Friday, August 7, 2009

Chef Chuck's Lobster Risotto

Risotto Aragosta


Lobster risotto is creamy and full of flavors including the flavors from the sea, the succlent lobster, makes this rice dish a perfect meal. Cooking risotto slow and easy is an enjoyable way to relax and then we get to savor every fork full.


Lobster Risotto
2 lobster tails, cooked
2 cups arborio rice
3 shallots, diced
3 tablespoons olive oil
4 cups lobster water
2 tablespoons butter
2 tablespoons fresh parsley, chopped
salt and pepper to taste


Cook lobsters in 4 cups of well salted boiling water for 3 minutes, remove and place in a bowl with ice water, set aside, save water. In a large frying pan heat olive oil and saute onions for about 3 minutes. Add rice and coat with oil, toast for 2 minutes. Slowly add about a 1/2 cup of lobster water at a time, stirring often, when liquid is absorbed add more broth. Continue adding broth till all 4 cups are used this takes about 20 minutes. Remove lobster from shell and cut in small chunks. Add lobster back in rice dish along with the butter, parsley, salt, and pepper, and cook on low for 2 or 3 more minutes. Drizzle olive oil over risotto and serve.

8 comments:

  1. Now that is one luxurious dish. Any leftovers?

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  2. Hi Ciao Chow Linda, Yes I do, and you are always welcome!! Thank You :)

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  3. oh that sounds so good. nicely done.

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  4. What time is dinner? That looks marvelous Chuck, yum!

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  5. I was just reading about lobsters and certain... um killing/cooking methods. haha
    This looks great!

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  6. Hello Dawn, Thank you for you comment! :)

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  7. Yes YankeeSoaper, Dinner At 8:00 !! Thank You :)

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  8. Hi Ash, I must have read the same article. I buy my lobster in fresh tail form! Yumm :)

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