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Anne Burrell's Lobster Risotto | Worst Cooks in America | Food Network
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Anne Burrell’s Lobster Risotto | Worst Cooks in America | Food Network



Bring the flavors of the ocean to your dinner table with Anne’s Lobster Risotto! 🦞
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Lobster Risotto with Saffron, Cherry Tomatoes and Zucchini
RECIPE COURTESY OF ANNE BURRELL
Level: Intermediate
Total: 1 hr 30 min
Active: 1 hr 5 min
Yield: 4 to 6 servings

Ingredients

Court-Bouillon:
1 lemon, halved
1 bulb garlic, halved crosswise
1 bunch fresh thyme
1/4 cup whole coriander seeds
3 bay leaves
2 tablespoons kosher salt
1 bottle white wine
Two 2-pound lobsters

Risotto:
2 quarts chicken stock
2 tablespoons extra-virgin olive oil
Pinch saffron
1 yellow onion, diced
Kosher salt
Crushed red pepper flakes
2 cups carnaroli rice
2 cups white wine
2 beefsteak tomatoes, core and seeds removed, diced
1 large zucchini, core and seeds removed, diced
4 tablespoons cold unsalted butter
1/2 cup freshly grated parmesan cheese
1/2 cup parsley leaves, chopped

Directions

For the court-bouillon: Prepare a large pot of boiling water (about 8 quarts). To the water, add the lemon halves, garlic, thyme, coriander seeds, bay leaves, salt and wine. Bring the pot back to a boil, then add the lobster and cook until bright red, 10 minutes. Remove the lobster from the water and set aside to cool.

When cool enough to handle, remove the tail, claw and knuckle meat and reserve the shells and bodies. Keep 2 pieces of claw meat whole and reserve. Slice 1 tail lengthwise into 4 pieces and reserve. Dice the remaining tail into large chunks along with the remaining claw meat and knuckle meat. Set aside.

For the risotto: Warm the chicken stock in a saucepan over medium-low heat. Add the reserved lobster shells and bodies to the stock.

Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, season with kosher salt and a pinch of crushed red pepper and saute until the onions are translucent, 5 minutes. Add the rice and stir to coat with the olive oil and onion. Toast the rice, stirring frequently, for 2 to 3 minutes. Add the wine, tomatoes and a pinch of salt and stir frequently until the liquid has completely absorbed.

Begin to add the hot stock, two ladlefuls at a time. Stir frequently until the stock has absorbed into the rice. Add the saffron. Repeat adding the stock two more times until the rice is tender but still has some bite to it. There may be leftover stock. Add the zucchini, diced lobster meat, butter, parmesan cheese and parsley. Stir vigorously to combine. Season with kosher salt to taste.

To plate, scoop generous portions of risotto into 4 bowls. Halve the reserved pieces of claw meat crosswise to make 4 pieces. Garnish each portion with a piece of lobster claw and tail.

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Anne Burrell’s Lobster Risotto | Worst Cooks in America | Food Network

48 Comments

  6. Steve Logan

    Ms. Anne, very nice recipe, looks delicious, how long do you stir the rice & lobster ?, regular risotto is appx. 18 minutes while adding your liquid & stirring constantly

  8. Afghan Cooking Style

    I love to watch this show, thank you guys. And anyone of you that reading this message please take a look at my channel too, I really need you guys support, it’s free guys so please do it. Thanks again

  14. Sarah Holloway

    She did a good job, but there’s a few things that I would do differently.

    1. I would have used Arborio rice because it’s the rice traditionally used in risotto
    2. I would do tarragon and a little bit of vanilla in my lobster water. Those two things really compliment lobster
    3. She had periods of time where she didn’t stir the risotto. With risotto you need to prep everything beforehand and never stop stirring it.
    4. I would also utilize the claw and knuckle meat and the meat from the legs more. The legs have meat that you can roll out with a rolling pin and the claw and knuckles are delicious.

    That guy said green lol

  17. Hannah Mattox

    I just hate the fact that this beautiful dish would kill me 😩😭 I'm itching just watching her 😭😭 but it's SO pretty! Y'all don't ever take advantage of the fact you aren't allergic to seafood!

  18. NunyaBizness

    To everyone who thought he said GREEN, do yourself a favor and GET YOUR HEARING CHECKED! he definitely said red if you listen…

  25. 52Rambler

    The title was sure right, she's one of the worst cooks when it comes to lobster. Left the bands on, lobster way under cooked, didn't de-vain the tail. I wouldn't let her make me a peanut butter & jam sandwich.

  27. Diddle Skittles

    So alotta people are saying he said green but I'm pretty sure he's saying red with a thick accent but I'm not really sure..

  33. Lilian Z

    Funny how the whole comment section is just arguing whether the dude said “green” or “red”

  34. David Ortiz

    I like how she didn’t even give a little acknowledgment to the dude who said “green” 😂

  36. SK M

    Teaching how to make a risotto, especially a lobster risotto, to america's worst cooks is an interesting choice !

  39. sneekypanda

    Anne says she’s not using ingredients that over power the dish, but compliments it. Um, yeah. You should for every dish.

  44. Video Czar

    Girlfriend told me after we are married i am going to be doing the cooking. This was after she tasted my bluecheese and cherry meatloaf

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