Lobster Risotto
Italians use two types of rice for risotto: Arborio (more common) and Carnaroli. Both serve the same purpose. Stirring is required to release starches, giving the rice a smooth, creamy texture. In Italy, risotto typically serves as a main dish; however, it can be a main dish for two or a starter for four.Remember, the lobster has already been cooked. It is important to stir the lobster meat into the risotto a few minutes before serving or it will become tough.
Ingredients
- 4 cups lobster stock
- 3 tablespoons unsalted butter divided
- 2 large shallots minced
- 1 cup Arborio rice rinsed
- 1 cup white dry wine
- ½ cup fresh or frozen peas
- 1 teaspoon roughly chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- ½ cup grated Parmesan cheese
- 1½ cups bite-size pieces of cooked lobster meat
- Salt and pepper
Notes
Heat the lobster stock in a medium-size saucepan. Bring to a simmer and keep warm on back burner.
In a large saucepan melt two tablespoons of butter over medium heat. When melted add the shallots; stir and cook until they are translucent and lightly browned.
Add the rice and sauté it for two minutes, stirring to coat it well with the butter.
Add the wine and stir until the rice has absorbed the liquid.
Next add one cup of hot stock and stir until the rice has absorbed the liquid.
When the rice dries out, add more stock and repeat the process until all the stock is used up. Total cooking time should be about 20 to 25 minutes. (If the liquid evaporates too quickly, the rice will not cook).
When the last of the liquid is added to the rice (in the last five minutes), stir in the peas, tarragon, and lemon juice. This will cook the peas and add flavor to the risotto.
Mix in a tablespoon of butter and cheese until well combined.
Finally, fold in the lobster meat.
Salt and pepper to taste.
Makes 2-4 servings
