This is one of those recipes that seems very intimidating, but it's actually just requires a few more steps than your average dinner and it gives a tremendous sense of accomplishment when you're done. Risotto is one of the cheaper meals you can make and it never fails to impress people (see the charming post-it my husband left for me on the stove the next morning). You essentially just need arborio rice, stock, and parmesean cheese. I would definitely put mushrooms in this next time though. I have never regretted putting mushrooms in a risotto. I omitted them on my first try here because the original recipe, from the nytimes, didn't have any and thought it might distract from the delicate flavor of the lobster. I think it would have been even better with mushrooms though.
It was surprisingly affordable: I found lobster tails on sale for for $10/2 this week--I think this recipe cost me less than $15 dollars to complete and I was able to use the leftovers to make fried risotto "cakes" with egg on top the following night.
The first step in all this is to poach the lobsters. Defrost the two tails and then boil a pot of water, enough to cover the tails when submerged. Wrap the tails tightly in plastic wrap and poach them for 3 minutes. Drain and set aside to cool.
I took kitchen shears and cut the underside of the tail and cracked it open to pull out all of the meat and set aside for later. Reserve the tails for making the stock.
Lobster Stock:
Shells from cooked lobsters, rinsed
1 onion, roughly chopped
2 bay leaves
10 peppercorns.
In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice. Makes 6 or more cups.
Lobster Risotto
About 6 cups lobster stock
¼ cup butter
¼ cup extra-virgin olive oil
2 medium onions, finely chopped
Salt
2 cups arborio, carnaroli or other short-grained white rice
Meat from 1 cooked lobster, chopped
2 tablespoons minced chives
½ cup grated Parmesan
Freshly ground black pepper.
1. In a medium pot, heat the stock and keep warm.
2. In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for eggs over (easy) lobster risotto patties (recipe here). Serves 4, plus leftovers. All recipes adapted from Sam Sifton.
NOTE: For a meatier risotto, cook an extra lobster or two.
