Lobster risotto
60 Minutes | Serves 4
1¼ lbs Lobster Meat (Tail, Claw and Knuckle)
1 cup Arborio Rice
1 Shallot Minced
2 Garlic Cloves Minced
1 Tbsp Fresh Thyme Minced
¼ cup Scallions Finely Chopped
¼ cup Fresh Italian Parsley Minced
1 qt Plus 1 cup Vegetable Stock
½ cup Dry White Wine
¼ cup Grated Parmesan Cheese
Juice from Half of a Lemon
2 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large sauté pan on medium heat. When heated, add the extra virgin olive oil. Add the shallots, garlic and thyme. Cook for 2-3 minutes or until the shallots are translucent, stirring frequently.
Add the arborio rice and stir all ingredients together. Cook for 3 minutes to sweat the rice, stirring frequently.
Add the wine, kosher salt and black pepper. Cook for 1 minute, stirring constantly.
Pour in 1 cup of the vegetable stock. Stir frequently until the stock reduces. This should take about 5 minutes. After the broth has mostly reduced, add another cup of broth and continue stirring until mostly reduced.
Repeat this process 3-4 more times while continuing to stir frequently. As you are stirring, make sure to scrape the rice off the edges.
When the rice is al dente, add the lobster meat and additional vegetable stock. Cook for approximately 5 minutes or until the lobster is cooked through, stirring frequently.
Stir in the butter, Parmesan cheese, lemon juice, parsley and scallions. Cook for a few minutes to melt the butter and cheese. Add additional vegetable stock as needed for desired creaminess.
1¼ lbs Lobster Meat (Tail, Claw and Knuckle)
1 cup Arborio Rice
1 Shallot Minced
2 Garlic Cloves Minced
1 Tbsp Fresh Thyme Minced
¼ cup Scallions Finely Chopped
¼ cup Fresh Italian Parsley Minced
1 qt Plus 1 cup Vegetable Stock
½ cup Dry White Wine
¼ cup Grated Parmesan Cheese
Juice from Half of a Lemon
2 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Place a large sauté pan on medium heat. When heated, add the extra virgin olive oil. Add the shallots, garlic and thyme. Cook for 2-3 minutes or until the shallots are translucent, stirring frequently.
Add the arborio rice and stir all ingredients together. Cook for 3 minutes to sweat the rice, stirring frequently.
Add the wine, kosher salt and black pepper. Cook for 1 minute, stirring constantly.
Pour in 1 cup of the vegetable stock. Stir frequently until the stock reduces. This should take about 5 minutes. After the broth has mostly reduced, add another cup of broth and continue stirring until mostly reduced.
Repeat this process 3-4 more times while continuing to stir frequently. As you are stirring, make sure to scrape the rice off the edges.
When the rice is al dente, add the lobster meat and additional vegetable stock. Cook for approximately 5 minutes or until the lobster is cooked through, stirring frequently.
Stir in the butter, Parmesan cheese, lemon juice, parsley and scallions. Cook for a few minutes to melt the butter and cheese. Add additional vegetable stock as needed for desired creaminess.