Lobster Risotto

Ingredients

• •2 (about 300 g meat) cooked lobster tails, meat removed and chopped
• •1 cup Arborio rice
• •4 cups lobster or seafood stock
• •½ cup dry white wine
• •2 tbsp brandy or cognac
• •3 shallots, finely diced
• •2 garlic cloves, minced
• •4 tbsp unsalted butter
• •1 tbsp olive oil
• •⅓ cup Parmesan, freshly grated
• •2 tbsp heavy cream
• •2 tbsp fresh tarragon or flat-leaf parsley, chopped
• •1 tsp lemon zest
• •to taste kosher salt and white pepper

Directions

1. 1Warm stock in a saucepan over low heat; keep it at a gentle simmer throughout cooking.
2. 2Melt 1 tbsp butter with olive oil in a wide, heavy saucepan over medium heat; sauté shallots 3 minutes until soft, add garlic and cook 1 minute more.
3. 3Add rice and stir to coat in butter; toast 2 minutes until edges turn translucent.
4. 4Pour in brandy and stir until absorbed; add white wine and stir until absorbed.
5. 5Add warm stock one ladleful at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next — this takes about 20 minutes; rice should be al dente and mixture creamy.
6. 6Remove from heat; stir in remaining 3 tbsp cold butter, Parmesan, and cream until glossy — this is the mantecatura step that makes risotto luxurious.
7. 7Fold in lobster meat and lemon zest, season with salt and white pepper, and let sit covered 1 minute.
8. 8Spoon into warm bowls, top with fresh tarragon or parsley, and serve immediately.

💡 Frozen lobster tails (thawed overnight) are available at most Canadian grocery seafood counters and work perfectly here. For an easier swap, use large shrimp or king crab legs. Store-bought seafood stock is fine; stir in a teaspoon of tomato paste to deepen the colour and flavour.

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