Lobster Risotto


Lobster Risotto 

From Cooking Light

I know it’s a little late for this story, but I’m finally ready to tell you about New Year’s Eve at the HMK.  It had the makings of a truly classy event.  Five couples, wedding china, beef tenderloin, lobster risotto.  Sounds mature, right!?  Well, it’s hard to say exactly where the night took a collegiate turn, but by about 1am we had transformed into a bunch of wannabe 21 year olds playing beer pong and quarters and ditching champagne in exchange for Coors Light cans.

Luckily the pre-frat party portion was just as big of a success.  I’ve been reading a lot of Barefoot Contessa books lately and she really drills it home that you shouldn’t overcommit and try to make too many things.  It’s more important that you and your guests have fun, and that doesn’t hinge on one extra appetizer or a super complicated dessert.  This, of course, was the hardest thing John and I have ever had to do.  We have SO many recipes we’ve been dying to try, and we must have flirted with at least five things that we ultimately, and wisely, decided to skip this time.  In the end we contributed a crab toast appetizer (coming soon to a blog near you), beef tenderloin, and lobster risotto.  Our guests brought two more appetizers, a salad, a veggie, and a few desserts.  Sure enough, it was the perfect amount of food, and by no means enough to stop everyone from staying and drinking until 4am!

Ingredients

  • 4 cups lower sodium chicken broth
  • 15 oz (2-3 tails) lobster tails (make sure it’s good, non fishy lobster – I know it’s expensive, but bad lobster will ruin the dish)
  • 3 Tbsp butter, divided
  • 1 cup Arborio rice, uncooked
  • 3/4 cup frozen green peas, thawed

Preparation

  1. Bring broth and 1 1/2 cups water to a boil in a medium stock pot.
  2. Add lobster and cook, covered.  If your tails are about 5 ounces each, cook for about 4 minutes.  If they are bigger tails cook a little longer.
  3. Remove pot from heat.  Pull tails from broth, reserving the broth.
  4. When tails are cool enough to handle, remove meat (reserve shells), chop, and set aside.
  5. Place shells in a gallon bag and smash with a mallet.  They don’t need to be pulverized, just broken up.
  6. Return broken shells to broth and simmer, covered, on medium-low for 20 minutes.
  7. Strain broth through a sieve, catching the broth in a bowl.  Discard shells.
  8. Place broth in a sauce pan and keep warm over low heat.  Remove 2 tablespoons of broth and set aside.
  9. Heat 1 tablespoon butter in a medium heavy saucepan or Dutch oven over medium-high heat.  Add rice to pan and cook for 2 minutes, stirring constantly.
  10. Add 1 cup of broth and cook, stirring constantly, until liquid is nearly absorbed.
  11. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly and waiting for each portion to become nearly absorbed before adding the next.  It should take around 20 minutes.
  12. Remove risotto from heat, stir in lobster, reserved 2 tablespoons broth, 2 tablespoons butter, and peas.
  13. Serve immediately.

Serves 4.

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