Lobster Risotto with Saffron
Lobster Risotto with Saffron
Ingredients
For the Lobster
- 2 lobster tails, about 6-8 ounces each
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped, for garnish
For the Saffron Broth
- 6 cups seafood broth, warmed
- 1/2 teaspoon saffron threads, lightly crushed
For the Risotto
- 2 tablespoons olive oil
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup unsalted butter, cold, cut into cubes
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Prepare the lobster: Bring a medium pot of water to a rolling boil. Carefully add the lobster tails and blanch for 1-2 minutes until they turn bright red. Immediately transfer them to an ice bath to stop the cooking. Once cool, carefully remove the meat from the shells and cut it into 1-inch pieces. Set aside.
⏱️ 10 min
- 2
Infuse the saffron broth: In a small saucepan, gently warm the seafood broth over medium-low heat. Add the lightly crushed saffron threads and let them steep in the warm broth while you prepare the risotto. Keep the broth warm, but not boiling, throughout the cooking process.
⏱️ 5 min
- 3
Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to brown it.
⏱️ 7 min
- 4
Toast the rice: Add the Arborio rice to the pot with the shallots and garlic. Stir constantly for 2-3 minutes until the edges of the grains become translucent and they smell slightly nutty. This step is crucial for the rice to absorb liquid evenly.
⏱️ 3 min
- 5
Deglaze with wine: Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2-3 minutes. Scrape any browned bits from the bottom of the pot to incorporate all the flavor.
⏱️ 3 min
- 6
Add broth gradually: Begin adding the warm saffron-infused seafood broth, 1 ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each ladleful is almost completely absorbed by the rice before adding the next. Continue this process for 18-22 minutes, or until the rice is creamy and al dente (tender but still firm to the bite). You may not need all the broth, or you might need a little more, depending on the rice.
⏱️ 22 min
- 7
Cook the lobster: While the risotto is cooking, in a separate small skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add the prepared lobster pieces and cook for 2-3 minutes, just until heated through and lightly golden. Stir in the minced garlic for the lobster during the last minute. Be careful not to overcook the lobster, as it will become tough.
⏱️ 5 min
- 8
Finish the risotto (Mantecaura): Once the risotto is al dente, remove it from the heat. Stir in the cold cubed unsalted butter and the freshly grated Parmesan cheese. Stir vigorously for 1-2 minutes until the butter and cheese are fully incorporated, creating a creamy, emulsified texture. This technique is called 'mantecaura'.
⏱️ 3 min
- 9
Combine and season: Gently fold in the cooked lobster meat. Season the risotto with kosher salt and freshly ground black pepper to taste. Adjust seasoning as needed.
⏱️ 2 min
- 10
Serve immediately: Ladle the Lobster Risotto into warm bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lobster Risotto with Saffron
Ingredients
For the Lobster
- 2 lobster tails, about 6-8 ounces each
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped, for garnish
For the Saffron Broth
- 6 cups seafood broth, warmed
- 1/2 teaspoon saffron threads, lightly crushed
For the Risotto
- 2 tablespoons olive oil
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/4 cup unsalted butter, cold, cut into cubes
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Prepare the lobster: Bring a medium pot of water to a rolling boil. Carefully add the lobster tails and blanch for 1-2 minutes until they turn bright red. Immediately transfer them to an ice bath to stop the cooking. Once cool, carefully remove the meat from the shells and cut it into 1-inch pieces. Set aside.
⏱️ 10 min - 2
Infuse the saffron broth: In a small saucepan, gently warm the seafood broth over medium-low heat. Add the lightly crushed saffron threads and let them steep in the warm broth while you prepare the risotto. Keep the broth warm, but not boiling, throughout the cooking process.
⏱️ 5 min - 3
Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to brown it.
⏱️ 7 min - 4
Toast the rice: Add the Arborio rice to the pot with the shallots and garlic. Stir constantly for 2-3 minutes until the edges of the grains become translucent and they smell slightly nutty. This step is crucial for the rice to absorb liquid evenly.
⏱️ 3 min - 5
Deglaze with wine: Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2-3 minutes. Scrape any browned bits from the bottom of the pot to incorporate all the flavor.
⏱️ 3 min - 6
Add broth gradually: Begin adding the warm saffron-infused seafood broth, 1 ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each ladleful is almost completely absorbed by the rice before adding the next. Continue this process for 18-22 minutes, or until the rice is creamy and al dente (tender but still firm to the bite). You may not need all the broth, or you might need a little more, depending on the rice.
⏱️ 22 min - 7
Cook the lobster: While the risotto is cooking, in a separate small skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Add the prepared lobster pieces and cook for 2-3 minutes, just until heated through and lightly golden. Stir in the minced garlic for the lobster during the last minute. Be careful not to overcook the lobster, as it will become tough.
⏱️ 5 min - 8
Finish the risotto (Mantecaura): Once the risotto is al dente, remove it from the heat. Stir in the cold cubed unsalted butter and the freshly grated Parmesan cheese. Stir vigorously for 1-2 minutes until the butter and cheese are fully incorporated, creating a creamy, emulsified texture. This technique is called 'mantecaura'.
⏱️ 3 min - 9
Combine and season: Gently fold in the cooked lobster meat. Season the risotto with kosher salt and freshly ground black pepper to taste. Adjust seasoning as needed.
⏱️ 2 min - 10
Serve immediately: Ladle the Lobster Risotto into warm bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired. Serve hot.
⏱️ 1 min