Lobster Risotto
Ingredients
- 1.5 lbs live lobster, split lengthwise with tail and claws separated
- 6 cups seafood or chicken stock, kept at a simmer
- 1.5 cups Arborio rice
- 1 small shallot, minced fine
- 2 cloves garlic, minced
- 0.5 cup dry white wine, preferably Pinot Grigio
- 3 tbsp unsalted butter, divided
- 2 tbsp extra virgin olive oil
- 0.25 cup freshly grated Parmigiano-Reggiano
- 2 tbsp fresh tarragon, chopped
- 1 tbsp fresh lemon juice
- Sea salt and cracked black pepper to taste
- Pinch of saffron threads, steeped in 2 tbsp warm stock
Instructions
- Heat olive oil in a large heavy-bottomed saucepan over medium-high heat. Season lobster pieces with salt and pepper. Sear lobster tail and claws for 3-4 minutes per side until shells turn bright red. Remove and set aside to cool slightly, then remove meat and cut into bite-sized pieces. Reserve shells for stock enhancement.
- In the same pan, melt 1 tbsp butter over medium heat. Add minced shallot and cook 2 minutes until softened and fragrant. Add minced garlic and cook 30 seconds. Add Arborio rice and stir constantly for 2-3 minutes, coating each grain with fat until edges become slightly translucent.
- Deglaze pan with white wine, stirring constantly until nearly all liquid is absorbed, about 2 minutes. Add saffron-infused stock to the rice.
- Begin adding warm stock one ladle at a time (approximately 0.75 cup per addition), stirring frequently. Wait until each addition is mostly absorbed before adding the next, maintaining a gentle simmer. This process takes 18-20 minutes total. The risotto should move slowly across the pan when tilted.
- After 16 minutes, taste rice for doneness—it should be creamy and al dente, with a slight firmness in the center of each grain. Continue adding stock in smaller amounts if needed. Stir in reserved lobster meat during final 2 minutes to gently warm through.
- Remove from heat and stir in remaining 2 tbsp cold butter and Parmigiano-Reggiano until fully incorporated and creamy, about 1 minute. This 'mantecatura' creates the signature velvety texture.
- Fold in fresh tarragon and lemon juice. Taste and adjust seasoning with sea salt and cracked pepper. The risotto should flow slightly on the plate, not mound stiffly.
- Divide among four warm bowls, top with additional Parmigiano-Reggiano and a few tarragon leaves. Serve immediately.
Inspired by Hanna Haar’s winning lobster risotto. This is a plausible recreation, not the chef’s original recipe.