Serves 2 as an entrée
1/2 lb 227 g Clearwater Lobster Claw and Knuckle Meat
1/2 cup 125 g Butter, Unsalted
1 whole 45 g Shallot, Minced
1 cup 227 g Arborio Rice
1 cup 250 g Dry white wine
1 cup 250 g Fish Stock, alternatively Chicken Stock or Water
2 cups 500 g Water
1 tbsp 15 g Parmesan, Grated
1 tbsp 15 g Lemon Juice
To taste Lemon Zest
1/2 cup 125 g Heavy Cream (35%)
3 tbsp 45 g Asparagus, Diced
1 tbsp 15 g Butter, Unsalted
To taste Salt
To taste Black Pepper, Ground
1/8 whole Lemon Wedge
To taste Lobster Oil
Defrost Lobster Claw and Knuckle Meat pack in the refrigerator overnight or a minimum of 8 hours until there are no ice crystals on the exterior of the product. Next drain the lobster, dice into 1” pieces and set aside for later use in the refrigerator.
In a saucepan on medium heat, sauté shallots with 1 tablespoon of butter until translucent. Add in Arborio rice and another 2 tablespoons of butter. Toast the rice in butter for 30 seconds or until fragrant. Add in the dry white wine and cook while stirring until the pot becomes dry again. Slowly add in 1 cup of fish stock while stirring and cook until the rice has absorbed all the liquid. Add in 2 more cups of fish stock and repeat the same procedure. When all the liquid has been absorbed, slowly add cream while gently stirring. When the cream has heated up to a simmer, add in lobster meat and gently stir to fully cook and allow the rice to absorb all the liquid. Cook for 4 to 5 minutes or until the rice is cooked to desired consistency. Finish with the zest of lemon, lemon juice, grated parmesan, remaining butter and adjust seasoning.
In a small saucepan on medium high heat, sauté diced asparagus with butter and season well.
Using a ring mold in a bowl, scoop lobster risotto in to form a disk of risotto, ensuring that a generous amount of lobster pieces is visible. Top the risotto with sautéed asparagus, then garnish with snipped chives, lemon wedge and a drizzle of lobster oil.
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