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.

Sauté 1 chopped shallot and 2 cloves of chopped garlic in a wok with oil until fragrant.

Add 2 canned tomatoes and some juice and stir well.

Add enough prawn stock to fill up the wok.

Add a dash of white wine.

Poach your lobsters with shell on for exactly 2 minutes inside the stock.

Remove and shock in ice water.

Twist and turn to pull off the head after they have cooled down.

Use scissors to cut the middle of the shell body to pull away the shell at the sides.

Carefully pull out the tail meat.

Return the heads back to the stock and simmer for 30 minutes to make the lobster stock.

Strain the broth.

Take 2 ladles of the lobster stock to make the lobster butter by adding it into a saucepan and let it reduce at low heat for 10 minutes.

Add a few cubes slowly at a time of half a cake of butter and whisk until you get a lobster butter liquid.

Add a handful of chives.

Poach the lobster tails in the butter liquid for 3 to 4 minutes, then remove and set aside.

Toast risotto grains with a thick slice of butter in a pan until the butter foams.

Add a dash of wine and let it sizzle for a minute.

Add 3 ladles of lobster stock.

As the grains cook, keep stirring with a wooden or plastic spoon or spatula to agitate the grains continuously.

As the liquid evaporates into the risotto rice, add another ladle and repeat this process for about 15 to 20 minutes.

Once the grains are almost cooked and al dente, turn off the heat, add a generous amount of cold butter, a handful of chives, two handfuls of Parmesan grated cheese, and black pepper.

Taste the broth and season with salt again if it’s not savory enough.

Give one final toss to emulsify the cheese and butter into the risotto.

To plate, spoon the risotto into a food ring on a flat plate.

Shake the plate to spread out the risotto and remove the ring.

Add the lobster tail on top and finish with a spoon of fresh ikura.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens