Lobster Risotto

Makes 4 small portions

Ingredients:

4 (5oz) lobster tails

2 cups Arborio rice

1 small yellow onion, diced

6 garlic cloves, minced

4 cups of seafood stock, plus 4 cups water

Zest and juice of 1 lemon

3 TBSP mascarpone cheese

1 cup fresh Parmesan cheese, shredded or grated

2 TBSP olive oil

Garlic powder

Old bay

Salt and pepper

Parsley for garnish

Directions:

1. With a sharp knife, cut the lobster tails in half. Carefully pull the meat out so you have two complete strips of lobster from each tail. Rinse if needed. 
2. Place the lobster shells, 4 cups of seafood stock and 4 cups of water with about 1 TBSP old bay in a pot. Heat over medium heat while you prep the rest of the Ingredients. 
3. Skewer two pieces of lobster meat per skewer so you have 4 skewers. Season with salt, pepper and old bay. Set aside. 
4. Heat a large Dutch oven over medium heat. Add 2 TBSP olive oil and onion. Season with salt, pepper, garlic powder, old bay. Sauté onion until translucent - about 6-7 minutes. 
   
   
5. Add the garlic and stir, cooking for 2 minutes. 
6. Add the rice and toast for about 2 minutes. Make sure the onion, garlic and oil coat the rice. 
7. Use a wooden spoon to stir. Start adding 1 ladle of hot stock at a time to the risotto pot. Keep your heat on medium. As soon as one ladle is absorbed, add another. Keep stirring
8. When your risotto is close - around 20 minutes, heat up a grill pan with butter. After about 25 minutes and all the stock, taste for tenderness in the rice. 
9. Grill the lobster about 4 minutes per side or until white and opaque. Brush with butter from pan. 
10. Back to the risotto - finish by stirring in mascarpone, then Parmesan and then lemon zest and juice. If it’s too thick add a little stock (if you have any left) or water. Taste for seasoning. 
11. Place two ladles of risotto on the bottom of the bowl. Top with two pieces of lobster (removed from skewer) and garnish with more Parmesan and parsley.

Wine pairing: 

Cakebread

2024 Chardonnay

Los Carneros, CA