Easy Lobster Risotto

Easy Lobster Risotto

Juicy lobster is transformed into a savory risotto in this quick recipe that's great as a side or main dish.

Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
776 Calories

Recipe Instructions

Step 1
Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
Step 2
Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.
Step 3
Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
Step 4
Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.
Step 5
Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 1 carrot, roughly chopped
  • 1 pound live lobsters
  • 0.5 cup extra-virgin olive oil
  • 1.5 cups Arborio rice
  • 1.5 medium onions
  • 0.25 cup finely chopped Italian parsley

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