Risotto Con Laragosta Lobster Risotto Recipes

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RISOTTO CON L'ARAGOSTA (LOBSTER RISOTTO)



Risotto Con L'aragosta (Lobster Risotto) image

This recipe is Italian was brought home from culinary school by my DD where it was made in class. I have not had it, but she told me it was very good. Enjoy.

Provided by AcadiaTwo

Categories     Lobster

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 quart chicken stock (warmed)
6 ounces lobster tail meat
4 tablespoons sweet butter
1 small onion (finely minced)
1 cup arborio rice
salt (to taste)
black pepper (freshly ground, to taste)
1/2 cup dry white wine
1 tablespoon parsley (fresh, chopped)
parmesan cheese (grated to taste)
Old Bay Seasoning (to taste)

Steps:

  • In sauce pan saute onions in 2 tablespoons butter until tender.
  • Add the rice and cook a minute of two, stirring constantly.
  • Add wine and cook until absorbed.
  • Add stock in stages, stirring until rice is between al dente and tender/creamy.
  • Cut lobster tail into chunks and add to rice.
  • Cook until lobster is cooked through.
  • Add remaining butter, Old Bay seasoning and grated cheese.
  • Sprinkle with parsley.

TRUFFLED LOBSTER RISOTTO



Truffled Lobster Risotto image

What could be better than the creamy smoothness of risotto with a hint of truffle combined with the elegance of lobster. If you need, or want, a show-off entree this is perfect for guests or that romantic dinner. There seems to be alot to this recipe but the result is worth it. I have prepared this using both warm and cold water lobster tails and I prefer the cold for its sweetness. For the truffle oil I have only used the black variety. This recipe is courtesy of Bon Appetit, January 1998

Provided by -GEORGE-

Categories     Lobster

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 -8 ounces lobster tails, uncooked, total weight 1 lb
3 1/2 cups chicken broth, low salt
3 tablespoons truffle oil, black or white
3/4 cup carrot, peeled and chopped small
1/4 cup shallot, chopped
1 cup arborio rice
1/4 cup brandy
1/3 cup heavy cream
1/3 cup fresh chives, chopped

Steps:

  • Preheat oven to 425F or 218°C.
  • Prepare Lobster:.
  • Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
  • Transfer lobster to a bowl of cold water to cool. Drain Lobster.
  • Remove meat from shells, reserve shells.
  • Cut meat into 1/2" to 3/4" pieces. Set aside.
  • Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
  • Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
  • Prepare Risotto:.
  • Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
  • Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
  • Add carrots and shallots, saute for 2 minutes.
  • Add rice, stir to coat with oil, saute for 2 minutes.
  • Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
  • Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
  • Add lobster and cream, stir until heated through.
  • Remove from heat.
  • Stir in 2 tablespoons of truffle oil and chives.
  • Season with salt and pepper to taste.

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