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Now before you think I’ve gone all hoity-toity on you, know that this might have been the first time I’ve prepared lobster at home. Ever. You see, this lobster was too good to pass up. It was on sale at a local store and even though I had never cooked lobster, I didn’t let that deter me. They’re just like big crawfish, right?

The answer to that question, is yes, they are. Sort of. I used my kitchen shears to cut the backs and underneath, then I pulled them apart and was left with 2 very nice (albeit small) lobster pieces. It wasn’t enough to be a meal on it’s own so it needed to be an accoutrement. Image

Lobster Risotto

  • 2 5oz lobster tails, meat removed from shells
  • 1 small onion, chopped
  • 2 Tble butter
  • 2 Tble olive oil
  • 1 1/2 cups Arborio rice
  • 1 cup white wine
  • 4 cups lobster or chicken broth
  • 1/2 cup parmesan cheese, grated
  • 1 tsp fleur de sel or other sea salt
  • freshly ground pepper
  • chives or parsley, for garnish

Cut lobster meat into chunks and set aside. Pour broth into a small saucepan and bring to a simmer. Keep broth hot over a low heat. Melt butter and olive oil in a large saucepan over medium heat. Add onion and sauté for 2-3 minutes being careful not to brown the onion. Add lobster meat and cook 3-4 minutes or until lobster is done. Using tongs, remove lobster meat to a separate plate and keep warm. Add the rice to the pan and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown. Add the wine and cook while stirring, until the liquid is almost fully absorbed. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in the parmesan cheese. Season with fleur de sel and pepper. Reintroduce the lobster to the risotto and stir to combine. Garnish with chopped chives or flat-leaf parsley.

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Notes:

  • I used chicken stock because that’s what I had, but if you’re feeling adventurous you could make lobster stock with your shells. It takes a little work and a few ingredients, but I assure you that it will be worth the work. Good food usually is.
  • Chives would be my go-to garnish for this dish, but I didn’t have any. So I used flat-leaf parsley instead. Use whatever you have on hand.

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