Lobster has become the epitome of elegant & intimate dining, making it a perfect choice for a special occasion dinner like an anniversary or Valentine’s Day dinner. But that was not always the case. Prior to the mid-1800s, eating lobster was considered a mark of poverty in coastal New England towns. It was known as peasant food because lobsters were abundant on the shores and could be easily gathered. Indentured servants would specify in their employment agreements that they would not eat lobster more than twice a week. Lobster was also commonly served in prisons, much to the displeasure of the inmates. Lobster’s reputation turned around when railways began spreading across the US and transportation managers realized they could keep costs down and serve the abundant lobster to passengers who didn’t know of its lowly reputation. Those passengers judged lobster meat solely on its taste, which improved in the 1880s, when chefs discovered that lobster looked and tasted better if it was cooked live.
Risotto, a classic Italian rice dish dating back to the middle ages, is the perfect platform for a romantic, home cooked dinner this weekend. The addition of lobster makes this dish special occasion worthy.
Lobster Risotto
Lobster Risotto (adapted from saveur.com) Serves 2 as a Main Dish
Ingredients:
- 6 cups chicken stock
- 3 tablespoons olive oil
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 2 cups arborio rice
- ⅓ cup dry white wine
- ½ cup mascarpone
- 1 pound Maine lobster meat, cut into 1″ pieces
- ½ cup frozen peas
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup chopped baby spinach, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
Instructions:
Heat the chicken stock in a small saucepan over medium heat. Set it aside but keep it hot. Heat the oil in a 4-quart saucepan over medium-high heat. Add the shallots and garlic to the saucepan. Cook, stirring, until they are soft, about 3 minutes.
Saute the shallots & garlic.
Add the rice and cook until it is opaque, about 3–4 minutes.
Add the rice into the pot and allow it to cook for just a few minutes before adding in the wine.
Add the wine, cooking until it is absorbed, 1–2 minutes. Add the reserved stock ½ cup at a time, cooking and stirring until each addition of stock is absorbed before adding the next amount. Continue to cook and stir often, until all the liquid has all been used and the rice is tender, about 30 minutes.
Add the heated broth into the rice mixture, a 1/2 cup at a time.
Add the mascarpone and cook, stirring, until the liquid is creamy, about 3 minutes more.
The creaminess of this risotto comes from the mascarpone.
Remove the risotto from the heat and stir in the butter, lemon juice and zest, spinach, salt & pepper.
The spinach, lemon zest & butter go into the pot.
Finish the risotto off with the addition of the lobster meat & peas.
The lobster & peas are added last.
Serve immediately, garnished with some additional chopped spinach and lemon zest, if desired.
Looking forward to celebrating with the love of my life! ~Linda
Lobster Risotto (adapted from saveur.com) Serves 2 as a Main Dish
Ingredients:
- 6 cups chicken stock
- 3 tablespoons olive oil
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 2 cups arborio rice
- ⅓ cup dry white wine
- ½ cup mascarpone
- 1 pound Maine lobster meat, cut into 1″ pieces
- ½ cup frozen peas
- 3 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup chopped baby spinach, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
Instructions:
Heat the chicken stock in a small saucepan over medium heat. Set it aside but keep it hot. Heat the oil in a 4-quart saucepan over medium-high heat. Add the shallots and garlic to the saucepan. Cook, stirring, until they are soft, about 3 minutes. Add the rice and cook until it is opaque, about 3–4 minutes. Add the wine, cook until it is absorbed, 1–2 minutes. Add the reserved stock ½ cup at a time, cooking and stirring until each addition of stock is absorbed before adding the next amount. Continue to cook and stir often, until all the liquid has all been used and the rice is tender, about 30 minutes. Add the mascarpone and cook, stirring, until the liquid is creamy, about 3 minutes more. Remove the risotto from the heat and stir in the lobster meat, peas, butter, lemon juice and zest, spinach, salt & pepper. Garnish with some additional chopped spinach and lemon zest, if desired.