EASY LOBSTER RISOTTO

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Easy Lobster Risotto image

Something I made that was inspired by Mario Batali. It goes well as a side dish along with sauteed salmon.

Provided by SusieQ88

Time 1h5m

Yield 4

Number Of Ingredients 11

1 ½ medium onions
1 carrot, roughly chopped
1 bay leaf
1 pound live lobsters
½ cup extra-virgin olive oil
2 tablespoons tomato paste
1 ½ cups Arborio rice
1 cup dry white wine
salt and ground black pepper to taste
¼ cup finely chopped Italian parsley
2 tablespoons unsalted butter

Steps:

  • Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
  • Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.
  • Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
  • Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.
  • Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.

Nutrition Facts : Calories 775.7 calories, Carbohydrate 78.3 g, Cholesterol 79 mg, Fat 34.4 g, Fiber 2.5 g, Protein 25 g, SaturatedFat 7.7 g, Sodium 418.6 mg, Sugar 4.1 g

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