Lobster Risotto with Summer Vegetables
Creamy Arborio rice cooked slowly with white wine, Parmesan, and fresh herbs and finished with butter-poached Maine lobster and fresh summer vegetables.
Ingredients
- ½ onion, diced
- 2 cloves garlic, minced
- ¼ cup white wine
- 2 cups chicken, vegetable, or lobster stock
- 1½ cups Arborio rice
- ¾ cup grated Parmesan cheese
- 1 tbsp fine herbs (parsley, chives, tarragon, dill)
- 4 tbsp butter
- ½ lb cooked lobster meat, diced
- ½ zucchini, finely diced
- ½ lemon, zested and juiced
Instructions
- Place the stock in a small saucepan and bring to a simmer.
- Sweat the onion over medium heat in a wide saucepan. Add the rice, garlic and herbs, and continue to cook over medium heat until rice is toasted.
- Add the wine to deglaze, then add stock a ladle at a time. Wait until liquid is absorbed before adding more stock, stirring constantly. Continue adding stock, a little at a time, until rice is al dente.
- When the rice is cooked, add the Parmesan, zucchini, butter, lemon and lobster meat, and fold to combine. Season to taste. If desired, reserve a few chunks of lobster and warm gently in butter to garnish the top of each serving.
Chef Tips!
Use whatever vegetables are freshest and compliment the lobster: roasted tomato, summer squash, asparagus, corn or sweet peppers.
If you cook whole lobsters and pick the meat yourself, reserve the shells to make a fresh lobster stock for added flavor.
Lobster Risotto with Summer Vegetables
Creamy Arborio rice cooked slowly with white wine, Parmesan, and fresh herbs and finished with butter-poached Maine lobster and fresh summer vegetables.
Ingredients
- ½ onion, diced
- 2 cloves garlic, minced
- ¼ cup white wine
- 2 cups chicken, vegetable, or lobster stock
- 1½ cups Arborio rice
- ¾ cup grated Parmesan cheese
- 1 tbsp fine herbs (parsley, chives, tarragon, dill)
- 4 tbsp butter
- ½ lb cooked lobster meat, diced
- ½ zucchini, finely diced
- ½ lemon, zested and juiced
Instructions
- Place the stock in a small saucepan and bring to a simmer.
- Sweat the onion over medium heat in a wide saucepan. Add the rice, garlic and herbs, and continue to cook over medium heat until rice is toasted.
- Add the wine to deglaze, then add stock a ladle at a time. Wait until liquid is absorbed before adding more stock, stirring constantly. Continue adding stock, a little at a time, until rice is al dente.
- When the rice is cooked, add the Parmesan, zucchini, butter, lemon and lobster meat, and fold to combine. Season to taste. If desired, reserve a few chunks of lobster and warm gently in butter to garnish the top of each serving.
Chef Tips!
Use whatever vegetables are freshest and compliment the lobster: roasted tomato, summer squash, asparagus, corn or sweet peppers.
If you cook whole lobsters and pick the meat yourself, reserve the shells to make a fresh lobster stock for added flavor.