Lobster Risotto for Two

Recipe makes 2 servings

Whatcha Need

For the lobster stock:

• 6 cups tap water
• ½ cup dry white wine
• ½ medium onion, cut into 1-inch chunks
• 2 teaspoons kosher salt
• 1 Tablespoon black peppercorns
• 1 bay leaf
• 2 lobster tails, shell-on, completely defrosted if frozen
  

  For the rice:

• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• ½ medium onion or shallot, finely chopped
• ½ teaspoon salt
• 1 cup arborio or other short-grained rice
• Meat from poached lobster tails, diced
• ⅓ cup grated Parmesan cheese, plus extra for serving
• 5 to 6 cups lobster stock
• Chopped chives for garnish

Whatcha Do

1. In a 2-quart stockpot or Dutch oven, bring the 6 cups of water and white wine to a simmer (not a boil). Add the onion, kosher salt, black peppercorns, bay leaf, and lobster tails.
2. Maintaining a constant simmer, cook the lobster for about 8 to10 minutes. Lower the heat to keep broth warm while processing the lobster tails.
3. Remove the tails from the water and allow them to cool for about 5 minutes. Using kitchen shears or a sharp chef’s knife, split each lobster tail and carefully pry the meat from the shell. Discard the shells and dice the meat. Set aside.
4. In a heavy saucepan, melt the butter with the olive oil over medium-high heat. Add the chopped onion or shallot and cook until soft and translucent, about 3 minutes. Stir in the salt and rice, cooking and stirring until all the grains are well-coated with the oil.
5. Add 1 cup of the warm lobster stock and simmer, stirring frequently. until the liquid is almost absorbed. Continue adding the stock 1 cup at a time, allowing each addition to be absorbed before adding the next. Cook, stirring often, until the rice is tender and the mixture is creamy, 20 to 25 minutes.
6. Stir in the reserved lobster meat and grated Parmesan. Season to taste with salt and pepper.
7. Serve immediately with chopped chives garnish and additional Parmesan if desired.