Butter Lobster Risotto (Print Version)
# Ingredients:
01 -
3-4 lobster tails (4-6 oz each).
02 -
2 sticks unsalted butter (for poaching).
03 -
2-3 tbsp unsalted butter (for brown butter).
04 -
2-3 tbsp lobster poached butter.
05 -
4½ cups low sodium chicken stock (or mixed stocks).
06 -
1 tsp paprika.
07 -
4 cloves garlic, divided.
08 -
2 sprigs thyme.
09 -
2 shallots, diced finely.
10 -
1 cup arborio rice.
11 -
½ cup cognac or white wine.
12 -
½ cup freshly grated parmesan or pecorino romano.
13 -
2 tbsp lobster poached butter (for finishing).
14 -
Salt to taste.
15 -
Chopped spring onions or chives.
# Instructions:
01 -
Steam lobster tails 2-3 minutes. Cool in ice water. Remove meat from shells, reserving shells.
02 -
Create butter emulsion with water, garlic, and thyme. Slowly add butter cubes. Poach lobster in butter until opaque. Chop into chunks.
03 -
Heat butter until milk solids brown. Add warm lobster poached butter and mix.
04 -
Heat stock with garlic, paprika and lobster shells if using. Keep warm.
05 -
Sauté shallots in butter. Add rice, toast slightly. Add liquids gradually, stirring constantly until rice is al dente, about 20 minutes.
06 -
Add final butter and cheese to risotto. Stir in lobster to heat through. Serve with brown butter drizzle and herbs.
# Notes:
01 -
Requires constant attention while cooking.
02 -
Can infuse stock with lobster shells for extra flavor.
03 -
Best served immediately.