Serves: 2 (main) or 4 (starter)
Ingredients:
• 1 small lobster, cooked, tail and claw meat removed (or ~150g cooked lobster meat)
• 1 cup (200g) carnaroli or arborio rice
• 1 small shallot, finely chopped
• ½ cup dry white wine
• 1 liter (4 cups) shellfish stock (or vegetable stock), kept warm
• Zest of ½ a lemon
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 40g (⅓ cup) Parmigiano Reggiano, grated
• Fresh parsley, finely chopped
• Salt & white pepper
Instructions:
1. Sauté aromatics: In a saucepan, heat olive oil. Sauté shallot until translucent.
2. Toast rice: Add rice, stir 1–2 minutes, then deglaze with wine. Stir until absorbed.
3. Cook risotto: Add hot stock one ladle at a time, stirring frequently.
4. Add lobster: In the final 5 minutes, fold in chopped lobster meat and lemon zest.
5. Finish: When rice is al dente and creamy, remove from heat. Stir in butter, cheese, herbs. Season to taste.
6. Serve: Plate and garnish with a small claw or tail slice and extra lemon zest.
