NEW WEST KNIVES RECIPES

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LOBSTER RISOTTO - HELL’S KITCHEN RECIPES



Lobster Risotto - Hell’s Kitchen Recipes image

This is a simple yet luxury meal. Using Lobster is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.

Provided by John Siracusa

Categories     Gordon Ramsay    Gordon Ramsay Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 7

4 cups chicken broth
3 (5-oz.) American Main lobster tails
3 tbsps. butter, divided
1 cup uncooked Arborio rice
3/4 cup frozen green peas, thawed
1/2 cup Grated Parmesan
Salt and Pepper to taste

Steps:

  • Bring broth and 1 1/2 cups water to a boil in a saucepan.
  • Add lobster; cover and cook for 4 minutes.
  • Remove lobster from pan; cool for 5 minutes.
  • Remove meat from cooked lobster tails, reserving shells and chop meat.
  • Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture.
  • Reduce heat to medium-low.
  • Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tbsp butter in a medium saucepan over medium-high heat.
  • Add rice to pan; cook 2 minutes, stirring constantly.
  • Stir in 1 cup broth mixture and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tbsps Broth mixture.
  • Add the remaining broth mixture, 1/2 cup simultaneously, constantly stirring until each portion is absorbed before adding the next (about 22 minutes total).
  • Remove from heat, and stir in lobster, the reserved 2 tbsps Broth mixture, 2 tbsps Butter and green peas. Serve immediately with remaining Parmesan.

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