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    • Lobster Risotto

    Lobster Risotto

    Mark Sharron
    Medium difficulty
    35 minutes
    02-Apr

    Lobster Risotto is an Italian-style dish that combines creamy risotto rice with succulent lobster pieces. It’s a luxurious and flavorful dish that’s sure to impress. Best of all, it’s surprisingly easy to make at home. You can quickly create a delicious seafood feast with the right ingredients and a few simple steps. 

     

     

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    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 2 cups arborio rice
    • 1/2 cup dry white wine
    • 4 cups vegetable or chicken broth
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 cup frozen peas
    • 1/2 pound cooked lobster, diced
    • Salt and pepper, to taste
    • Chopped fresh parsley, for garnish (optional)

    Method

    • Step-by-Step Method for Lobster Risotto
    • Dice the onion finely and set aside
    • Mince the garlic cloves and set aside
    • Dice the cooked lobster meat into bite-sized pieces and set aside
    • Grate the Parmesan cheese and set aside
    • Chop the parsley (if using for garnish) and set aside
    • Place the broth in a saucepan and bring to a gentle simmer over low heat
    • In a separate large, heavy-based pan, heat the olive oil over medium heat
    • Add the finely chopped onion to the pan and sauté until soft but not browned (about 3-4 minutes)
    • Add the minced garlic and cook for 1 minute until fragrant
    • Add the arborio rice to the pan, stirring to coat the grains in oil and to toast them lightly (about 2 minutes)
    • Pour in the dry white wine and stir until almost fully absorbed
    • Ladle in about ½ cup of the simmering broth, stirring gently and constantly until absorbed
    • Continue adding broth, ½ cup at a time, allowing previous addition to absorb before adding more; repeat until rice is just al dente (about 18-20 minutes)
    • When the rice is nearly done, stir in the frozen peas
    • Add the diced cooked lobster to the risotto and gently fold through to warm the meat (1-2 minutes)
    • Remove the pan from the heat and stir in the grated Parmesan cheese
    • Taste and season with salt and pepper as desired
    • Serve the risotto immediately, spooned into warm bowls
    • Garnish with chopped fresh parsley if desired
    • Suggested plating: mound risotto in center of bowl, top with extra lobster pieces and parsley, finish with a drizzle of olive oil if desired
    • Recommended serving: accompany with a crisp, chilled white wine and lemon wedges on the side