Ask your fishmonger to steam the lobster for you. Lobster is certainly worth its price for this entrée, and since this recipe uses the shell to make a stock, none of it goes to waste. Shrimp (and their shells) makes a fine substitute.
1 (2-pound) lobster, cooked
3 cups water
2 cups chopped onion
2 celery stalks, chopped
2 (8-ounce) bottles clam juice
1 tablespoon butter
3/4 cup finely chopped onion
2 garlic cloves, minced
1 1/4 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon salt
1 cup fresh corn kernels
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/3 cup chopped green onions
1 tablespoon fresh lemon juice
How to Make It
To prepare stock, remove meat from cooked lobster tail and claws. Chop meat; chill. Place lobster shell in a large zip-top plastic bag. Coarsely crush shell using a meat mallet or rolling pin. Place crushed shell in a large saucepan; add 3 cups water, 2 cups onion, celery, and clam juice. Bring to a simmer over medium heat. Cover and cook 20 minutes. Strain shell mixture through a sieve over a bowl, reserving stock (about 3 cups); discard solids. Place stock in a large saucepan; keep warm over low heat.
To prepare risotto, melt butter in a medium sauté pan over medium heat. Add 3/4 cup onion and garlic; cook 3 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in reserved lobster meat and corn; cook 2 minutes or until heated. Remove from heat; stir in cheese, green onions, and lemon juice.
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I followed this recipe, making the broth with the lobster bodies, etc. I added some crushed red pepper at the beginning with the garlic, substituted shallot for the onion. I also used parmesan vs monteray jack cheese. Used less than was called for. It came out restaurant quality - AWESOME! A great dish to impress guests or anyone!
I made this tonight as we had been to Charleston, SC a few weeks ago and had Lobster Corn Risotto with one of our dinner dishes and it was TO DIE FOR. I made this but we had bought some lobster tails from Costco that I used for soup that was very good. I followed the rice recipe exactly using 3c of chicken broth instead of the lobster broth described . I just warmed the lobster bites in boiling water and used them instead of all the lobster directions. I am sure the way this recipe is described would have been better, but this was a lot easier. I also added fresh chopped parsley and a diced tomato on top and it was FANTASTIC! I have saved this recipe and will definitely do this again..
I followed all of the directions, but left subbed peas for corn. It wasn't hard but it was time consuming. I had the seafood guy steam and shell the lobster and this saved a TON of time and mess! I got about 3 cups of stock, but the risoto was still very tender at the end of it. So I ended up cooking it with another 1/2 cup chicken broth.
This is so amazing!!!!
I am curious to see how it would be with just using chicken broth rather than that base. But its really a great recipe! So rich and creamy and the lobster in it was perfect!
We had this as a side dish with a fish called "Turbot."