A rich and luxurious lobster risotto recipe makes an elegant dish for a special occasion. You could make your own stock from the lobster shells or use our fish stock which makes for a much quicker and simpler dish that doesn't affect the flavour. If you do want to make the lobster stock from scratch the full recipe can be found here.
- 200g lobster meat or 1 large cooked lobster
- 2 shallots, finely diced
- 500ml fish stock
- 200g risotto rice
- 2 tomatoes, diced
- 4 chives, cut into long batons
- 10 small tarragon leaves
- 1 tbsp of extra virgin olive oil
- 50g of butter
- Maldon sea salt
- cayenne pepper
If using a cooked lobster, remove the meat and chop into pieces, if using lobster meat, defrost and chop into pieces, refrigerate until needed.
Gently heat the olive oil and 25g of the butter in a heavy-based pan. Once hot, add the shallots and sweat until soft but not coloured.
Add the rice and fry lightly, stirring continuously until translucent. Season lightly with salt and cayenne pepper.
Add a ladleful of stock to the pan, stirring continuously until it has been completely absorbed by the rice. Repeat this process, one ladleful at a time, until all of the stock has been absorbed. Cook gently so the rice doesn't cook too quickly on the outside - this process should take 10-15 minutes
Taste the risotto to check the seasoning and the texture of the rice - it should be soft with a slight bite. If you have used all of your stock and the rice is still too hard, add a splash of boiling water to finish.
Once cooked to your liking, add the remaining butter, diced lobster meat and diced tomatoes. Stir well, place a lid on the pan and leave to stand for 2 minutes.
Divide the risotto into bowls and garnish with tarragon and chives.