I got two Lobster tails from Wholefoods from a deal when I purchased some ribeye steaks for Valentines’ day. With Arborio rice, chicken broth, and mushrooms in stock, I decided to make a seafood risotto featuring the lobster meat. 🙂
Ingredients: yield 3-4 meals
1 – 1 1/4 cup of of Arborio rice
2 lobster tails
30-40 tails of wild shrimps, peeled
10 crimini mushrooms, thinly sliced
1/2 shallot, minced
1/3 onion, minced
4 cloves of garlic, minced
A handful of Italian parsley, minced
2 Tbsp of chives, chopped
2.5-3 cups of chicken broth
1 cup of half & half
1/3 of a butter stick (about 4-5 Tbsp)
3-4 Tbsp of coconut oil or duck fat or lard, divided
1/3 cup of cooking wine, divided
Salt and pepper
Steam the lobster tails for about 10-15 min until the shell turns bright red. Remove all the meat from the lobster tails and chop into small 1/2-inch cubic chunks. In a pot, put in the rest of the lobster shells and 2 cups of water and simmer. The lobster broth will be used later.
In a pot, warm the chicken broth over low heat. And turn the oven on at 150F.
Heat up about 1 Tbsp of oil in a pan. Throw in all the mushrooms on medium-high heat for 2-3 min until all the mushrooms are soft. Pour all the mushrooms and the liquid into an oven-safe container and keep the bowl in the oven while cooking the risotto.
Heat up another 1 Tbsp of oil in the pan. Throw in all the shrimps in the pan first. If the shrimps are already cooked like the lobster meat, you can throw them in together. Cook for about 3 min until the shrimps start to look opaque and the redness is more prominent. Add the lobster meat. Cook together for about 1 more minute and stir constantly to mix well. Pour in a 2 Tbsp of cooking wine and cook for another minute. Pour in all the half & half and cook for another 3 min and stir constantly. Set all the shrimps, lobster meat, and the liquid aside in the oven like the mushrooms for later use.
Heat up the rest of the oil in a skillet in medium heat. Add garlic, onion and shallot to the skillet and cook for about 1 min till when the onion and shallot start looking translucent. Add the rice and stir to coat every grain with the oil. When all the rice has taken on a golden coat, pour in the rest of the cooking wine and stir until all the wine is absorbed. Add a ladle of chicken broth and stir until all the broth is absorbed. Add chicken broth ladle after ladle once the liquid is mostly or all absorbed. Add a couple ladles of the lobster broth (about 1 cup, definitely no more than 1.5 cups) to the skillet and mix well. Add butter and stir until it all melts. This whole process takes about 20-25 min.
Turn the heat down a bit to medium-low or low heat. Add the bowl of mushrooms and the bowl of shrimp/lobster meat/half & half mixture back into the rice and stir well. When the whole bowl reaches a creamy consistency, add parsley and chives and stir to mix well. Then you can dish the risotto out and serve!
I really love the texture and the savory flavor of risotto, especially combing the umami of seafood and the earthy-ness of mushrooms. Oh my! That was such a satisfying meal! Thanks for checking in! 😛