Creamy Lobster Risotto with Saffron & Tarragon

• Prep the stock & saffron: Steep 0.3 teaspoons saffron threads, steeped in 2 tbsp warm water in 2 tbsp of warm water for 10 minutes. Keep 5 cups warm lobster or seafood stock warm in a separate saucepan over low heat throughout the cooking process.
• Soften the shallots: In a wide, heavy-bottomed pan, heat 2 tablespoons olive oil and 1 tbsp of 3tablespoons unsalted butter over medium heat. Add 1 cups shallots, finely diced and cook until soft and translucent, about 5 minutes. Add 4 garlic cloves, minced and cook for 1 more minute.
• Toast the rice: Add 1.5 cups Arborio rice to the pan and stir to coat in the oil and butter. Toast for 2 minutes until the edges of the rice turn slightly translucent.
• Add the wine: Pour in 1 cups dry white wine and stir constantly until fully absorbed.
• Ladle in the stock: Add the saffron water to the pan. Then begin adding 5 cups warm lobster or seafood stock one ladle at a time, stirring frequently and waiting until each ladle is absorbed before adding the next. Continue until the rice is al dente — tender with a slight bite.
• Stir in cream & Parmesan: Reduce heat to low. Stir in 0.5 cups heavy cream and cook for 2 minutes until the risotto is silky and creamy. Add the remaining 3 tablespoons unsalted butter and 0.5 cups Parmesan, freshly grated and stir vigorously. Season with 1teaspoons kosher salt and 0.5 teaspoons black pepper.
• Add the lobster: Fold in 500 grams cooked lobster meat, roughly chopped and 2 tablespoons fresh tarragon, chopped gently. Cook for just 1–1m 30s until the lobster is warmed through. Finish with 1 lemon, juiced and zested juice and zest. Taste and adjust seasoning.
• Serve: Spoon into warm bowls immediately. Garnish with 2 tablespoons fresh chives, for garnishand an extra grating of Parmesan. Serve at once.

NOTES:

• Stock is everything: Use a good seafood or lobster stock, it's the backbone of this dish. If you have lobster shells, simmer them in water with onion, celery, and bay leaf for 30 minutes for a quick homemade stock.
• Keep the stock warm: Cold stock added to hot risotto slows cooking and makes it gluey. Keep it at a gentle simmer in a separate pot throughout.
• Stir often, not constantly: You want to stir frequently to release the starch, but you don't need to be glued to the pot. Every 30 seconds or so is plenty.
• Add lobster last:Lobster meat is already cooked, it only needs to be warmed through at the very end. Adding it too early will make it rubbery.
• The wave test: Perfect risotto should flow like a slow wave when you shake the pan, not stiff, not soupy. Err on the side of slightly loose, as it firms up quickly off the heat.

You can purchase our fresh, never frozen 8 oz Lobster Meat (Cooked) here - Lobster Meat

You can purchase our fresh, never frozen 1 lb Lobster Meat (Cooked) here - Lobster Meat

You can also purchase our in-house Lobster Bisque here - Lobster Bisque