Butter Lobster Risotto Elegance (Print Version)

Tender lobster gently poached in butter joins creamy, cheesy Arborio rice with Parmesan and fragrant shallots.

# What You'll Need:

→ Seafood

01 - 2 fresh lobster tails (approx. 4-6 oz each)

→ Butter and Aromatics

02 - 1/2 cup unsalted butter, chilled and cut into chunks
03 - 2 garlic cloves, peeled
04 - 2 fresh thyme sprigs
05 - 3 tbsp unsalted butter (for browning)

→ Stock and Liquids

06 - 2 cups low sodium chicken stock, warmed
07 - 1 cup lobster or clam stock, warmed
08 - 1/4 cup dry white wine or cognac (optional)
09 - 1/4 cup water

→ Grains and Vegetables

10 - 1 cup Arborio rice
11 - 2 medium shallots, finely diced
12 - 1/2 tsp paprika
13 - 2 tbsp chopped spring onions or chives (for garnish)

→ Cheese and Seasoning

14 - 1/2 cup freshly grated Parmesan or Pecorino Romano
15 - Salt, to taste

# Steps to Follow:

01 - Steam lobster tails for 2 to 3 minutes to loosen the meat, then immerse immediately in ice water to stop cooking. Remove shells by cutting along the middle with kitchen shears and extract lobster meat carefully. Set aside.
02 - In a small saucepan, combine 1/4 cup water with garlic cloves and thyme sprigs. Simmer over medium heat, then reduce to low. Gradually add cold butter chunks, whisking slowly to emulsify without boiling. When the mixture is hot and smooth, submerge lobster meat and gently spoon butter over until lobster turns opaque and curls. Remove and cool, then chop into large pieces.
03 - Melt 3 tablespoons unsalted butter in a non-stick pan over medium heat, stirring constantly until milk solids turn golden brown and aroma is nutty. Remove from heat and mix in a few tablespoons of the lobster poaching butter. Keep warm for finishing.
04 - Add lobster shells with garlic cloves and paprika into warm chicken stock in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes to extract flavor. Keep stock warm while cooking risotto, or substitute with pre-made lobster or clam stock mixed with chicken stock.
05 - Heat lobster poaching butter or olive oil in a skillet over medium heat. Sauté diced shallots with a pinch of salt until soft and translucent, optionally adding poached garlic for depth. Add Arborio rice and toast for 2 to 3 minutes, stirring constantly. Pour in 1/4 cup warm stock and 1/4 cup white wine or cognac. Stir until absorbed. Gradually add stock in 1/2 cup increments, stirring frequently, allowing absorption before adding more. Continue for approximately 20 minutes until rice is tender but firm to bite.
06 - Stir in remaining lobster poaching butter or unsalted butter and freshly grated Parmesan or Pecorino Romano. Adjust seasoning with salt as needed. If serving immediately, gently fold in lobster chunks and warm through. For later serving, reheat gently with a splash of stock or water and add lobster at the last moment to avoid overcooking.
07 - Spoon risotto onto plates, drizzle with warm brown butter, and sprinkle with chopped spring onions or chives for freshness and color. Serve immediately.

# Additional Notes:

01 - Use lobster shells to create a deeply flavorful stock, maximizing taste and minimizing waste.
02 - Maintain gentle heat when emulsifying butter to prevent separation and ensure smooth poaching.
03 - Stir frequently during risotto cooking to develop creamy texture and prevent sticking.
04 - Add a splash of stock or water when reheating to preserve moisture and creaminess.

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