Lobster Risotto

Arborio risotto with lobster, vegetable stock, white wine, Parmesan and fresh herbs.

Ingredients

• 1¼ lbs Raw 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
• 2 Tbsp Butter

Method

1. COOK THE AROMATICS: Heat the olive oil in a large sauté pan over medium heat. Cook the shallot, garlic and thyme for 2–3 minutes, stirring frequently, until the shallot is translucent.
2. TOAST THE RICE: Stir in the Arborio rice and cook for 3 minutes, stirring frequently.
3. ADD THE WINE: Add the wine, salt and pepper. Cook for 1 minute, stirring constantly.
4. ADD STOCK GRADUALLY: Add 1 cup vegetable stock and stir frequently until mostly absorbed, about 5 minutes. Add another cup and continue stirring until mostly absorbed. Continue adding stock as each addition is absorbed, stirring frequently and scraping rice from the sides, until the rice is al dente.
5. ADD THE LOBSTER: Add the raw lobster meat and additional stock. Cook for about 5 minutes, stirring frequently, until the lobster is cooked through.
6. FINISH: Stir in the 2 Tbsp butter, Parmesan, lemon juice, parsley and scallions. Cook for a few minutes to melt the butter and cheese. Add stock as needed to reach your preferred creaminess.