Lobster Risotto - Creamy risotto with lobster

Indulge in the epitome of summer elegance with this luxurious Summer Classic Lobster Risotto, a perfect dish for those long, warm evenings when you crave the comfort of the indoors paired with the flavours of the sea. Crafted by the innovative culinary vision of NOT ANOTHER COOKING SHOW, this recipe transforms humble ingredients into a stellar plate of creamy, ocean-kissed decadence using homemade lobster stock as the foundation. Let's embark on a gastronomic voyage to prepare an indulgent yet comforting risotto that's sure to impress.

Ingredients:

- 2 1 1/4 pound live lobsters

- Water, as needed to boil lobsters

- Salt, to season boiling water

- Ice, for an ice bath

- 1 1/2 cups Arborio rice

- 1 medium onion, finely chopped

- 2 cloves of garlic, minced

- 1/2 cup white wine

- 4 to 5 cups of homemade lobster stock (using lobster shells)

- 1 tablespoon olive oil

- 2 tablespoons unsalted butter

- 1/2 cup grated Parmigiano-Reggiano cheese

- Fresh herbs (e.g. parsley or chives), finely chopped for garnish

- Lemon wedges for serving

- Salt and pepper to taste

Instructions:

1. Begin by humanely killing the lobsters: Calm them by rubbing between their eyes, then swiftly insert a knife in between the eyes to the head before boiling.

2. Boil 12 cups of salted water in a large pot and prepare an ice bath. Once boiling, quickly add the lobsters and cover, reducing the heat to maintain a gentle boil. Cook for 8 minutes.

3. Remove the lobsters and immediately place them in the ice bath. Once cooled, proceed to shuck the meat from the claws, knuckles, and tails. Reserve all shells and lobster meat.

4. Squeeze the tail shell to extract the meat, split it in half, and remove any impurities. Crack the knuckle shells to extract the meat. Crack the claw shells and gently remove the intact lobster claw meat.

5. Clean the lobster shells, removing any tamale or innards, and chop them into smaller pieces for the stock.

6. In a pot, combine the cleaned lobster shells with the cooled lobster broth. Simmer gently to cultivate a rich lobster stock, making sure to start with cold water for the best extraction.

7. In a sauté pan, heat olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent.

8. Stir in the Arborio rice, ensuring each grain is coated in the oil and onions mixture. Toast for a minute or two.

9. Pour in white wine, cook, and stir until absorbed by the rice.

10. Begin ladling the hot lobster stock into the pan, one ladle at a time. Stir continuously and allow the liquid to be absorbed before adding more. This process should take about 18-20 minutes until the rice is al dente.

11. Once the rice is cooked, fold in the reserved lobster meat, butter, and Parmigiano-Reggiano cheese. Season with salt and pepper to taste.

12. Serve hot, garnished with fresh herbs and lemon wedges on the side.

Prep Time: 45 minutes (includes time to kill, boil, and shuck lobsters)

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Equipment: Large pot, sauté pan, knife, ice bath, and ladle

Servings: 4 to 6

Cooking Tips:

- Always keep the stock hot while adding to the risotto for even cooking.

- Stirring the risotto constantly ensures a creamy texture without sticking or burning.

- Reserve the largest claw meat pieces to garnish on top for an impressive presentation.

Attribution to the author and source:

Recipe by NOT ANOTHER COOKING SHOW - Visit their YouTube channel for more delicious recipes and culinary tips at https://www.youtube.com/@NOTANOTHERCOOKINGSHOW

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Lobster Risotto - Creamy risotto with lobster