Description
This Butter Poached Lobster Risotto combines creamy Arborio rice with succulent lobster poached in butter, finished with Parmesan cheese and fresh herbs for a rich and indulgent seafood dish perfect for special occasions or gourmet dinners.
Ingredients
Scale
Seafood
- 2 lobster tails, shelled and cut into bite-sized pieces
Liquids & Dairy
- 2 cups lobster stock
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons unsalted butter (for poaching)
- 2 tablespoons olive oil (for sautéing)
Grains
- 1½ cups Arborio rice
Vegetables & Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Cheese & Seasoning
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Butter Poach the Lobster: In a medium saucepan, heat 2 tablespoons of unsalted butter over low heat. Add the lobster tails and cook until just opaque, about 5 minutes. Remove from heat and set aside to retain the delicate flavor and tender texture.
- Prepare the Stock: In a separate saucepan, bring 2 cups of lobster stock to a gentle simmer. Keep it warm on low heat to ensure it is ready to incorporate into the risotto gradually.
- Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release their fragrant flavors.
- Toast the Rice: Add 1½ cups Arborio rice to the skillet. Toast the rice, stirring frequently, until it becomes slightly translucent, approximately 3 minutes. This helps to enhance the nuttiness and prepares the rice to absorb liquids evenly.
- Add Wine: Pour in 1 cup of dry white wine. Simmer and stir until the wine is mostly absorbed by the rice, infusing the dish with its bright acidity and aroma.
- Incorporate Stock Gradually: Add the warm lobster stock one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. This process takes about 15 to 20 minutes and is key to achieving the creamy consistency of risotto.
- Add Cream: Once the rice is creamy and still slightly al dente, stir in 1 cup of heavy cream. Continue stirring and let the mixture simmer for an additional 5 minutes to meld all the flavors and enrich the texture.
- Finish with Lobster and Cheese: Gently fold in the butter-poached lobster pieces and ½ cup freshly grated Parmesan cheese. Season with salt and pepper according to your taste to balance the rich flavors.
- Rest the Risotto: Remove the risotto from heat and let it rest for 10 minutes. This resting period allows the risotto to thicken slightly and develop a more cohesive texture.
- Garnish and Serve: Serve the risotto in bowls and garnish with freshly chopped chives or parsley for a pop of color and fresh herbal note.
Notes
- Use fresh lobster stock for the best depth of flavor, but store-bought stock can be substituted if needed.
- Stirring frequently while adding the stock is crucial to achieve the creamy texture typical of risotto.
- Do not overcook the lobster to keep it tender; it will cook gently in the butter and then again when folded into the hot risotto.
- White wine can be substituted with a light, dry vermouth if preferred.
- Garnish with herbs like chives or parsley for added freshness and visual appeal.
