by Food Blogga
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Food Blogga's Notes:
Expand1 1 1/4 pound live lobster Ask a question about this ingredient
2 teaspoons olive oil Ask a question about this ingredient
2 teaspoons butter Ask a question about this ingredient
1 large shallot, finely diced Ask a question about this ingredient
3/4 cups Arborio rice Ask a question about this ingredient
4 cups low-sodium vegetable broth, or as much as needed Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
1 (14-oz) can diced tomatoes with juices, preferably San Marzano tomatoes Ask a question about this ingredient
2-3 tablespoons finely chopped fresh flat-leaf Italian parsley Ask a question about this ingredient
1 tablespoon butter for finishing Ask a question about this ingredient
salt, to taste Ask a question about this ingredient
2-3 teaspoons extra virgin olive oil, for drizzling Ask a question about this ingredient
Heat broth in a medium saucepan over medium-high heat. Once it's hot, lower to a simmer.
Ask a question about this stepBring a large pot (big enough to submerge the lobster completely) of salted water to a boil. To kill the lobster, hold a butcher knife over its head, about an inch behind its eyes; puncture and slice forward in one motion. Plunge the lobster head first into the boiling water for 7-8 minutes. The shell should be bright red, though the meat will finish cooking in the risotto. Remove the lobster from the pot, rinse, and allow to cool.
Ask a question about this stepTo remove the meat, twist off the claws; crack them open with nut crackers, and extract the meat. Bend the lobster's body back from the tail until it cracks; remove it. Then push the tail meat out. Crack the lobster body open and break off the legs; use a skewer to push the meat out of the legs.
Ask a question about this stepFor the risotto, saute the shallots in olive oil and butter. Add the Arborio rice; toast for 1 minute. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Most cookbooks will tell to stir continuously; I don’t, and you don't have to either. You can stir occasionally; just make sure the risotto absorbs the liquid before adding more. It will become tender and creamy as it cooks. Season will some salt about halfway through so it blends well, and add the white wine. Add the tomatoes with their juices. 4 cups of broth works for this recipe, but use more or less as desired. I prefer a soupier risotto for this recipe since it makes the lobster that much more tender. Add the lobster meat to the risotto, and cook 4-5 minutes.
Ask a question about this stepIt takes about 20 minutes total for the risotto to become completely cooked. Taste it -- it should be wonderfully creamy and thick. It’s best al dente, which means it should still retain some firmness when you chew it. Season with salt and pepper. Remove risotto from heat, and add 1 tablespoon butter for added creaminess. Add fresh parsley, and stir well.
Ask a question about this stepPlate your risotto. Top it with a sprinkling of fresh parsley and a drizzle of extra virgin olive oil and serve immediately.
Ask a question about this stepI started doing it this way after reading a good article about how it's a humane way to kill a lobster. It really is fast and easy.
Now *that's* how you do risotto. Gorgeous.
Oh, thanks!
I hear you! Thanks!
Stephanie is the Head Recipe Tester of Food52.
This looks fantastic! I'll admit I was always a bit squeamish in school about killing the lobster, but the technique you describe was taught to us as being the quickest and best.