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.

Remove the lobster meat from the shells.

Break up the shells and put them in a large pot or pressure cooker.

Put the onion, carrot, and celery in the pot with the lobster shells.

Smash the 2 whole garlic cloves and add them to the pot along with the tomato paste, bay leaf, 2 teaspoons of salt, and black peppercorns.

Add 6 cups of water to the pot (5 cups if using a pressure cooker).

Bring the stock to a boil and reduce the heat to a simmer.

Stir the stock and cook, uncovered, for an hour and a half. (If using a pressure cooker, close it and set it to cook for 30 minutes, then release pressure for 15 minutes followed by a quick release.)

Strain the broth and keep it warm.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat until hot but not smoking.

Add the shallot and cook for 2 to 3 minutes, until soft and translucent but not brown.

Add the minced garlic and stir for 30 seconds to 1 minute.

Add the arborio rice and stir for 1 minute to 90 seconds.

Add the wine and stir for 1 minute.

Add 1 cup of warm stock and stir constantly for 1 minute.

Let the rice and stock settle in the pan, cooking for 2 to 3 minutes until the stock is absorbed.

Repeat this process until the rice is tender, about 20 to 25 minutes and using 4 to 5 cups of stock in all.

Mix the lemon zest with the ground pepper, 2 tablespoons Parmesan, remaining butter, and ¼ cup stock.

Stir the Parmesan mixture into the rice until creamy, adding salt if necessary.

Chop the lobster meat; set a small amount aside. Fold the rest of the lobster into the risotto.

Top the dish with the rest of the Parmesan and the reserved lobster, sprinkling with chopped chives if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens