Lobster Risotto
This risotto is really all about the stock. Of course the sweet, light yet meaty lobster adds the kapow, but it's the stock that adds the incredible depth and layers of flavour that sets this sumptuous dish apart.
Ingredients
Shellfish Stock:
- 4 teaspoons olive oil
- 8g/2 cloves of garlic, peeled and roughly chopped
- 150g/½ bulb of fennel, roughly chopped
- 150g/1 large onion, peeled and roughly chopped
- 100g/1 medium carrot, roughly chopped
- 100g/2 sticks celery, trimmed and chopped
- ¼ teaspoon fennel seeds
- ⅛ teaspoon chilli flakes
- shells from 2 lobsters
- 2 medium tomatoes, chopped
- ⅛ teaspoon saffron
- 1 litre good quality shellfish stock (or fish stock)
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground white pepper
Risotto Ingredients:
- 65g//1 banana shallots or ½ onion, peeled and roughly chopped
- 150g/½ fennel, trimmed and roughly chopped
- 40g unsalted butter
- ½ tablespoon olive oil
- 8g/2 cloves of garlic, peeled and crushed
- 300g risotto rice e.g. Arborio
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 125ml dry white wine
- 1 litre shellfish stock (see above)
- 1 bay leaf
- 60 – 90ml/4 – 6 tablespoons double cream
- 20g unsalted butter
- cooked meat from 2 x lobster
To serve:
- lemon wedges
- chopped parsley
- grated parmesan cheese (optional)
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Make the Shellfish Stock: heat the olive oil over a moderate heat.
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Add the garlic, fennel, onion, carrot, celery, fennel seeds and chilli and sauté for 5 minutes, stirring from time to time, until the vegetables are soft and lightly caramelised.
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Add the lobster shells and cook for a further 3 – 4 minutes, stirring from time to time.
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Now add the tomatoes, saffron, salt and pepper and pour in the shellfish stock. Stir well.
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Bring to a gentle simmer and cook for 30 minutes, with the lid on.
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Remove the shells from the stock and strain through a fine or conical sieve.
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Press gently on the vegetables to extract all the amazing flavours and stock.
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Measure the stock and check you have 1 litre. If you have less, top up with water.
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Make the Risotto: preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
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Pulse the onion/shallots and fennel in a food processor until finely chopped. Alternatively finely chop by hand.
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Melt the butter and olive oil over a medium high heat.
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Cook the shallots/onions and fennel until translucent and very slightly caramelised – around 5 minutes.
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Add the garlic and cook for a further minute.
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Next add the rice and seasoning. Stir well ensuring all the rice grains are covered in the butter and oil.
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Pour in the wine and continue to stir and cook to reduce the wine. Stir continuously as it reduces until it has almost disappeared.
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Pour in all bar 100ml of the stock.
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Bring to a simmer, stirring continuously and enthusiastically.
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As soon as it comes to the boil, add the bayleaf, cover and pop into a preheated oven for 15 minutes.
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After 15 minutes take it out of the oven and stir well.
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Cook stirring continuously and enthusiastically for 5 minutes until the rice is nearly cooked the stock has much reduced and the risotto is creamy.
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Remove the bay leaf and add the remaining stock, (if you want a thick risotto, you may not need the remaining stock) butter and cream. Bring to a gentle simmer. The risotto should be slightly wetter than the finished texture you are seeking.
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When the risotto is thoroughly mixed and gently simmering, lay the cooked lobster on top of the risotto. Cover and put back in the oven for 5 minutes to heat everything through.
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Serve the risotto: serve with lemon wedges and sprinkled with chopped parsley. Your choice whether or not to add parmesan!
Recipe Notes
Equipment:
- Large saucepan or large cast iron pan for the stock
- Medium oven proof cast iron casserole/Dutch oven
- Chopping board and knife
- Kitchen scales
- Measuring spoons and measuring jug
- Mini food processor, if using
- Grater, if necessary
To serve:
- Crisp green salad
- Green vegetables such as steamed broccoli or asparagus
- Parmesan cheese - optional
- Fresh parsley
- Fresh bread - if you are very hungry!
Stock – the amount you use will depend on:
- The type of rice you use
- The stock
- The other ingredients in the risotto
- The real temperature of the oven
- Your personal preference: i.e. how thick you like your risotto to be. There is no right and wrong answer!
Parmesan cheese - I wouldn't normally serve Parmesan cheese with Lobster Risotto. The risotto is naturally quite rich plus I really want to enjoy the lobster flavour. However, this is totally up to you.