Lobster Risotto

In the cookbook, Buvette, Jody Williams claims that what distinguishes a truly good chef is how they make risotto.  I could not agree more.  It is a dish that can be loaded with flavor, so delectable that even your stomach tells you to keep eating until every single bite is gone. Or, it can be bland. So tasteless and boring that it isn't even edible without a healthy dose of Parmesan. This recipe will yield a risotto that is dangerously good and make you want to devour every last bite. They key is to saute the rice in the garlic infused olive oil until it turns translucent. A hit of sweet wine helps to add another component and then the slow additions of fresh lobster stock finish it off to perfection. The fresh lobster doesn't hurt either...  

Serves 5

Ingredients

  • 4 1.5lb Fresh Lobsters, meat and cooking liquid reserved
  • olive oil, salt & pepper
  • 1 cup sweet white wine 
  • 1 onion, peeled and diced
  • 1 shallot, peeled and diced
  • 1 large clove of garlic
  • 2 cups of arborio rice
  • 2 cups chicken stock 
  • 4 tbsp butter
  • freshly grated Parmesan 
  • chives for garnish 

 

Method

  1. Cook the lobsters: Boil until bright red (15-20 minutes). Drain when cooked and reserve the cooking water as stock for your risotto. 
  2. Heat 4 tbsp olive oil and garlic in a sauté or cast iron pan over medium heat. Swirl the garlic around until it becomes browned on all sides, about 10 minutes, to infuse the olive oil with a garlic flavor and then remove the garlic.
  3. Add the diced onion and shallot and sauté until they become translucent (about 10 minutes). You may need to turn down the heat so the onions do not burn. 
  4. Add the 2 cups of arborio rice to this and swirl it around for about 10 minutes. You may need to add more olive oil if the rice soaks all of the oil up. 
  5. Add the cup of white wine and stir until it is absorbed. Then add the reserved lobster stock, half a cup at a time. Stir continually and be sure that the risotto soaks up all the liquid before adding another half a cup. If you run out of stock before the risotto is done then you can start to use the 2 cups of chicken stock. 
  6. The risotto is done when it is about 5 times its original size and no longer tastes crunchy. The cooking times have varied for me from 45 minutes to about an hour and a half. *If you are planning on making the ahead of time cook until the risotto is almost done and then store in the refrigerator. To re heat, place back on stove top and finish cooking as you did before, adding stock 1/2 cup at a time so it doesn't burn. 
  7. Remove the lobster meat from the lobster tails and chop into 1/2" pieces. Remove the meat from the claws and reserve 5 claws (or however many you are serving) for presentation. 
  8. Bring the 4 tbsp of butter to a simmer in a small pot. Continue to simmer until brown flecks appear then start to stir until the butter takes on a deep golden hue. Turn off the heat and add the reserved lobster claws, tossing to coat. 
  9. To plate: Portion about 1 cup of risotto onto each plate. Top with the lobster claw that has been tossed with brown butter, a sprinkle of chives and a shreds of freshly grated Parmesan.