Small Bites: Lobster Risotto Recipe

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories, while crab is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a less expensive cheese.

Heat a large pot over medium high heat and add 2 tablespoons butter and shallots. Sweat the shallots for 1 minute then add rice and toss for 30 seconds to coat.

Add warmed lobster stock in 2 cup increments. Bring to a light boil and reduce the heat so that the risotto is always at a light boil. Stir constantly for about 12 minutes.

As the rice absorbs the stock, add enough stock to just cover the rice. After adding 6 cups of stock, add Parmesan, butter, and salt. Stir until all the butter and cheese are incorporated.

Remove from heat when the rice reaches a loose porridge consistency.

Melt 1 tablespoon butter over medium heat and add mushrooms. Sauté to cook and then add the chopped lobster meat. Season with salt and pepper to taste, and deglaze with the sherry. Add a tablespoon of lobster stock, the minced chives, and tarragon.

Serve the risotto immediately and top with the lobster meat and mushrooms. Drizzle a small amount of the lobster warming liquid over the risotto.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens