Recipes

Lobster Risotto

:20 min

:2 hr 45 min

Serves 4

2 tbsp Longo’s Extra Virgin Olive Oil

1 shallot, finely diced

1 1/2 cups carnaroli or arborio rice

1/2 cup white wine

1/4 cup Longo’s Essentials Country Churned Unsalted Butter

1/2 cup freshly grated Parmigiano-Reggiano cheese

LOBSTER BROTH

2 cooked lobsters (about 1 to 1.5lb each)

1/2 tsp lemon zest

1/2 tsp chopped fresh Longo’s Thyme Pinch salt

2 tbsp Longo’s Extra Virgin Olive Oil

2 stalks celery, chopped

1 onion, coarsely chopped

1 carrot, coarsely chopped

3 fresh tomatoes, quartered

2 sprigs fresh Longo’s Thyme

1/4 cup brandy or white wine

12 cups water (approx.)

LOBSTER BROTH

•Remove lobster meat from tails and claws of lobsters and set aside. Keep all the lobster shells. Slice lobster meat thinly and combine with lemon, thyme and salt. Cover and refrigerate for 2 hours.
•Heat 2 tbsp oil over low heat in soup pot. Sauté all the lobster shells, celery, onion and carrot, stirring occasionally, for 15 minutes. Stir in tomatoes, thyme sprigs and brandy. Add enough water to cover. Bring to a simmer. Simmer gently, uncovered, for about 2 hours or until reduced by about half. Strain through a sieve and discard shells and vegetables. Keep broth warm; you should have close to 6 cups of broth.
•Heat 2 tbsp oil over medium-low heat and cook shallots for about 3 minutes or until softened. Add rice and stir to coat. Pour in wine and cook, stirring, until evaporated. Slowly add lobster broth, one ladleful at a time, cooking and stirring and adding more broth as it evaporates for about 18 minutes or until rice is al dente. Remove from heat and stir in butter and cheese.
•Serve in shallow bowls topped with sliced lobster.

Per serving: 760 servings