-Don’t be Shellfish, learn how easy a lobster risotto can be!
6-8oz lobster meat
1C Arborio rice (rinsed and drained 2-3x to remove starch)
1-2 garlic clove (chopped)
1 shallot (minced
1/2C dry white wine
4C Lobster Stock (more or less to taste)
1-2oz cream fresh
1-2oz grated parmesan cheese
1T butter
EV Olive Oil
Salt and Pepper
Herbs to taste
-Precook lobster to just below desired doneness. I suggest sous vide, but you can also boil, steam, grill, etc. Cut lobster into large chunks.
-To a hot pan with olive oil saute shallot until tender, about 2-3 minutes. Add butter and garlic and continue to cook for 1 minute more. Aromatics should be tender but not browned.
-Add rice and stir for about 1-2 minutes to toast.
-Turn pan to high. Deglaze pan with white wine.
-Lower to a simmer and start to add stock 1/2-1C at a time until absorbed.
-When only 1/2C of stock is left, add cream fresh, and cheese and stir to combine.
-Add lobster and season to taste.
-Adjust with remaining stock as needed.
hey it’s Max welcome back to the art of The Craft
today we’re going to take our dinner and elevate
it a little bit we’ll be doing a lobster
risotto everybody loves the creaminess of
the risoto so why not pair it with the richness
of a lobster let’s get [Music] okay everybody’s
going to tell you how difficult risotto is to
make I’m here to tell you that’s not the case
you don’t actually have to hover over the
rice the entire time all of your risottos
are actually based on a similar principle you’ve
got your rice aboreo in our case you have your
fats which are going to be olive oil butter and
creme fresh and then your aromatics which are
going to be shallots and garlic then you have
your stock depending on how you’re going to
make it if you’re doing a vegetable risotto
vegetable stock or chicken stock if you’re
doing a more classic one in our case a lobster
risotto has to be made with lobster stock let’s
begin with our aromatics first we’re going
to want a fine mince on our shallot to make
your mincing easy use one one horizontal cut
followed by vertical Cuts leaving the root stem
intact you can then use the pinch
grip knife technique to quickly
mince a uniform cut next the whole garlic
cloves use the flat end of your knife to
smash and then rough chop and now time for
the best part it’s the lobster tails these
have been vacuum sealed and we’re going to
stick them in a hot water bath that’s going
to be 130° f for about 30 minutes okay let’s get
cooking first things first we want to start with
a hot pan that’s always very important going to
add some olive oil to this and now to this pan
we’re going to add some shallots and make sure
to give it a good stir now that we’ve got the
shallots sweating we’re going to add some butter
we want to then add our garlic but remember we
add garlic at the end because it burns very easy
so only a minute or two is all you’re going to
need now it’s time for the rice we’re going to
go ahead and add our rice in and then we want
to toss it and stir it up a bit this is known as
Sofrito and condimente we’re looking to coat the
rice grains in that olive oil and butter and get
them translucent and toast it a bit about 1 to 2
minutes now add a cup of dry white wine that’s
going to be a Deglaze you can use your spoon to
scrape off the bottom fondt that’s where all the
great flavor is now that the Wine’s cooked down
for about a minute it’s time to start adding our
stock you can add about a cup or a half a cup it’s
not really important what you’re looking to do is
slowly incorporate it into the rice you know it’s
time to add more stock when the spatula could be
pulled through your rice and you see it doesn’t
automatically come back together that’s how you
know it’s about time to add some more now that we
only have a little bit of stock left maybe half
a cup or so it’s time to start adding our Dairy
turn down the heat and then you can add your
cream fresh and then your cheese and give it
a good mix okay this is a great point now that we
have all of the other ingredients Incorporated to
taste for seasoning you want to add some cracked
black pepper some herbs or maybe even salt this
is the point to do it at this looks fantastic it’s
just about done now all we need to do is add the
lobster and remember we saved the lobster so it’s
already cooked and we’re just adding it to warm
it through you don’t want to overcook The Lobster
by adding it too early so the risotto is done at
this point we have a little bit of stock left if
you remember this is the point where you can add
it to your risotto and mix it up a little bit so
that you get the desired consistency thicker or
thinner to your preference this looks absolutely
stunning let’s go ahead and get it into a plate
and maybe add some garnish for
decoration and there you have
it a beautiful Lobster risotto
I bet you thought it was going to be a lot
harder than it actually is catch you next
time and there you have it a beautiful
Lobster risotto I bet you thought it was
going to be a lot harder got a jet
shell mates keep it real and keep
yourself out of any crabby situations
all right got to celebrate life huh I’m
like a lobster slipping out of a trap
I’m out of here catch you next time