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 :)
That looks so good! I would have wanted to dive into it too!
ReplyDeleteYummy!! I am sure your lobster is WAY better on the East Coast then anything we can get here!
ReplyDeleteThat looks AMAZING!! I may try that one day this summer. Yum!
ReplyDeleteLooks delish! I want to make this for Valentine's Day. How must oil should I heat over medium heat in a large saucepan?
ReplyDelete@Toni thank you and I hope you make it an enjoy! I would say 1-2 TBLS of oil!
ReplyDeleteHow many servings is the original recipe?
ReplyDeleteI would say 6-10 servings depending on your portion sizes!
ReplyDeleteMade this last night. So delicious! Has anyone made it before and heated it up? Curious how it would taste
ReplyDeleteI don’t understand the first paragraph. You cook the lobster in the chicken broth? When does a lobster go in to the rice?
ReplyDeleteSo 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!
ReplyDeleteand this dish is even amazing re-heated- yes! :)
ReplyDeleteWhite or red wine ?
ReplyDeleteDefinitely WHITE wine :)
ReplyDelete