Rich and buttery, this recipe is perfect for special celebrations. Serve with a fine white wine. If lobster isn't available, substitute crayfish or jumbo shrimp.
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 2 lobsters, approximately 1 1/4 pounds each
The Lobster stock
- 2 Tablespoons olive oil
- 1 pound large shrimp, shells fully removed and reserved, deveined
- 1 yellow or cooking onion, medium, peeled and diced
- 1/2 Cup celery, finely chopped
- 1/4 Cup sundried tomatoes, chopped
- 1 red bell pepper, seeded and diced small
- 1 green bell pepper, seeded and diced small
- 6 cloves garlic, peeled and crushed
- 6 Cups water, chilled
- 1 Cup dry white wine
- 2 Tablespoons olive oil
- 1 medium yellow onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 pound Arborio rice
- 6 Cups lobster stock
- 1/3 Cup Parmesan or Parmiggiano-Reggiano cheese, freshly grated
- 1 stick butter, unsalted
- salt and freshly ground pepper, to taste
- fresh herbs or microgreens for garnish
- In 6 quart stockpot, add oil, onions, celery, garlic, tomatoes and peppers. Stir over medium heat until onions are soft and translucent. Do not allow them to brown. Add reserved shrimp shells and stir. Add water and wine. Bring to a boil and simmer, covered over low heat. Cook for 10 minutes, then remove from heat and allow to cool for 30 minutes.
- Strain the stock into another 6 quart pot. Bring to a boil. Remove any bubbles or scum that rises to the top.
- Boil the lobsters, live, in the stock. When cooked, in about 5 to 7 minutes, remove the lobsters and cool in a large bowl, reserving any liquid that drains from them. Add that liquid back to the stockpot and simmer. Cut the lobster in half, removing all the meat from the tail and body. Crush the claws, reserving the liquid from them, and remove the meat. Remove meat from each knuckle. Reserve all the meat. Put all the liquid back into the stockpot.
- In a large skillet, heat the oil and add the onion and garlic, stirring frequently to keep them from burning. Add the rice, stirring to coat the rice with oil. Cook, stirring constantly until the rice has turned to a chalky white. This should take about 5 to 6 minutes.
- Add 1 cup of the shrimp/lobster stock at a time, stirring constantly until the stock is fully absorbed. Repeat this until all 6 cups of stock are used, making sure to add each cupful after the previous one is fully absorbed. With the last cupful, add the finely diced shrimp.
- The rice should be soft, no longer chalky, and it should have a creamy consistency.
- Swirl in the butter, add the cheese and mix thoroughly. Add the smaller pieces of lobster meat.
- Plate the risotto on four dishes. Top with pieces of lobster tail, claw and knuckle.
- Garnish with fresh herbs or microgreens.
- Serve immediately.
Make sure the lobster is cool to the touch after it has been cooked and cooled. If not, put it on a plate in the freezer for 2 minutes. Be careful handling the lobster shell. Some parts may be sharp and dangerous. If you have kitchen gloves, use those when crushing the claws and handling the shells.