Lobster Risotto

Yield: 6 Servings

6 cups lobster broth, divided

1 tablespoons olive oil, divided

2 shallots, diced

1 leek, thinly sliced

2 cups lobster fond

1 1/2 cups Arborio rice

1/2 cup dry white wine

sea salt and ground black pepper to taste

3 tablespoons finely chopped chives

8 tablespoons butter

6 lobster claws or 3 tails

In a saucepan, warm the broth over low heat.

Heat 1 tablespoon olive oil in a deep pot, stir in the shallots and leeks Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, stir in fond and pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is creamy and the center white spot on the rice is no longer distinct, about 35 to 40 minutes.

Meanwhile saute the lobster meat in butter.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste. Top each serving with a lobster claw or halved tail.

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