She Strengthens

Elegant Lobster Risotto for Six

Are you looking for a healthier, yet indulgent alternative to the classic lobster roll recipe? Look no further! This exquisite lobster risotto recipe serves six people and is surprisingly easy to prepare.

The Perfect Broth

The key to this dish lies in the flavorful broth, which is made by using the lobster shells to create a rich, savory base. Steam the lobsters, then use the shells to make the broth, which will brighten up the color, texture, and taste of the risotto with the addition of chopped lobster meat.

Effortless Preparation

To begin, fill a large pot with 1 inch of water and add a steamer rack. Bring the water to a boil, then add the lobsters, headfirst, and cook until they’re bright red, about 14 minutes. Remove the lobsters and let them cool. Next, twist and separate the tail from the body, and reserve the head and torso.

Extracting the Meat

Starting with the tail, remove the small, wispy flippers and use a fork to pierce the exposed tail meat. Twist and pull the meat out of the shell in one piece, then rinse and set it aside. Repeat with the claws and legs, reserving the shells.

Chopping the Meat

Check the meat for any cartilage or shell and discard it. Chop the meat into 1/2-inch pieces and refrigerate until needed. You should have about 2 cups of meat.

Making the Broth

Rinse the reserved lobster shells, including the heads, and place them back in the large pot. Add 2 1/2 quarts of water, peppercorns, bay leaf, and leek, and bring to a boil. Reduce the heat and simmer for 1 hour, then discard the large shells and strain the broth through a fine-mesh strainer. Set the strained broth over low heat and keep it at a bare simmer.

Cooking the Risotto

In a large wide pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion and cook until translucent, about 5 minutes. Add the rice and cook until the kernels start to crackle, about 1-2 minutes. Stir in the wine and let simmer until all the liquid has been absorbed, about 2-4 minutes.

Adding the Broth

Pour a ladleful of the simmering lobster broth over the rice and let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20-30 minutes.

Finishing Touches

When the rice is done, remove from heat and stir in the reserved lobster meat, Parmesan, chives, lemon zest, and lemon juice. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.

Yield: 6 servings
Difficulty: Easy
Total Time: 1 hour 45 minutes