Valentine’s Day is right around the corner. Restaurants all across the nation will be packed. You could join the masses and go out for a dinner OR you could enjoy a romantic meal home. Let’s face it. Getting a dinner reservation for Valentine’s Day is a challenge and booking a babysitter for Valentine’s Day is even harder still. But, that doesn’t mean that you have to miss out. Put on some jazz, pour some wine, and bring the romance right from your kitchen with my delicious Lobster Risotto recipe. Sounds great, doesn’t it? Let’s get cooking.
Lobster Risotto
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 2, 7-8oz lobster tails
- 5 cups of seafood stock
- 1 small onion
- 1 bay leaf
- 1 teaspoon of kosher salt
- 2 Tablespoons of olive oil
- 4 Tablespoons of butter
- 1 1/2 cups of arborio rice
- 1/2 cup of white wine
- 1 cup of green peas
- 1/2 cup of grated Parmesan chese
Instructions
- Start by making the lobster stock. To do this, remove the lobster meat from the tails, set the lobster meat aside, and reserve the tail shells.
- Rough chop the onion. Then, place 1/2 cup of onion (reserve the rest), the lobster tail shells, the seafood stock, and the bay leaf in to a large pot. Add in the kosher salt and bring the lobster stock to a boil.
- Turn the lobster stock down to a simmer, add in the lobster meat, and allow the lobster meat to cook for 8-10 minutes. Then, remove the lobster meat from the pot, allow it to cool, and chop the meat into large chunks.
- Strain the lobster stock and return the liquid to the pot and discard the contents from the strainer. Keep the lobster stock on a low heat for use in the risotto.
- Bring a large skillet to a medium-high heat. Add 3 tablespoons of butter and the olive oil to the skillet. Then, add in the onion and stir until the onions are translucent.
- Add the rice to the skillet and stir until the rice appears opaque; this should take about 2-3 minutes. Then, add in the wine, stirring constantly until the wine is reduced and the pan is almost completely dry; this should take about 3-4 minutes.
- Using a small to medium-sized soup ladle, add the lobster stock one ladle at a time and continuously stir the rice. Before adding a second ladle of stock, wait until the previous liquid has been completely absorbed into the rice. Repeat this process until all of the lobster stock has been used. (Note: Take your time with this process. Of all the steps, this one is the most important. It should take about 20-30 minutes to complete this process. Take a taste about halfway through this step and again at the end. The rice should still have a little bit of chew to it before you move on to the next step.)
- Stir in the remaining tablespoon of butter. Once the butter is fully incorporated, stir in the peas and allow to cook for 3-4 minutes. Then, add in the Parmesan cheese and stir for another 1-2 minutes. (Note, while fresh green peas are preferable, frozen ones will suffice.) Finally, add in the lobster meat and stir.
- Then, plate, sprinkle with freshly ground black pepper, and enjoy,
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