Risotto with lobster, saffron, cherry tomatoes and zucchini

Votes: 1

How to Make - Lobster Risotto with Saffron, Cherry Tomatoes, and Zucchini

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Lobster risotto sounds like a fancy restaurant dish, but it's actually easy to make at home. Cherry tomatoes are the perfect way to add a fresh twist to risotto: their acidity helps highlight the richness of the lobster and the buttery risotto. Be sure to serve it with a handful of Parmesan cheese, chopped parsley, and a squeeze of lemon juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken broth

1 lemon, cut in half
1 head of garlic, cut in half crosswise
1 bunch of fresh thyme
1/4 cup whole coriander seeds
3 bay leaves
2 tablespoons coarse salt
1 bottle of white wine
Two lobsters, 900 gr.

Risotto

2 liters of curboulon
2 tablespoons extra-virgin olive oil
A pinch of saffron
1 yellow onion, diced
Crushed red pepper flakes
2 tbsp. rice carnaroli
2 cups of white wine
2 ox heart tomatoes, cored, seeded and diced
1 large zucchini, cored, seeded and diced
4 tablespoons chilled unsalted butter
0.5 tbsp. freshly grated parmesan
0.5 cup chopped parsley leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice, white wine, saffron, tomatoes, lobster, zucchini, lemon, thyme, coriander, bay leaf

Cooking the dish according to the recipe:

Courboullon:

Bring a large pot of water (about 8 quarts) to a boil. Add the lemon halves, garlic, thyme, coriander seeds, bay leaf, salt, and wine. Bring to a boil again, then add the lobsters and cook until bright red, about 10 minutes. Remove the lobsters from the water and set aside to cool.
When the meat is cool enough, remove the tail and claw meat, leaving the shells and carcasses. Leave 2 claw pieces whole and set aside. Cut 1 tail lengthwise into 4 pieces and set aside. Cut the remaining tail into large pieces along with the remaining claw meat. Set aside.

Risotto:

Heat the broth in a saucepan over medium-low heat. Add the reserved lobster shells and carcasses to the broth.
In a large, heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the onion, season with coarse salt and a pinch of crushed red pepper, and cook until translucent, 5 minutes. Add the rice and stir to coat with the olive oil and onion. Cook, stirring frequently, for 2–3 minutes. Add the wine, tomatoes, and a pinch of salt and stir frequently until the liquid is completely absorbed.
Begin adding the hot broth, two ladles at a time. Stir frequently until the rice absorbs the broth. Add the saffron. Add the broth two more times until the rice is tender but still firm. You should have some broth remaining. Add the zucchini, diced lobster, butter, Parmesan, and parsley. Stir vigorously to distribute the ingredients evenly. Season the risotto with salt to taste.
Divide the risotto among four plates. Cut the remaining claw pieces in half crosswise to make four. Garnish each serving with a piece of lobster claw and tail.