Name: Shrimp and Lobster Risotto
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 8 Servings
Ingredients: 2 teaspoons kosher salt; 2 shell-on lobsters (cooked or uncooked, whole, tails or claws); 2 pounds shrimp in their shells, peeled and deveined; 1/2 cup white wine; 1 1/2 tablespoons seafood seasoning; 1 teaspoon peppercorns; 4 sprigs fresh thyme; 2 bay leaves; 2 stalks celery, rough chop; 2 cloves garlic, smashed; 1/2 yellow onion rough chop; Handful fresh parsley; 4 tablespoons olive oil; 2 cloves garlic, minced; 2 1/2 sticks unsalted butter; 1 large shallot, diced; 1 pound arborio rice; 1/4 cup dry white wine; 1/2 tablespoon chopped fresh rosemary; 3 saffron threads, crumbled; 1 cup grated Parmesan, plus shaved Parmesan, for garnish; 1 teaspoon lemon zest; 1 teaspoon crushed red pepper flakes; 2 tablespoons finely chopped fresh parsley

Heat 6 cups water in a large stockpot just to under a boil. Add 1 teaspoon salt.

Add the uncooked lobsters to the water. Cook until the shells turn red and the meat is almost cooked through, then transfer the lobsters to an ice bath to stop the cooking.

Once cool to the touch, remove the meat from the shells and refrigerate the lobster meat.

In the same water used to cook the lobster, add the white wine, lobster and shrimp shells, seafood seasoning, peppercorns, thyme, bay leaves, celery, garlic, onion, parsley and remaining teaspoon salt.

Allow the mixture to simmer over medium to medium-low heat for about 45 minutes, allowing the flavors to meld.

Using a mesh strainer, carefully strain the stock to remove any solids. For a clearer stock, double strain.

For the risotto: Pour the lobster/shrimp stock into a saucepan and heat to warm. Keep warm over low heat.

Put the shrimp in a bowl, then toss with 2 tablespoons olive oil and the garlic. Cover and refrigerate.

Melt 2 tablespoons butter and remaining 2 tablespoons olive oil in a heavy saucepan over low heat. Add the shallots and cook until softened but not browned, about 4 minutes. Add the rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise the heat to medium. Add the wine, then stir and simmer until mostly evaporated, 3 to 5 minutes.

Ladle 1/2 cup warm stock into the rice mixture, and cook, stirring constantly, until the stock is absorbed, 3 to 5 minutes. Add the rosemary and saffron and another 1/2 cup stock and stir until absorbed, 3 minutes. Continue to add the stock slowly until it is absorbed into the rice and the grains are plump. Add the Parmesan, lemon zest, red pepper flakes and 2 tablespoons butter and stir until creamy.

Melt the remaining 2 sticks of butter in a saucepan with 2 tablespoons water, keeping the temperature between 160 and 180 degrees F. Add the lobster meat and poach for 6 to 7 minutes if fully submerged or 2 to 3 minutes per side. Remove from the heat and chop into very small pieces. Reserve.

Saute the shrimp until cooked through.

Chop the shrimp, reserving a few shrimp for garnish. Mix into the risotto along with the lobster and garnish with shaved Parmesan and chopped parsley.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Shrimp and Lobster Risotto

Ingredients

Lobster/Shrimp Stock:

Risotto:

Directions

Special equipment:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages