How to Make Lobster Risotto

Looking for an elegant meal for that special occasion, try this Lobster Risotto, rich creamy and delicious.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Lobster stock
• Lobster Meat
• Arborio Rice
• Herbs
• Saffron
• Assiago Cheese
• Heavy Bottomed Pot
• Wooden Spoon

1. 
    

   Purchase a 11/4 - 11/2 lb Maine Lobster.
   Remove all the meat and reserve.
   Prepare a lobster stock by simmering the shell in 1 qt of water, with 4oz chopped onion, 2oz carrots, 2oz celery, 1 bay leaf, a sprig of thyme and 6 black peppercorns.
   Bring slowly to a boil then simmer for an hour and strain.

2. INGREDIENTS:
   Lobster meat
   2 Cups Arborrio Rice
   4 Tbsp Olive Oil
   3 Chopped Shallots
   3 Cloves Chopped Garlic
   1 Sprig Rosemary
   Pinch of Saffron
   Salt
   1/2 Cup White Wine
   1 oz Assiago Cheese
   1 tbsp Chopped parsley
   1 Tbsp Butter

3. Chop the lobster meat reserving the claw meat for presentation.
   Warm the wine add the saffron to make a tea.
   Sauté the shallots , garlic and rosemary sprig in the olive oil.
   Add the lobster meat, sauté until pink add the saffron tea.
   Reduce until half the wine has dissipated.
   Add the Arborio rice and a little salt.
   Slowly add the Lobster stock 1/2 a cup at a time, stir constantly with a wooden spoon, let the rice absorb the stock on each addition before adding more.
   Cook until just done ( Al Dente ) and creamy.
   Finish with the butter, parsley and Assiago cheese.

4. Saute the reserved lobster claw meat in butter and garnish the dish with the meat and a little reduced stock if you wish.

Tips & Warnings

• Pinot Grigio is a good choice for the wine, both for cooking and drinking.
• Parmesan Cheese can be substituted for the Assiago cheese.
• Arborio rice is short grained, others may be used but not quite as good.
• Al Dente, literally "to the tooth"
• Risotto can be cooked "half way" then kept warm, when ready to seve add the remaining stock etc.