14 March 2013

Lobster Risotto

The King of the crustaceans, lobster, is delicate and decadent, and when paired with very simple ingredients it transforms an ordinary meal into something glorious.

I was lucky enough to have a friend bring me some lobsters yesterday, and I knew instantly where a couple of them would end up. Lobster risotto is one of those divine dishes I rarely cook, and when I do, I tell myself I should cook it more often. The sweet, succulent lobster complements the slight chewiness and delicate flavours of the risotto rice so well, and flavoured with a hint of lemon and parsley, this risotto is just divine.

About here is where I usually tell you what other ingredients you can use (it's not like we all have a lobster or two hanging out in the freezer or fridge), but this time I'm not going to, if you can, please try and make this with lobster, it really is the king of the crustaceans.

Lobster Risotto

  • 2 lobsters, about 400 grams each - I used frozen
  • 2 cups arborio rice
  • 5 cups vegetable or chicken stock, heated
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove garlic, crushed
  • 1 medium onion, finely chopped
  • 1/2 cup white wine
  • 1/2 cup parmesan cheese
  • 1/2 lemon
  • salt and pepper to taste
  • 2 tablespoons chopped parsley


1.   Bring a pot of salted water to the boil and pop the lobster in, cook for 8 to 10 minutes until the meat is white but still tender. Remove, cool under cold running water to stop the cooking.

2.   Remove the tail and cut in half with scissors, and carefully take out the meat. Chop roughly, keeping fairly large chunks, set aside.

3.   Put the stock into a pot on the stove and heat, keep on the stove while cooking the risotto, the stock needs to be hot as you add it to the rice.

4.   Heat the olive oil and butter over a medium to high heat and add the garlic and onion. Cook for a few minutes until the onion has softened, but not browned

5.   Add in the arborio rice and stir to coat then add in the white wine and stir until absorbed. Now stir in a ladle of hot stock and stir until it is absorbed. Keep adding the stock and stirring in between until the rice is cooked, it should be chewy and gooey, not to dry. Add in the lobster and stir through carefully, heat for 1 minute, to heat the lobster.

6.   Remove from heat, squeeze in the lemon and sprinkle on the parmesan and parsley. Season with salt and pepper and stir gently to combine. Serve.

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