Lobster Risotto

Because of a lobster craving, I decided to make a lobster risotto, and found a recipe on Food & Wine by Anna Theoktisto. It seemed like a great recipe, but I had second thoughts after reading the reviews. One reviewer especially made a lot of sense. He/she was not a chef but was obviously an “foodie” and knew taste and presentation. So I took his comments seriously.

I adapted the recipe, but honored the liquid and dry measurements. I omitted the carrot and celery, as the reviewer said they were “gratuitous.” I also omitted saffron, which I felt for both taste and color, was unnecessary. Saffron is tricky, in my opinion.

He/she said that there’s “nothing wrong with clam juice”, but in the end, I decided on a less fishy broth, and stuck with chicken broth for the risotto. There’s a fish fumet that I used in an Eric Ripert seafood chowder that was excellent and highly recommended, if you want more a more fishy flavor. Of course if you purchase lobster tails you can make your own broth.

This reviewer suggested, as did others, that the risotto was bland. He wrote: “Yes, this is kinda bland. It needs some white pepper, a dash (or two) of Tabasco, some Kahmiri red pepper, Thai chili-garlic paste (a LITTLE!), and even something savory, like Dijon.” I adore white pepper so it’s in my adaptation, as is some Tabasco, for serving.

My lobster meat came from D’Artagnan; it’s sold in a 2 lb. slab and arrives frozen. The first pound I used in my lobster quiche. It’s high quality, as is everything from D’Artagnan.

Lobster Risotto
Adapted from Food & Wine
printable recipe below

1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 1/2 cups chicken or vegetable broth
Fish fumet (optional)
1/3 cup heavy cream
1 pound lobster meat, cooked, chopped, with some claws left for decoration
1 teaspoon kosher salt
1/2 teaspoon white pepper
3/4 cup Parmesan cheese, finely grated
Tabasco sauce, to taste, or for serving
Green onions, sliced, for garnish

Heat oil and butter in a large saucepan over medium-high. Add shallots and cook, stirring often, until slightly softened, about 5 minutes.

Add rice and cook, stirring constantly, until rice is coated in oil, about 1 minute.

Add wine; cook, stirring often, until almost absorbed, 30 seconds to 1 minute. Reduce heat to medium.

Add the fish fumet to the broth if using. Add about 1/4 cup broth to the rice mixture; cook, stirring often, until almost absorbed, 2 to 3 minutes. Continue adding broth, 1/4 cup at a time, stirring until almost all absorbed after each addition, until rice is al dente and mixture is creamy.

Add the cream to the risotto once all of the liquid has absorbed and remove from the heat.

Add the salt, white pepper, and Parmesan and stir well. Gently stir in lobster meat.

Add a little more cream if you’re not eating the risotto immediately. The rice should be a little softer than al dente. For me.

Divide risotto evenly among 4 bowls; garnish with chives and Tabasco, if using.