Lobster Risotto
Creamy lobster risotto with Parmesan, lemon and shellfish stock gives an elegant seafood dinner with a luxurious feel. This recipe for lobster risotto is stirre…
Ingredienser
Instructions
Bring the shellfish stock to a boil and keep it warm.
Clean the lobster tails and season them with salt and pepper.
Quickly fry the lobster tails in a pan with a little butter over high heat for about 3 minutes on each side.
Remove the lobster tails from the pan and set them aside.
Finely chop the shallots.
Add more butter to the pan and cook the shallots until glossy.
Add risotto rice and cook lightly for about 1 minute.
Pour in white wine and let it reduce almost completely.
Add warm shellfish stock in several batches.
Stir regularly and let the liquid absorb into the rice between each addition.
Continue for about 20 minutes, until the rice is creamy and has a slight bite.
Cut the lobster tails into pieces.
Fold lobster, Parmesan and the remaining butter into the risotto.
Season with lemon juice, salt and pepper.
Nutrition per serving
Energi ca. 465 kcal
Protein 20.6 g
Fett 5.5 g
Karbohydrater 72.3 g
Fiber 1.6 g
Sukker 1.1 g
Salt 2.1 g
Tips & tricks
Keep the stock warm the whole time. Cold stock lowers the temperature of the risotto and can make the rice cook less evenly.
Did you know?
Lobster risotto gets much of its luxurious character from shellfish stock, which gives the rice deep seafood flavor as it cooks gradually. Risotto rice releases starch during stirring and creates a creamy texture without heavy thickening. The lobster is folded in near the end to preserve juiciness and delicate texture.
