Lobster risotto
 
Prep time
Cook time
Total time
 
Creamy lobster risotto with big chunks of lobster served with grilled asparagus
Author:
Recipe type: Main
Serves: 2 servings
Ingredients
For the risotto
  • 2 whole 1¼ pound lobsters, steamed
  • 3 Tbsp. extra virgin olive oil, divided
  • 2 bay leaves
  • ½ tsp. black peppercorns
  • 1 large yellow onion, halved
  • 2 Tbsp. unsalted butter
  • 1 cup arborio or carnaroli rice
  • 1 Tbsp. minced chives of scallions
  • ½ cup freshly grated Parmesan cheese
For the asparagus
  • ½ pound asparagus, trimmed
  • 1 Tbsp. Extra virgin olive oil
  • 1 clove garlic, minced
Instructions
  1. Shell the lobsters, keeping claws whole and cutting tails into large chunks. Refrigerate until ready to use.
  2. To make the lobster stock, pull the insides out of the bodies and break off the eyes and discard. Rinse all the shells in cool water.
  3. Heat 2 tablespoons of the olive oil in a stock pot over medium heat. Add the lobster shells and cook them for a few minutes, stirring frequently.
  4. Add water to cover the shells, along with the bay leaves, peppercorns and half the onion.
  5. Bring to a boil, then simmer for several hours until the liquid is reduced to about 3 cups.
  6. Strain through a fine mesh sieve and discard solids. Keep broth warn in a pan on the stove.
  7. (NOTE: You can substitute 3 cups store-bought seafood stock and skip making the stock to save time.)
  8. Finely chop remaining half onion.
  9. Heat a pan over medium heat and add the butter and remaining 1 tablespoon olive oil. Add the onion and cook until the onion is softened, about 5 minutes.
  10. Add a good pinch of salt and then the rice. Stir to coat and cook for a minute or two.
  11. Start adding stock, a little at a time, stirring frequently. Add more stock once most of it is absorbed. You should use about 3 cups and it should take about 15-18 minutes.
  12. While the lobster is cooking, heat a grill over high heat. Toss the asparagus with the garlic, olive oil and a little salt and pepper. Grill for about 4-5 minutes, turning halfway through.
  13. Gently fold in the lobster and allow to heat through. Stir in the chives and Parmesan and adjust seasoning if needed. Serve immediately with the grilled asparagus.
Recipe by white plate blank slate at https://whiteplateblankslate.com/lobster-risotto/