Food Geek Friday: Lobster Risotto
But let me tell you...all that tedium stirring and stirring and stirring.
Did I mention there was stirring?
Is. So. Worth. It.
Pick an evening when you're bored and do it. You can thank me later.
Side note - This dish makes fantastic leftovers. Even cold. If you do have leftovers, only heat it up to about lukewarm. If you heat it up too much the lobster gets too much like a tire. Tasty, tasty, tire.
- 4 cups low-sodium chicken broth
- 1 1/2 cups water
- 3 (5-ounce) lobster tails
- 3 tablespoons butter, divided
- 1 cup uncooked Arborio rice
- 3/4 cup frozen green peas, thawed
- Bring broth and water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes.
- Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat.
- Place shells in a large zip-top plastic bag and crush shells coarsely using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes.
- Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Reserve 2 tablespoons broth mixture.
- Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly.
- Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total).
- Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.