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

Ingredients

• 2 tablespoons unsalted butter
• 1 bay leaf
• salt and ground black pepper to taste
• 1 cup dry white wine
• 2 tablespoons tomato paste
• ½ cup extra-virgin olive oil
• 1 ½ cups Arborio rice
• 1 ½ medium onions
• 1 carrot, roughly chopped
• 1 pound live lobsters
• ¼ cup finely chopped Italian parsley

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.