«

»

Lobster Risotto




Lobster Risotto
Lobster risotto is a fantastic way to use the meat from the bodies of lobsters, as well as the shells. It is a great second-day dish after you feast on the tails and claws - although this risotto is traditionally done in Sardinia with spiny lobsters, which have no claws. Make the Lobster Stock ahead or use chicken stock or water. Make sure you use short-grained rice for this - long-grained won't work very well - and make sure you have some saffron on hand; it really makes the dish.
Author:
Recipe type: Seafood
Serves: Serves 4
Ingredients
  • 225 g lobster meat
  • 2 cups Arborio or other short-grain rice
  • 3 tablespoon olive oil
  • 2 finely chopped shallots
  • 2 finely chopped garlic cloves
  • 1 tablespoon chopped parsley
  • large pinch of saffron
  • ¼ cup white wine
  • 1 litre lobster stock (substitute with fish or chicken stock)
  • salt, to taste
Instructions
  1. Take half the lobster meat and chop it finely.
  2. Crush the saffron into the white wine and stir well.
  3. In a heavy, medium-sized pot, heat the olive oil over medium-high heat and saute the shallots for 2-3 minutes. Do not let them colour.
  4. Add the garlic and the rice and stir well for about a minute. Add the finely chopped lobster meat, about a ¼ teaspoon of salt and the white wine-saffron mixture and stir to combine. Bring to a boil.
  5. Stirring frequently about once every 90 seconds or so - let the white wine boil down. Turn the heat to medium and start adding the lobster stock about ½ cup at a time, stirring all the while.
  6. Keep cooking until the rice is done, but still a little al dente. You don't want mushy rice. Add the rest of the lobster meat and the parsley, then check for salt - add some if needed.

Comments and Feedback

3 Comments on "Lobster Risotto"

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
Sort by:   newest | oldest | most voted
Charlie Ralph
Member
Member

How many does this feed?
I want to make it tonight for one.

Charlie Ralph
Member
Member

I made this recipe last night.
It is awesome!
Best risotto I have ever had.

I made it with lobster stock (I think this really makes a difference.)
I did add more liquid as needed, and cooked longer.
I like my risotto creamy
It was really hard to stop eating it. I had to force myself so I wouldn’t overeat.
Tonight is leftovers
So delicious!

Thank you for sharing your recipe!

wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
12
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend