I recently entered a lobster recipe in a contest (recipe to be revealed later), and so I’ve been on a lobster kick lately. I can usually find live lobsters at my local Asian grocery store and they tend to be about $1.00-$2.00 less per pound than they are at my local grocery store. I remember back to when I lived in New England and lobsters were cheaper per pound than boneless chicken breasts; needless to say, we ate a lot of lobster. Lobster is such a delight that it’s well worth the occasional splurge. This is a risotto dish that I serve as an entree – it’s rich and filling and deserves to be the star of the meal, not a side dish. As with most risotto recipes; it’s very simple, and you can easily alter it to include other seasonal or on-hand ingredients (corn, bacon, green onions, roasted red peppers), but don’t feel that you have to add anything because simple lobster risotto is perfectly luxurious all on its own. I had some thick cut bacon from my local pork grower, so I did stir in the cooked bacon at the end. The most challenging aspect of this dish is removing the lobster meat; many gourmet grocers sell shelled lobster meat, but I still prefer to cook whole live lobsters and prepare my own stock.
- 1 Cup Fresh Lobster Meat (tail and large claw meat)- roughly chopped
- 4-6 Cups Lobster or Seafood Stock (can substitute chicken stock)
- 1 1/2 Cups Arborio Rice
- 4 TBS. Olive Oil
- 1 TBS. Butter
- 2 Shallots – finely chopped
- 1/4 Cup Parmesan Cheese – grated or shredded
- 1/4 Cup Fresh Parsley – finely chopped (optional)
Heat stock in a medium saucepan and leave simmering. In a medium stockpot, heat olive oil and butter over medium heat. Add shallots and saute until tender. Add rice and saute for an additional 2-3 minutes until rice is well coated and heated. Add 2 cups of hot stock and stir constantly until most of the stock has been absorbed. Continue to add stock 1 cup at a time until rice is creamy and al dente. Stir in lobster meat, cheese and any other additional ingredients. Add more stock if risotto seems to dry – it should have a creamy, moist consistency. Serve immediately.