Lobster Risotto Recipe - Laura Vitale - Laura in the Kitchen Episode 536

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.

Introduce the recipe and mention it's perfect for a dinner for two.

Prepare lobster stock by placing lobster tail, peppercorn, fresh parsley, water, and fish base in a pot.

Bring the pot to a boil and let it simmer for 12-15 minutes until the lobster tail is fully cooked.

Strain the liquid into another pot to use as lobster stock and keep it on a simmer.

In a large pan with high sides, heat a couple tablespoons of olive oil over medium heat.

Add finely diced shallots, onions, and celery to the pan and sweat the vegetables for 4-5 minutes until soft and translucent.

Stir in arborio rice and coat it well with the olive oil and vegetables for about 30 seconds.

Add canned chopped tomatoes to the rice mixture and stir.

Pour in white wine and wait for it to be absorbed before adding stock.

Once the white wine is absorbed, add a ladle full of lobster stock and continue adding stock one ladle at a time for about 18 minutes until the rice is almost cooked.

Remove the lobster tail from its shell, cut it into large chunks, and set aside.

Season the risotto with salt and pepper, then add the lobster chunks, unsalted butter, fresh parsley, and about 1/4 cup of grated parmasano cheese.

Turn off the heat and let the risotto sit for a few minutes to finish cooking.

Plate the risotto and garnish with lobster chunks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens