Having easy access to lobster most of the year, I have become the Bubba (think Forrest Gump) of lobster. It’s good just about any way you fix it, but one of my favorite recipes is lobster risotto. Don’t fool yourself into thinking it’s difficult because it’s not, and it’s a dish that will have your dinner companions asking for more.
1 t. olive or vegetable oil
4 T. unsalted butter
2 shallots, finely chopped
1 1/2 c. arborio rice
1/2 t. cayenne pepper
1/3 c. dry white vermouth (white wine will work, too)
6-6 1/2 c. chicken stock, heated
8 oz. cherry tomatoes, halved or quartered (can be omitted if
you aren’t crazy about tomatoes or don’t have them on hand)
2-3 T. cream (I use heavy but whipping is OK)
2 c. lobster meat cut into chunks
2 T. dill
Heat oil and half the butter in large pan over medium heat. Add shallots and cook til softened.
Add vermouth (or wine) and about 1 c. of broth. Stir til stock is absorbed. Continue the stock addition til all is gone. This takes about 20-25 minutes. I’ve found you don’t have to constantly stir, but keep an eye on the risotto so it doesn’t cook dry. It should have a creamy texture and be tender but firm to the bite.
Stir in tomatoes and cream and cook for about 2 minutes. Add the cooked lobster, remaining butter and dill and cook til lobster is heated through.
This is enough for about 4-6 servings, and you don’t need anything else but a green salad and yummy bread.
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