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Lobster risotto
Lobster risotto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients:
  • 2 cooked lobsters, split lengthways (ask your fishmonger to do this)
  • 1.25L (5 cups) chicken style liquid stock
  • 30g unsalted butter
  • 1 small onion, finely chopped
  • 250g grape tomatoes
  • 440g rice
  • 200ml dry white wine
  • 125.00 ml torn basil leaves
  • 21.00 gm lemon juice
  • 62.50 ml grated parmesan, plus extra shavings to serve
Instructions:
  • Prepare succulent lobster meat by delicately extracting it from the tails and then carefully slicing it into delectable, bite-sized portions, while preserving the enchanting shells for later use.
  • Start by warming the olive oil in a saucepan over gentle heat. Toss in the lobster shells and sauté briefly for 1-2 minutes. Pour in the stock and bring it to a vigorous boil. Lower the heat to a gentle simmer and let it bubble away for 5 minutes. Strain the stock and return it to a low simmer.
  • In a skillet, melt butter over low heat. Sauté onion until soft, for about 1-2 minutes. Toss in tomatoes and cook until they soften, about 1-2 minutes. Add rice and stir to coat. Pour in wine and cook until absorbed, about 2-3 minutes. Gradually add stock, one ladle at a time, stirring until absorbed before adding more. Stir constantly for roughly 20 minutes until all liquid is absorbed and rice is al dente.
  • Gently mix in the lobster, basil, lemon juice, and grated parmesan. Season with sea salt and black pepper. Serve in individual dishes and garnish with extra parmesan shavings.

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