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.
- 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
- Take half the lobster meat and chop it finely.
- Crush the saffron into the white wine and stir well.
- 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.
- 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.
- 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.
- 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.