Lobster Risotto

I didn’t know how I wanted to cook my last lobster tail so I settled for risotto. Seafood risotto is always fun to make… Chardonnayyyy…

I put too much paprika this time, by accident. Instead of a quarter tablespoon, it was a full tablespoon. That’s why the rice is so red.

[100% organic & wild]

  • 2 cups chicken broth
  • One 8 oz. bottle clam juice
  • 2 TBS unsalted butter
  • 6 garlic cloves, minced
  • 2 large shallots, minced
  • ⅔ cup Arborio rice
  • ½ cup dry white wine
  • 1 lobster tail, removed from shell and chopped into bite sized chunks
  • ¼ TBS paprika
  • ¼ cup heavy cream
  • EVOO

In a pot, boil the chicken broth and the clam juice together then turn off heat. In large sauce pan, add ¼ cup EVOO over medium-heat. When oil is hot, add in half of the shallots and half the garlic. Cook until translucent. Add in the Arborio rice and stir until every grain is coated well with the oil.

When rice has just begun to turn a nice golden color, reduce heat to low and add the white wine. Stir well. Season with salt and add the paprika. Add in ½ cup of stock every time when the liquid levels are low. Stir constantly with a wooden spoon. Risotto will take approximately 25-30 minutes to cook.

When there is about 10 minutes remaining on the risotto, it is time to create the sauce. While you are cooking the sauce, remember to stir the risotto. In a sauté pan, add a few turns of olive oil and butter over medium heat. When melted, add remaining shallots and garlic and sauté until translucent. Add in your lobster chunks and allow to cook for a few minutes. When lobster is cooked through, add in your heavy whipping cream and mix well. Pour the lobster sauce over the risotto.

*Adapted from Bell’ Alimento.

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