This lobster risotto is worthy of a fancy dine dining restaurant, it is absolutely phenomenal. Juicy, succulent pieces of tender lobster meat cooked to perfection, pair wonderfully with creamy, starchy, carb satisfying risotto that is made from scratch.
Risotto is a cooking technique where rice is cooked with vegetable, seafood, chicken or beef broth until it reaches creamy consistency. Risotto does have a reputation for being fussy—and that’s not totally untrue. The dish requires a little attention and stirring. But in the end you will be rewarded with delicious dish full of rich and exuberant flavors.
This lobster risotto recipe is a delicious concoction of rice, white wine, mascarpone cheese and homemade lobster stock with an addiction of beautiful plump lobster pieces. The secret to the complexity of seafood flavors in the risotto is to create homemade seafood stock. It is a perfect base together with aromatics like garlic and onions for building up the flavors in risotto, because in its essence risotto is rice cooked with broth.
The broth is made by boiling the whole lobster, that is then cleaned and the meat is saved for adding to the risotto and the shells are returned to the pot and boiled together with vegetables to create the most flavorful stock. Zest of the whole lemon really brightens the dish cutting through the richness of the mascarpone and parmesan cheeses. The key step to the creamy risotto is to vigorously stir it after adding butter and cheese to release the starches from the arborio rice.
This dish is a winner for a special occasion meal. Decadent and delicious, plentiful tasty and abundant in flavors it will impress even the most sophisticated palettes it is that incredible.
