The lobster risotto recipe has been with me for many years now and when summer arrives, I can’t help but revisit this recipe and that’s what I’m doing here in the Maldives too, letting myself be inspired by the local colors and ingredients.
So I decided to bring here on my blog the recipe of a dish that is usually cooked in restaurants, so you too can try to cook a lobster risotto at home as a real chef and thus surprise your friends.
Find out below how simple it can be to make a real lobster risotto .
First you need to learn how to make a bisque which will be the fundamental part of the whole preparation.
- 1 lobster shells
- 1 carrot
- 1 shallot
- 10 cherry tomatoes or 100 g peeled tomatoes
- 1/2 glass of cognac or brandy
- 1 spoonful of extra virgin olive oil
- 1 tsp paprika
- 2 g salt
- 1 g pep
Chop the vegetables, cut the cherry tomatoes in half and simmer in the extra virgin olive oil over low heat in a high-sided saucepan for about 10 minutes.
Add the lobster shells and fry. De-glaze with the cognac and cook for at least 30 minutes, adding vegetable broth or hot water to stretch.
Blend everything with a professional immersion blender and strain, pressing with a pestle or spoon, to obtain a smooth mixture.
- Note: if you do not have a professional blender, remove the hardest parts before blending and try to press the shells as much as possible with a meat mallet or a large spoon.
Put on the heat again and season with salt and pepper, add cinnamon, paprika to taste along with a sprinkle of balsamic vinegar . Let it reduce until the desired consistency is obtained (it should remain liquid as it will be the cooking liquid for our risotto).
Recipe for 2 people
- Carnaroli rice 170 gr
- White wine 1 dl
- Lobster 1 kg (1 lobster)
- Onion 30 gr
- Curly parsley 10 gr
- Extra virgin olive oil 0,5 dl
- Lemon juice (a few drops)
Boil the lobster in boiling water for 5 minutes, keep only the pulp and with its shells prepare the lobster bisque as mentioned above.
Gently cook the chopped onion until soft in the extra virgin olive oil. Add the rice and cook for another 4 minutes “when you touch the rice and it’s hot” you can complete the first step by adding the white wine.
Once the alcohol has evaporated you can start adding the lobster bisque and water, stir a little more (no need to continue stirring, you can leave the stainless steel spoon inside and don’t worry, don’t will stick to the bottom of the pot).
Once the rice is cooked (about twenty minutes) remove from the heat and add the extra virgin olive oil, a few drops of lemon and mix with a kitchen spoon to create “softness”, garnish with lobster cut into chunks, an edible flower if available or baked dried tomatoes, and a small edible coral.
“Edible Coral” Recipe:
50 g of water
5 g of white flour
Food coloring if you want it colored (optional)
Whisk all ingredients together until smooth. In a pan (size according to your needs) cover the pan with about 1 mm of arachis oil or any oil with a high smoke point.
Tip: if you want to obtain a creamier result with a more intense taste, you can add a little butter and grated Parmesan cheese in the final part of the recipe procedure .Buon Appetito !