This dish goes down as one of my favorite meals of all time. I thought I would share it with you today to perhaps inspire you for a lovely Valentine Dinner on Friday Night. We are going with something similar. Robby B is whipping us up a Lobster Pot Pie but the whole lobster topic reminded me that I needed to still share this recipe with you.
My friend Jeanine is an amazing cook- I would actually call her a chef. Everything she makes is not only delicious but also beautiful!
The first time she made this for us was when she hosted our wine club and I just wanted to dive into the bowl- ha!
I asked her for the recipe as I decided that is what my dish would be on Christmas Eve for our Feast of the Seven Fishes...it did not disappoint and I was so glad....my extended family actually wiped it out so I was thrilled!
Here is this little recipe...it is not complicated...like any other risotto dish, it is just time consuming...but oh so worth it...enjoy!
Ingredients:
6 cups chicken broth
1 yellow onion, diced
1 diced shallot
1 garlic clove,
minced
1-1/2 cups Arborio rice
1/2 cup white wine
2 cups loose, chopped lobster meat
3 Tbls Butter
1/2 to 1 cup heavy cream (depends on how rich you want
it)
1/2 cup shredded or grated Parmesan
Salt/pepper to taste
Chopped chives for garnish
Instructions:
Bring the chicken broth to a low simmer. Take a little of
broth (enough so lobster does not dry out) and heat lobster meat w/ it in a
saucepan.
Heat oil over medium heat in a lg. saucepan. Stir in
onion and shallot until tender. Stir in garlic. Add arborio and stir 1-2
minutes. Add wine, stirring for 1 minute. Stir broth, 1/2 cup at a time, into
rice mixture. Stir constantly until absorbed. Repeat with rest of broth, about
30 minutes. Stir in butter, cream and cheese. Add about 1-1/2 cup lobster meat
(reserve 1/2 cup for garnish). Add salt and pepper to taste, garnish with
remaining lobster and sprinkle w/ chives.
I doubled this recipe for Christmas Eve and Jeanine did as well when she was hosting but you don't have to for an intimate Valentine dinner :)
13 comments:
That looks so good! I would have wanted to dive into it too!
Yummy!! I am sure your lobster is WAY better on the East Coast then anything we can get here!
That looks AMAZING!! I may try that one day this summer. Yum!
Looks delish! I want to make this for Valentine's Day. How must oil should I heat over medium heat in a large saucepan?
@Toni thank you and I hope you make it an enjoy! I would say 1-2 TBLS of oil!
How many servings is the original recipe?
I would say 6-10 servings depending on your portion sizes!
Made this last night. So delicious! Has anyone made it before and heated it up? Curious how it would taste
I don’t understand the first paragraph. You cook the lobster in the chicken broth? When does a lobster go in to the rice?
So I should have clarified and said the lobster should already be cooked. When you toss the lobster meat in the broth it is just to warm it a bit but it should have already been steamed. You can do that yourself or even have them do it for you at the grocery store! Usually 2 1lb. lobsters works for us when we are not doubling this recipe. Hope that helps!
and this dish is even amazing re-heated- yes! :)
White or red wine ?
Definitely WHITE wine :)
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