Lobster Risotto
Studded with tender pieces of lobster meat, this luxurious dish befits a special occasion, like a celebratory holiday feast. If you're unfamiliar with how to cook and clean lobster, see the related tips below.
Ingredients
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 1/2 cups (6 oz./185g) finely diced leeks
- 2 Tbs. cognac or brandy
- Meat from tails and claws of 2 cooked lobsters, tail meat halved, cut into 1/2-inch (12-mm) pieces
- 1 Tbs. olive oil
- 1/2 cup (2 oz./60 g) finely diced fennel
- 2 garlic cloves, minced
- 2 cups (14 oz./440 g) Arborio rice
- 1/4 tsp. grated lemon zest
- 1/2 cup (4 fl. oz./125 ml) white wine
- 8 cups (64 fl. oz./2 l) lobster stock, warmed
- 2 Tbs. chopped fresh chervil, plus chervil sprigs
for garnish - Kosher salt
Directions
In a sauté pan over medium heat, melt 3 Tbs. of the butter. Add 1 cup (4 oz./125 g) of the leeks and cook until tender but not browned, about 5 minutes. Add the cognac and simmer for 1 minute, stirring to scrape up the browned bits. Add the lobster meat and cook for 1 to 2 minutes. Remove from the heat.
In a risotto pan over medium heat, melt the remaining 1 Tbs. butter with the olive oil. Add the fennel and cook until tender, about 5 minutes. Add the remaining 1/2 cup (2 oz./60 g) leeks and cook until tender, about 2 minutes. Add the garlic and cook for 1 minute. Stir in the rice and lemon zest and cook until the rice is translucent, about 2 minutes. Add the wine and stir until it is completely absorbed.
Add the stock 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until the stock is almost completely absorbed before adding more. When the rice is tender but firm to the bite, after 35 to 45 minutes, stir in the lobster meat, except for the claw meat. Stir in the 2 Tbs. chervil and season with salt.
Divide the risotto among 4 bowls and top each with some of the claw meat. Garnish with chervil sprigs and serve immediately. Serves 6.
Williams Sonoma Test Kitchen