Watch a season of Hell’s Kitchen and it’s highly unlikely that you won’t hear “lobster risotto” come out of Chef Gordon Ramsay’s mouth several times. The dish has become a staple in his kitchen, but he’s far from the only person who can perfect this dish.
Although a risotto takes a lot of practice and nurturing to get right, any home cook like yourself can learn to do it – and even make their own variations – once they understand the basics. Maine Lobster House is at your service to help you do just that.
What is Lobster Risotto?
Risotto is an Italian dish made of rice that’s typically cooked in the stock of the meat you’re using in the risotto. In the case of lobster risotto, you’ll use a lobster or seafood stock. Authentic risottos include fresh herbs and vegetables to add more flavor and texture to the dish. A risotto works well as both a full meal or an appetizer.
Traditional lobster risottos use fresh lobster meat, usually from the claws and tail, with rice cooked in lobster stock, plus butter, a cheese base to make it creamy, garlic, salt, and pepper. Several vegetables work well in lobster risotto, too, like peas or shallots, so it’s easy to experiment with your favorites.
How to Make Lobster Risotto from Scratch
Are you ready to start cooking some lobster risotto like the pros? Here’s what you’ll need for a basic lobster risotto with four servings, but you can always tweak your herbs, spices, and veggies to match your tastes:
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- 4 cups lobster stock (in a pinch, you can use chicken broth)
- 2 cups lobster meat, diced
- 1 1/2 cups medium-grain rice
- 1/2 cup peas
- 2 tbsp Butter
- 1 tbsp shallots, minced
- 1 tbsp chives, chopped
- 2 garlic cloves, minced
- zest from one lemon
- 1/2 cup grated parmesan cheese (you can use mascarpone or cream cheese, if you prefer)
- Salt and pepper, to taste
Ingredients
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- Heat the lobster stock if it’s not already and set aside while you prepare the risotto.
- Preheat a large skillet over medium-low heat with butter. Once melted, add shallots and chives. Stir, and cook for about 3 minutes until tender.
- Add garlic and stir continuously for 30 seconds until fragrant.
- Next, add rice to the mixture, followed by 1 cup of lobster stock. Stir continuously over the next 2-3 minutes until liquid is absorbed. Add another cup, stir, and continue to add stock 1 cup at a time until rice is creamy and tender. Remember to stir frequently to avoid scorching the rice. The whole process should take about 30 minutes.
- Add peas, parmesan cheese, salt, pepper, and lemon zest with a couple of tablespoons of lobster stock. Stir together and allow to simmer for another 5 minutes or until the rest of the liquid absorbs.
- Remove from heat and allow your risotto to sit for 5 minutes before serving.
