Lobster Risotto
Ingredients
- 1.5 lbs lobster tail, cut into 1-inch chunks
- 6 cups lobster or seafood stock, kept at a gentle simmer
- 1.5 cups Carnaroli rice
- 1 small shallot, minced fine
- 4 cloves garlic, minced
- 0.5 cup dry white wine (Pinot Grigio)
- 3 tbsp butter, divided
- 2 tbsp extra virgin olive oil
- 0.25 cup fresh tarragon, chopped
- 0.5 cup Parmigiano-Reggiano, finely grated
- 2 tbsp fresh lemon juice
- Sea salt and cracked black pepper to taste
- Pinch of saffron threads (optional, soaked in 2 tbsp warm stock)
Instructions
- Heat 2 tbsp butter and olive oil in a large, heavy-bottomed pan over medium heat. Add minced shallot and cook for 2 minutes until translucent, stirring constantly. Add minced garlic and cook 30 seconds until fragrant. Do not brown.
- Add Carnaroli rice and toast for 2-3 minutes, stirring continuously with a wooden spoon until the edges become translucent and the center remains opaque. This develops nutty flavor critical to risotto.
- Deglaze the pan with white wine, stirring until almost completely absorbed, about 1-2 minutes. If using saffron, add the soaked threads with their liquid now.
- Begin adding hot stock one ladle at a time (approximately 1 cup), stirring frequently every 20-30 seconds. Wait until the liquid is nearly absorbed before adding the next ladle. Continue this process for 18-20 minutes until rice is creamy but still al dente with a firm center.
- While risotto cooks, season lobster chunks with salt and pepper. In a separate skillet over medium-high heat, sear lobster in 0.5 tbsp butter for 2-3 minutes per side until opaque and cooked through. Set aside.
- When rice reaches al dente (test at 18 minutes), remove risotto from heat. Fold in remaining 0.5 tbsp cold butter, grated Parmigiano-Reggiano, fresh tarragon, and lemon juice using a gentle stirring motion for 1 minute. This creates the signature creamy 'wave' finish.
- Gently fold cooked lobster chunks into risotto, reserving a few larger pieces for garnish. Taste and adjust seasoning with sea salt and cracked black pepper.
- Divide risotto among four warm bowls immediately. Top each with a reserved lobster chunk and a small pinch of fresh tarragon. Serve at once with extra grated cheese on the side.
Inspired by Sam Diminich’s winning lobster risotto. This is a plausible recreation, not the chef’s original recipe.