Few dishes can be as luxurious and indulgent as a creamy and flavorful risotto. When you pair it with fresh and succulent lobster meat, you end up with an unforgettable meal that is perfect for special occasions and romantic evenings. And that is what I’m here to show you today: my recipe for Lobster Risotto with Sherry and Parmesan, which is a new twist on a classic Italian dish.
In this recipe, we’re going to use arborio rice, the go-to ingredient for risottos, and combine it with juicy lobster tail, aromatic sherry wine, and grated Parmesan cheese. The result is a complex and rich flavor profile that will leave your taste buds wanting more. If you’re a seafood lover or are looking for a special dish to impress your guests, this is the perfect recipe for you.
– 1 1/2 cups arborio rice
– 1/4 cup unsalted butter
– 1 shallot, finely chopped
– 2 garlic cloves, minced
– 1/2 cup dry sherry wine
– 4 cups chicken or seafood stock
– 1/2 cup grated Parmesan cheese
– 2 lobster tails, cooked and chopped
– Salt and pepper, to taste
1. Start by heating up the chicken or seafood stock in a pot and keeping it simmering throughout the recipe.
2. In another large pan or Dutch oven, melt the butter over medium-heat.
3. Add the chopped shallot and minced garlic to the pan, and cook them until they turn translucent.
4. Add the arborio rice to the pan and stir it continuously for 2-3 minutes to toast it.
5. Pour the sherry wine into the pan and stir until the rice absorbs it all.
6. Add one ladle of hot stock to the pan and stir until the rice absorbs it.
7. Keep adding one ladle of stock at a time and stir frequently until the rice is cooked (usually takes around 20-25 minutes). You can test the rice by biting into it – it should be cooked but still slightly firm and not mushy.
8. Add the chopped lobster meat and grated Parmesan cheese to the pan, and stir gently until they are incorporated into the rice.
9. Season with salt and pepper to taste.
10. Serve the risotto hot with a sprinkle of fresh herbs such as parsley or chives, and additional grated Parmesan cheese if desired.
Cool tricks and facts:
– To cook the lobster tails for this recipe, you can either steam them, boil them, or bake them in the oven. To steam or boil, you should bring a pot of water to a boil, add the lobster tails, and let them cook for 6-8 minutes until they turn pinkish-orange. To bake, preheat your oven to 375°F and brush the lobster tails with melted butter or olive oil. Bake them for around 12-15 minutes until they are opaque and cooked through.
– When making risotto, you don’t have to stir it continuously or vigorously all the time. Rather, you can add the stock one ladleful at a time and stir it gently until the rice absorbs it. This way, you prevent the rice from sticking to the bottom of the pan and ensure that it cooks evenly.
– You can use either dry or sweet sherry wine for this recipe, depending on your preference. The dry sherry will give a slightly acidic and nutty flavor, while the sweet one will be more mellow and fruity.
– If you want to make this recipe more budget-friendly, you can substitute the lobster meat with cooked shrimp, crab meat, or even chunks of salmon. However, keep in mind that the flavor and texture will be different, so adjust the seasonings accordingly.
There you have it: my recipe for Lobster Risotto with Sherry and Parmesan. I hope that you have found this recipe inspiring and that you will try it out soon. Remember, risotto can be an intimidating dish to make, but with a little patience and practice, you can master it and create new variations. Also, don’t forget to experiment with different ingredients and seasonings to suit your taste buds. A creamy and decadent risotto is only a few steps away!