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Lobster Risotto
Course Main Dish
Cuisine Seafood
Servings
Ingredients
Course Main Dish
Cuisine Seafood
Servings
Ingredients
Instructions
  1. In a medium pot, heat the stock and keep warm.
  2. In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
  3. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan.
Recipe Notes

*Saute 6 lobster bodies in oil, move to pot, add 8 cups of water, a couple of bay leaves, and a few peppercorns.  You may also use a lobster base for stock or a store bought seafood stock.

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