Risotto is a labor of love, and what better way to celebrate with your loved one than lobster risotto.
Ingredients
2 lobster tails, thawed Available in Our Premium Subscription Box
2 cups bottled clam juice
2 tablespoons unsalted butter, divided
1 tablespoon extra virgin olive oil
¼ cup finely chopped yellow onion
1 garlic clove, minced
2 fresh thyme sprigs
½ cup arborio or carnaroli rice
1 teaspoon tomato paste
¼ cup dry white wine
Salt and freshly ground pepper
4 ounces asparagus, thick ends trimmed, stalks thinly sliced
2 tablespoons freshly grated Parmesan, plus more for serving
Chopped fresh flat-leaf parsley, for garnish
Directions
Steam the Lobster
Fill a medium saucepan with 1 inch of water and bring to a boil over high heat. Add the lobster tails, reduce the heat to medium, cover, and steam until bright red, 7 to 8 minutes. Transfer to a plate and let sit until cool enough to handle. Using kitchen scissors, cut the shells lengthwise and gently pull the meat from the shell, reserving the shells. Cut the meat into bite-size pieces.
Make the Stock
Discard the steaming liquid, then add the clam juice and 1½ cups of fresh water to the saucepan. Add the lobster shells and bring to a boil over high heat. Reduce the heat to medium and simmer until the liquid is infused, about 15 minutes. Strain the stock through a fine-mesh sieve, discarding the solids, then return the stock to the pot. Cover and keep warm over low heat.
Sauté the Aromatics and Rice
In another medium saucepan, melt 1 tablespoon butter with the oil over medium heat. Add the onion, garlic, and thyme and cook, stirring occasionally, until softened but not browned, about 3 minutes. Add the rice and cook, stirring, until the grains are translucent around the edges, about 3 minutes. Stir in the tomato paste.
Make the Risotto
Add the wine to the rice mixture and cook, stirring until evaporated. Add ½ cup of the warm stock and ¼ teaspoon salt. Cook, stirring constantly, until nearly absorbed. Continue adding the stock, ½ cup at a time and stirring frequently, until the stock is nearly absorbed between additions. The risotto is done when the rice is tender and creamy but still has a bit of a bite, 20 to 25 minutes. You will need about 2 cups of stock. If the rice is still crunchy, add up to ½ cup hot water a few tablespoons at a time. Stir in the asparagus and cook for 1 minute.
Finish and Serve
Discard the thyme sprigs. Fold in the lobster meat, Parmesan, and remaining 1 tablespoon butter. Season with salt and pepper. Divide the risotto between 2 bowls, garnish with the parsley, and serve right away with more Parmesan.
PRO TIPS
Pair it Up
Match the simple elegance of this classic risotto with any sparkling white or rosé. No need to spend big bucks — there are many great options under $20
Spice it Up
Garnish with a dollop of Chinese chili crisp for warmth and spice.
Change it Up
Make arancini by forming leftover risotto into golf ball–size balls, filling each with a small cube of mozzarella or fontina cheese. Roll in breadcrumbs and deep fry until golden.
