Who doesn’t dream of lobster risotto? Originating in the northern regions of Italy and adapted by each region throughout the country, risotto requires the perfect blend of rice, stock, and cheese to achieve creamy perfection. Indulgent and decadent, this dish is easier to make than you might think. Prepare any time you want to treat yourself to something a little extra. And while we can’t promise the Italian Riviera or Amalfi Coast as your backdrop to this savory delight, we can promise this dish will delight our most discerning gourmands.
Ingredients:
Lobster:
2 lobsters (about 1.5 pounds each)
1 T. olive oil
1 clove garlic, minced
1 T. butter
Salt and pepper to taste
Risotto:
1½ cups Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
½ cups dry white wine
5 cups lobster or seafood stock, kept warm
½ cup grated Parmesan cheese
2 T. butter
2 T. olive oil
Salt and pepper to taste
¼ cup chopped fresh parsley
Lemon zest (optional)
Instructions:
Cook the Lobster. Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters and let them cool. Extract the meat from the claws and tails. Chop it into bite-sized pieces. Set aside.
Prepare the Risotto. In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, cooking until the onion is translucent (about 3-4 minutes). Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is well-coated with the oil and butter.
Cook the Risotto. Pour in the white wine, stirring constantly until the wine is fully absorbed. Begin adding the warm lobster stock one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and cooked through but still slightly al dente, about 18-20 minutes.
Finish the Risotto. Stir in the grated Parmesan cheese, 2 tablespoons of butter, and season with salt and pepper to taste. Gently fold in the chopped lobster meat. Cook for an additional 2-3 minutes until the lobster is heated through.
Serve. Spoon the risotto into bowls. Garnish with chopped fresh parsley and a sprinkle of lemon zest if desired.
Serves: 4
A Culinary Q&A with Executive Chef Tomasz
Meet Chef Tomasz, responsible for developing and executing our 5-star cuisine on board. Discover more about how he captures the flavors of your destinations and how SeaDream Yacht Club serves up Dream Cuisine at every turn.
Are you ready to experience the secluded islands and playful yachting harbors of the Italian Riviera and Southern Italy? SeaDream provides you with an intimate view of these destinations unlike any other boutique travel line. Click here to check availability and reserve your next voyage.