Lobster Risotto

Instructions

1. 1

   Bring a large Pot of salted Water to a rolling boil. Add the live Lobsters headfirst and boil for 8–9 minutes until the shells are bright red and the tails are curled. Transfer to a Colander and let cool for 10 minutes until safe to handle.

2. 2

   Twist the tails and claws off the bodies. Using Kitchen Shears or a Knife, crack open the tails and claws and remove all the meat. Roughly chop the meat into generous bite-sized chunks and refrigerate until needed. Reserve all the shells and bodies.

3. 3

   In the same large Pot over medium-high heat, add a splash of Extra-Virgin Olive Oil and sauté the Lobsters shells and bodies for 3–4 minutes, pressing them down to extract flavor. Add the halved Shallot, Celery, Carrot, Garlic Smashed, and Tomato Paste. Stir and cook for 2 minutes more.

4. 4

   Pour in the white wine and let it bubble and reduce for 1 minute, scraping up any browned bits. Add the Water, Black Peppercorns, Bay Leaves, and Thyme. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes. Strain through a Sieve, pressing on the solids to extract all the liquid. Discard the solids. You should have about 5 cups of stock. Keep the stock warm over low heat in the Saucepan throughout the risotto cooking process.

5. 5

   In a large, wide Skillet or heavy-bottomed Skillet over medium heat, melt 2 tablespoons of the Butter with the Extra-Virgin Olive Oil. Add the diced Shallots and a pinch of salt. Sauté, stirring frequently, for 3–4 minutes until softened and translucent. Add the Garlic and cook for 1 minute more until fragrant.

6. 6

   Add the Arborio Rice to the Skillet. Stir and toast the rice for 2 minutes until the edges of each grain look slightly translucent and the rice smells faintly nutty. This step is important — it helps the risotto hold its structure.

7. 7

   Pour in the white wine and stir continuously until it is fully absorbed by the rice, about 2 minutes.

8. 8

   Begin adding the warm lobster stock one Ladle (about ½ cup) at a time. Stir frequently — not constantly, but enough to keep the rice moving — and wait until each addition is nearly fully absorbed before adding the next. Adjust heat as needed to maintain a lively but gentle simmer. Continue this process for 18–22 minutes until the rice is al dente (tender with a very slight bite in the center) and the risotto is loose and creamy, flowing like slow lava.

9. 9

   Remove the Skillet from the heat. Stir in the remaining 1 tablespoon of cold Butter, the grated Parmesan Cheese, and the Heavy Cream (if using). Season generously with salt and freshly ground Black Pepper. The risotto should be silky and slightly loose — it will tighten as it sits.

10. 10

    Gently fold in the reserved Lobsters meat. The residual heat of the risotto will warm it through perfectly without overcooking it. Let it rest for 1 minute.

11. 11

    Spoon the risotto into warm, wide shallow bowls. Top with fresh Chives, Flat-Leaf Parsley, and a grating of Lemon zest. Serve immediately with Lemon wedges and extra Parmesan Cheese on the side.

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