A creamy and luxurious risotto featuring fresh lobster, perfect for a special occasion or an elegant dinner.
Preparation time
30min
Cooking time
30min
Ingredients
4 Servings
- 300 g arborio rice
- black pepper
- 50 g butter
- 1 l fish stock
- 2 garlic cloves
- 2 whole lobster
- 2 tbsp olive oil
- 1 onion
- 50 g parmesan cheese
- 2 tbsp parsley
- salt
- 120 ml white wine
Directions
Step 1
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8 minutes. Remove and let cool.
Step 2
Extract the lobster meat from the shells and chop into bite-sized pieces. Reserve the shells for stock if desired.
Step 3
In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
Step 4
Add the Arborio rice to the pan and stir well to coat the rice with the oil. Cook for 2 minutes.
Step 5
Pour in the white wine and stir continuously until it is absorbed by the rice.
Step 6
Start adding the warm fish stock, one ladle at a time, stirring frequently. Wait until each ladle of stock is absorbed before adding the next.
Step 7
Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
Step 8
Stir in the butter, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
Step 9
Gently fold in the chopped lobster meat and cook for an additional 2-3 minutes until the lobster is heated through.
Step 10
Serve the lobster risotto immediately, garnished with extra parsley if desired.