Risotto is an elegant, buttery dish made of rice, cheese, and delicate spices. This lobster risotto recipe from Multo™ by CookingPal® adds chunks of fresh lobster to upgrade the flavor and appearance of traditional risotto. Let Multo™ steam the lobster tails using the included steamer and cook the risotto in just one pot, and with little hassle you will have this luxurious dish made and ready to serve.
Making this special-occasion risotto with CookingPal means you don't have to stand over the stove stirring for half an hour.
32 OZ / 945 ML water
3 EA fresh or thawed frozen lobster tails
2.5 OZ / 75 G Parmesan cheese
3 EA garlic cloves
3 TBSP extra-virgin olive oil
5 TBSP unsalted butter
7 OZ / 200 G canned diced tomatoes
12.25 OZ / 350 G risotto rice
28 OZ / 800 ML seafood broth or shellfish stock
2 TBSP fine chopped fresh tarrgon
0.25 TSP ground cayenne pepper
1.5 TSP fine sea salt
0.25 TSP black pepper
4 EA chopped chives, for garnish
optional: 2 TBSP brandy
Add water to mixing bowl and heat for 7 minutes on steam setting.
Place lobster tails into deep steaming tray. Attach steamer to mixing bowl. Steam for 8 minutes.
Remove steamer and let lobster cool slightly. Remove lobster meat from shells (see Tip). Cut lobster meat into 3/4-inch (2cm) pieces, place in a medium bowl, and refrigerate. Wipe the mixing bowl dry.
Cut Parmesan into 3/4-inch (2cm) pieces and add to mixing bowl. Grate for 10 seconds / speed 10. Transfer to a small bowl and set aside.
Halve and peel shallots. Peel garlic. Add shallots, garlic, oil, and 1.5 tablespoons (25g) butter to mixing bowl. Chop for 5 seconds / speed 8. Use spatula to scrape down the sides of the bowl.
Remove the measuring cup and sauté for 4 minutes / 250°F|120°C / speed 1.
Add tomatoes and rice to mixing bowl. Cook for 2 minutes / 212°F|100°C / speed 1. Use spatula to scrape the base of the bowl. to loosen rice.
Add brandy if using and cook for 2 minutes / 212°F|100°C / speed 1.
Add stock, tarragon, cayenne pepper, salt, and pepper. Cook for 20 minutes / 212°F|100°C / speed 1.
Add reserved lobster meat, remaining 3.5 tablespoons (50g) butter, and reserved Parmesan. Press the lobster down into the risotto with a spatula. Cook for 2 minutes / 212°F|100°C / speed 1.
Taste and adjust seasoning if desired, then let sit in mixing bowl for 2 minutes. Serve garnished with chives. Enjoy your meal!
- Use a pair of heavy-duty kitchen shears to cut down the length of the top of the lobster tail shells. The meat will pop right out. You can then use the shears to cut the shells into pieces.
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