Pasta, Risotto and You

By Nancy Caivano


Risotto with Lobster

Serves 6



5 tbsp. butter
1 large lobster, steamed or boiled, meat removed
   and chopped into chunks (or use already cooked
   and chopped lobster meat)
1/4 cup brandy
4 tbsp. olive oil
1 onion, chopped
1 shallot, chopped
1 leek, washed well and thinly sliced
2 cups arborio rice
1/2 cup white wine
4 cups simmering chicken stock
1/4 cup chopped parsley


In large skillet melt butter over medium high heat. Add lobster pieces and sauté for 5 minutes, stirring constantly but gently as to not break up the lobster. Add brandy and flambé—being very careful. When flames cease, remove from heat and set aside.

Heat olive oil in a large saucepan, over medium-high heat. Add onion, shallot and leek, and sauté until translucent but no color. Add rice and sauté for 3 minutes more. Add wine, stirring constantly until entirely absorbed. Add stock, 1/2 cup at a time until absorbed, before adding next addition. After 4th addition of stock, begin tasting rice—rice should be al dente when done. You need to keep tasting rice because, depending on rice, you may or may not need all of the stock.

When last addition of stock is added, add lobster with contents of the skillet. Stir constantly until creamy and stock is absorbed. Remove from heat, add parsley, and season with salt and pepper. Serve immediately.


Pasta, Risotto and You


This page created December 1998

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