Butter Poached Lobster Risotto Recipe
Butter poached lobster risotto is a delicious one-pan meal that is so elegant and easy to make at home.
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Makes: 2 (as a main dish)
Ingredients
For the Poached Lobster
- 2 sticks salted butter (1 cup)
- 2 garlic cloves , crushed
- 1 fresh bay leaf
- 1 tablespoon lemon zest
- 2 sprigs tarragon
- 3 (4 - 5 oz) lobster tails , meat removed from the shell and shells reserved for making the stock
For the Lobster Stock
- 1/2 yellow onion, chopped
- 1/2 fennel bulb, chopped
- 2 carrots , peeled and roughly chopped
- 1 bay leaf
- 1 tablespoons black peppercorns
- 3 quarts water (12 cups)
- reserved lobster shells (do not use the lobster meat for making the stock)
For the Risotto
- 2 tablespoons salted butter
- 1 large shallot , minced
- 1 cup arborio or carnaroli rice
- 1/2 cup dry white wine
- 1 pinch of saffron (optional)
- 5-6 cups homemade lobster stock , gently simmering
- 3 tablespoons salted butter , diced
- 2/3 cup freshly grated parmesan
- salt and pepper , to taste
- 3 tablespoons minced chives
- lemon wedges , for serving
Instructions
- Make the lobster stock. Combine all of the stock ingredients in a large pot. Bring to a gentle boil, then reduce the heat and simmer (uncovered) until reduced by 2/3 so that you have about 6-7 cups of stock in total. Strain through a fine mesh strainer and reserve for cooking the lobster risotto. You'll want to keep the pot of lobster stock warm over low heat in a medium saucepan (never add cold stock to the arborio rice!).
- Prepare the poaching liquid. In a small saucepan, melt the 2 sticks of butter over low heat. Add the garlic, bay leaf, lemon zest, and tarragon sprigs, and keep warm on the lowest heat setting while we make our risotto.
- Sauté the aromatics and arborio rice. In a wide and shallow skillet, melt the 2 tablespoons of butter over medium heat. Add the shallot and cook for 1-2 minutes, stirring constantly, until the shallots have softened. Add the rice and cook for another minute, while stirring, until it is coated in the butter. Add the pinch of saffron and the white wine, then simmer until the wine is absorbed into the rice.
- Add the warm stock to the rice 1 cup at a time. Once the wine has been absorbed into the rice, add 1 cup of warm lobster stock while constantly stirring the pot. This is the key to risotto, as the continuous stirring releases starch from the rice and creates creaminess. Once that broth has been absorbed, add another cup. A trick to tell when it's time to add more stock is if the bottom of the pan is exposed when you drag your spoon across the bottom. You will continue to add stock, 1 cup at a time while stirring until it has been absorbed into the rice and the rice is just slightly al dente, about 20-22 minutes. You may not need to use all the stock, just check the rice periodically, by tasting, until it has the desired texture.
- Stir in the butter and Parmesan. Once the rice has reached the desired doneness, turn off the heat. Stir in the butter and parmesan and continue to stir until the cheese and butter are melted and evenly dispersed. Top with chives and set aside.
- Poach the lobster meat. Roughly chop the lobster meat into chunks and increase the heat on the poaching liquid to medium-low. Add the lobster meat to the butter and gently baste the warm butter over the lobster until the flesh has turned opaque; about 3-4 minutes.
- Finish and serve. Using a slotted spoon, transfer the poached lobster to the risotto and gently fold the lobster in. Serve with lemon wedges on the side and more parmesan.
Nutrition
Serving: 1gCalories: 880kcalCarbohydrates: 90gProtein: 27gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 99mgSodium: 2616mgPotassium: 790mgFiber: 4gSugar: 2gVitamin A: 1163IUVitamin C: 6mgCalcium: 448mgIron: 6mg
