I simply could not wait to blog about this dish. Simple Lobster Risotto from Cooking Light–that sure has a nice ring to it. I don’t make risotto often but when I do I like to go all out and treat myself. This magical dish combines tender chunks of lobster, creamy risotto infused with lobster juice, and sweet green peas. Now it doesn’t get much better than that.
To make this mouth-watering dish all you’ll need is: 4 cups of fat-free, lower-sodium chicken broth, 3 (5oz.) American lobster tails (I used two small whole lobsters), 3 tbsp. butter, divided; 1 c. uncooked Arborio rice; and 3/4 cup frozen green peas, thawed. I love 5 ingredient recipes–just another perk of this recipe!
How to make this bowl of goodness: Bring the broth and 1 1/2 c. water to a boil in a saucepan. Then, add the lobster; cover and cook for 4 minutes. Remove the lobster from the pan and let cool for 5 minutes. Once cooled, remove the meat from the lobster tails, reserve the shells, and chop up the tender lobster meat. Next, place the shells in a plastic bag and coarsely crush them using a meat mallet. Once thoroughly crushed, add the shells back to the broth mixture. Reduce heat to medium-low; cover and cook for 20 minutes. After that, strain the shell mixture through a sieve over a bowl, reserving the broth and discarding the shells. Then, return the broth mixture to the saucepan. (Okay I have to admit I was in a time-crunch and didn’t have time to crush and cook the shells so I just cleaned the meat from each lobster over a bowl and collected the juices that way–it’s cheating slightly but works just as well!)
For the risotto: heat 1 tbsp. butter in a medium saucepan over medium-high heat. Add the rice to the pan and cook for 2 minutes, stirring constantly. Stir in 1 c. of the broth mixture and cook for 5 minutes or until liquid is nearly absorbed. Don’t forget to stir constantly! Reserve 2 tbsp. of the broth mixture and add the remaining broth, 1/2 c. at a time, into the rice. Stir constantly until each portion is absorbed before adding the next (should take about 22 in.). Finally, remove from heat, stir in the lobster, the remaining 2 tbsp. broth, 2 tbsp. butter and the peas. Voila! There you have it–simple, delicious lobster risotto. YUM.
It was hard to savor this dish–I wanted to shovel it into my mouth–it took a tremendous amount of control not to do so. You will find yourself saying ‘More Please,’ or singing ‘I Just Can’t Get Enough.’ Anyways, test this recipe out and let me know what you think–I always love feedback! But until next time, keep eating!