Atlantic Lobster Risotto

I never tire of Lobster and this Atlantic Lobster Risotto recipe is a great way to use up any leftovers from your lobster feast.

Risotto has become a dish I have grown found of making lately because of its versatility. You can flavour this dish however you like using numerous ingredient variations. From earthy flavours such as truffle mushrooms, to light citrus flavours using lemon, the blend of cheese, shallots, and your choice of protein makes this dish an easy win. It is also the main ingredient for Arancini which I love to make as well.

For my Atlantic Lobster Risotto variation I have chosen to use fish stock, white wine, lemon, shallots, and fresh Atlantic Lobster. I am from PEI and cannot bring myself to stray away from Maritime Shellfish. Caught off the coast of Nova Scotia and PEI these lobsters are dependably meaty. With wonderful butter texture and delightfully light chew, Risotto loves to be paired with this shellfish.

Where can you get these lovely crustaceans in Alberta?

For years I have had my supplier from PEI ship my lobsters to me fresh off the boat. The Water Prince Corner Shop has been my faithful provider of New Years Eve Lobster for 20 years and Shane or Cody will gladly ship it to you as well.

That being said, we have a local supplier in St. Albert now and I love supporting our local small businesses here. This team is incredible and not new to the market. They have been supplying the restaurants locally for years; however, they have recently opened a store front so you can grab fresh oysters, lobsters, crab, and so much more yourself! The store is beautiful and the seafood is fresh and delicious. Effing Seafood is the name of this lovely place and Rob will take great care of you. He knows his stuff and you can find him on 44 Riel Drive.

The secret to a great risotto lies in the time it takes to make it and the heat you use. Warming your stock to just below a boil temp is key, as is taking your time to add the stock scoop by scoop, being sure to have each addition fully absorbed before adding another.

Many home cooks, including myself, have made the error of making the risotto too thick. You don’t want it soupy however you do want it to move a little. It should be thick and creamy, but not pasty.

Add your herbs just before serving, garnish with extra lobster and micro greens. Ideally using micro basil or parsley. Then serve this Atlantic Lobster Risotto with a beautiful Orvieto Classico.

Atlantic Lobster Risotto

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Serves: 4 Prep Time: 1 Hour Cooking Time: 30 minutes

Ingredients

• 2. 5 cups of fish stock
  4. 2 tbsp of olive oil
  6. 3 tbsp of butter
  8. 2 cups of Arborio Rice
  10. 1/3 cup of white wine
  12. 1/2 cup freshly grated parmesan cheese
  14. 2 teaspoons of finely diced garlic
  16. 2 shallots minced
  18. 1 cup of chopped lobster meat from 2 x 1.5lb cooked lobsters (reserve the claws)
  20. kosher salt
  22. fresh cracked pepper
  24. lemon zest
  26. fresh parsley
  28. fresh thyme
  30. Maldon Salt

Instructions

1. Bring the fish stock to a steady simmer on the stove and cover keeping the simmer going.
2. In a large dutch oven or heavy bottomed pot, add the olive oil and butter and stir until melted.
3. Add the minced shallot to the oil and butter and sauté until the shallot is translucent.
4. Add the rice and stir to coat with the oil and butter.
5. Add a sprinkle of kosher salt and stir.
6. Add the white wine and stir until wine is absorbed.
7. Add the fish stock slowly using a ladle. One scoop at a time making sure the stock has been fully absorbed before adding another ladle.
8. Once the fish stock has been fully incorporated and the rice is now chewy but not mushy, add the parmesan, a bit more salt to taste, the lobster and the lemon rind. Stir to combine. If the dish is too thick, add a bit more wine or water to the mix to loosen it up.
9. Add the Thyme and parsley. Stir and dish into shallow bowls.
10. Garnish with micro greens, a grind of pepper, a dash of Maldon salt, a chuck of lobster such as the claw, and a hint of fresh parmesan cheese. Drizzle with a hint of olive oil and serve.