LOBSTER RISOTTO RECIPE RECIPES

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LOBSTER RISOTTO RECIPE - NYT COOKING



Lobster Risotto Recipe - NYT Cooking image

So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This is as it should be, always. Lobster is expensive. Make its flavors last. And when you are ready, make this risotto. Heat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have. If the answer is none, do not worry in the least. This is a rich risotto without meat, luxury eating on the cheap.

Provided by Sam Sifton

Total Time 45 minutes

Yield Serves 4, plus leftovers

Number Of Ingredients 10

1/4 cup butter
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
Salt
2 cups arborio, carnaroli or other short-grained white rice
Meat from 1 cooked lobster, chopped
2 tablespoons minced chives
1/2 cup grated Parmesan
Freshly ground black pepper
About 6 cups lobster stock

Steps:

  • In a medium pot, heat the stock and keep warm.
  • In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
  • Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

Nutrition Facts : @context http//schema.org, Calories 784, UnsaturatedFatContent 19 grams, CarbohydrateContent 97 grams, FatContent 34 grams, FiberContent 1 gram, ProteinContent 22 grams, SaturatedFatContent 13 grams, SodiumContent 1296 milligrams, SugarContent 8 grams, TransFatContent 0 grams

LOBSTER RISOTTO RECIPE - FOOD NETWORK



Lobster Risotto Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Yield 4 servings

Number Of Ingredients 10

1 (3 to 5-pound) live lobster
1 white onion, chopped fine, plus 1 white onion, finely chopped
7 garlic cloves, minced
Olive oil, for sauteing
3 cups white wine
2 quarts heavy whipping cream
2 cups arborio rice
2 tablespoons salt
1 tablespoon pepper
Chopped parsley leaves, for garnish

Steps:

  • Cut lobster by piercing the middle of the skull and continue to cut through to the tail. Clean the inside thoroughly.
  • Saute 1 of the onions and the garlic together in olive oil for 2 to 3 minutes.
  • Add the lobster halves and cook 2 to 3 minutes or until the lobster turns a light red color. Remove the lobster. Pull the meat out of the shell, roughly chop and place in the refrigerator. Return the shells to the pan. At this time, deglaze the pan with 2 1/2 cups of the white wine. Add the cream and let cook uncovered until the cream reduces to 3 cups and turns a light red/orange color, about 1 hour 30 minutes. Remove the shells.
  • Saute the remaining onion in a saucepan in olive oil for 3 minutes, or until transparent. Add the arborio rice and stir for 1 minute. Deglaze with the remaining 1/2 cup white wine and cook until wine is almost completely absorbed.
  • Pour in enough water to just cover the rice. Cook until al dente, about 15 minutes. Add the rice to the lobster sauce and cook down for 15 minutes, or until the rice is creamy and tender. Season with salt and pepper.
  • To serve, spoon desired amount of risotto and place the lobster on top. Garnish with parsley.

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