Easy Lobster Risotto
Something I made that was inspired by Mario Batali. It goes well as a side dish along with sauteed salmon.
- 1 ½ medium onions
- 1 carrot, roughly chopped
- 1 bay leaf
- 1 pound live lobsters
- ½ cup extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- salt and ground black pepper to taste
- ¼ cup finely chopped Italian parsley
- 2 tablespoons unsalted butter
- 1. Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
- 2. Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.
- 3. Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
- 4. Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.
- 5. Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.
serving: 4 servings
calories: 775.7 kcal
carbohydrates: 78.3 g
protein: 25 g
saturated fat: 7.7 g
cholesterol: 79 mg
sodium: 418.6 mg
fiber: 2.5 g
sugar: 4.1 g