Risotto Con L Aragosta Lobster Risotto
Indulge in the luxurious flavors of "Risotto Con L'Aragosta" (Lobster Risotto), a creamy Italian classic elevated with the briny sweetness of tender lobster. This elegant dish features perfectly cooked Arborio rice, gently simmered with aromatic shallots, garlic, and dry white wine, then enriched with warm lobster stock for a velvety texture. Chunks of succulent lobster meat are folded into the risotto along with a touch of Parmesan cheese and butter, creating a lusciously rich bite in every spoonful. Finished with a sprinkle of fresh parsley and optional lemon zest for a bright, zesty touch, this lobster risotto is an impressive centerpiece for any dinner party or romantic evening. Serve it alongside a crisp white wine, and savor the harmonious blend of creamy, savory, and seafood-forward flavors. Perfect for seafood lovers, this dish brings gourmet flair to your table in just under an hour!
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Recipe Information
Ingredients
- 1 whole (approximately 1.5 pounds) Live lobster
- 1.5 cups Arborio rice
- 2 medium (finely chopped) Shallots
- 3 finely minced Garlic cloves
- 0.5 cups Dry white wine
- 6 cups (warm) Lobster stock
- 4 tablespoons (divided into 2 + 2 tablespoons) Unsalted butter
- 0.5 cups (freshly grated) Parmesan cheese
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoons (adjust to taste) Salt
- 0.25 teaspoons (freshly ground) Black pepper
- 1 teaspoon (optional, for garnish) Lemon zest
Instructions
Bring a large pot of salted water to a boil. Plunge the live lobster into the boiling water and cook for about 6-8 minutes until bright red. Remove the lobster and let it cool slightly. Extract the claw and tail meat, reserving the shells for stock (if making homemade lobster stock). Chop the lobster meat into bite-sized pieces and set aside.
In a large skillet or saucepan, heat 2 tablespoons of the butter and the olive oil over medium heat. Add the chopped shallots and garlic, and sauté until softened and fragrant, about 2-3 minutes.
Add the Arborio rice to the pan, stirring to coat the grains in the butter and oil. Toast the rice for 2 minutes, stirring frequently.
Pour in the white wine and let it simmer, stirring, until mostly absorbed by the rice.
Begin adding the warm lobster stock, 1 ladle at a time, stirring constantly. Allow each addition of stock to be absorbed before adding the next ladle. This process should take about 20-25 minutes, until the rice is creamy and cooked to al dente.
When the rice is cooked, stir in the lobster meat, the remaining 2 tablespoons of butter, and the grated Parmesan cheese. Mix well until creamy. Season with salt and black pepper to taste.
Remove the risotto from heat and let sit for 1-2 minutes to allow flavors to meld. Stir in the chopped parsley.
Serve the lobster risotto immediately, garnished with lemon zest if desired. Pair with a crisp white wine for the ultimate dining experience.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 9204 mg | 400% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 13.8 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1322 mg | 102% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2734 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
