Lobster Risotto - Fresh-Pressed Olive Oil

Name: Lobster Risotto - Fresh-Pressed Olive Oil
Ingredients: 4 small (4-ounce) or 2 large (8-ounce) lobster tails, defrosted if frozen; 3 tablespoons extra virgin olive oil; 2 celery stalks, trimmed and diced; 2 carrots, peeled and diced; 1 large onion, peeled and diced; 2 tablespoons tomato paste; 1/2 teaspoon sweet paprika, such as Heirloom Sweet Paprika; 2 bay leaves; 3 or 4 threads saffron; 1/2 cup dry vermouth; 3 tablespoons extra virgin olive oil, plus more for drizzling; 2 large shallots, minced; 1-1/2 cups short grain risotto rice, such as carnaroli, vialone nano, or arborio; Reserved homemade lobster stock or 4 cups best-quality store-bought stock; Reserved lobster meat or 8 (or more) ounces store-bought lobster meat; 3/4 cup freshly grated Parmigiano-Reggiano, divided use; Freshly ground black pepper to taste; 2 tablespoons chopped fresh chives

freshpressedoliveoil.com

A delicious and festive dish, this can be made quite easily with store-bought lobster broth and a pound of cooked lobster meat. I’m also including directions fo

View full recipe on freshpressedoliveoil.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.

Share this recipe:

Ingredients

4 small (4-ounce) or 2 large (8-ounce) lobster tails, defrosted if frozen
3 tablespoons extra virgin olive oil
2 celery stalks, trimmed and diced
2 carrots, peeled and diced
1 large onion, peeled and diced
2 tablespoons tomato paste
1/2 teaspoon sweet paprika, such as Heirloom Sweet Paprika
2 bay leaves
3 or 4 threads saffron
1/2 cup dry vermouth
3 tablespoons extra virgin olive oil, plus more for drizzling
2 large shallots, minced
1-1/2 cups short grain risotto rice, such as carnaroli, vialone nano, or arborio
Reserved homemade lobster stock or 4 cups best-quality store-bought stock
Reserved lobster meat or 8 (or more) ounces store-bought lobster meat
3/4 cup freshly grated Parmigiano-Reggiano, divided use
Freshly ground black pepper to taste
2 tablespoons chopped fresh chives