1 cup uncooked Arborio rice or other medium-grain rice
3/4 cup frozen green peas, thawed
How to Make It
Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.
Sustainable Choice: The American lobster population is well managed in Canada and the U.S.
This was absolutely delicious and very easy to make. This will be a recipe I will use for a special occasion and also for just the two of us. My husband absolutely loved it! Made it exactly as written.
I love lobster and I love risotto. This is an easy recipe for a great dish, as a stand alone or as part of a seafood dinner. I used a freshly steamed Maine lobster instead of just tails, and sauteed shallots in the prep for the risotto. I garnished with fresh parsley even though the peas provide color and taste. Will definitely make this again, and have passed the recipe on to others.
Terrific. I just made this for me and my husband for Valentine's Day dinner; it was simple and delicious. Too expensive for an ordinary weeknight, but easy enough to keep cooking for a special occasion relaxing rather than a stressful ordeal.
This was the best tasting risotto I've made to date. Simmering the lobster shells really added a nice flavor. I added shallots, garlic, a splash of white wine, and a little parmesan reggiano at the end.