Lobster Risotto
OUT WEST Food & Lifestyle www.outwestlifestyle.comLobster Risotto is rich and creamy made with arborio rice and plenty of melt in your mouth pieces of lobster.
Servings: 2 main dish
Ingredients
Risotto
- 1 Tbsp butter divided
- 1 Tbsp olive oil
- 1 large shallot minced
- 1 cup Arborio rice
- 5 cups chicken or seafood broth warmed
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese grated
Lobster
- 1 cup butter
- 4 cloves garlic minced
- 1/2 cup Mirin wine
- 1/2 tsp dried tarragon
- 1/2 tsp salt
- 2 whole lobsters or 4 lobster tails Shelled, tail rough chopped, claws whole pieces
Instructions
Risotto
- Heat broth and lobster shells in a pot over medium heat. Keep warm while making risotto.
- In a large pan over medium heat, melt 1 Tbsp butter and 1 Tbsp. olive oil together. Add shallot and arborio rice, stirring to combine and lightly cook for 1-2 minutes.
- Add 1 cup of broth, let rice fully absorb broth while stirring. Continue this method of adding broth and absorbing into rice until all broth has been used or rice is softened al dente, meaning not overly cooked.
- Prepare lobster (see below) while making risotto.
- Stir in heavy cream, parmesan cheese and lobster pieces.
Lobster
- Melt butter in a small pan over medium heat. Add minced garlic and cook until softened. Add Mirin wine, dried tarragon and salt, stirring to combine. add lobster claws and pieces. Reduce heat to low and let sit until risotto is ready.