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Lobster Risotto

This Hell’s Kitchen Lobster Risotto recipe by Gordon Ramsay is a simple, yet luxury meal. Using Lobster is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.

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This is a simple Lobster Risotto, but yet a luxurious meal. Using Lobster shells is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.

You start by sautéed the leftover lobster shells in oil, boiling them in a pot of water with chopped onion, adding a couple of peppercorns, and then bay leaves. Lobster is pricey, and you can stretch it out by making an entirely new meal by utilizing the lobster shells.

My favorite pan to make lobster risotto is a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan with Lid. Available at Amazon, great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

How to Make Gordon Ramsay Lobster Risotto

Make those lobster flavors last and when you are all set, make this lobster risotto. Heat the lobster stock in a saucepot. Then Melt Down the butter in a saucepan next to it; now add the onions and cook onions till they are translucent, now add Arborio rice, season with salt stir to combine all.

Step 1. Bring broth and 1 1/2 cups water to a boil in a saucepan. 

Step 2. Add lobster; cover and cook for 4 minutes. 

Step 3. Remove lobster from pan; cool for 5 minutes. 

Step 4. Remove meat from cooked lobster tails, reserving shells. Chop meat. 

Step 5. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. 

Step 6. Reduce heat to medium-low. 

Step 7. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tbsp butter in a medium saucepan over medium-high heat. 

Step 8. Add rice to pan; cook 2 minutes, stirring constantly. 

Step 9. Stir in 1 cup broth mixture, 1/4 cup grated Parmesan, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tbsps broth mixture. 

Step 10. Add the remaining broth mixture, 1/2 cup simultaneously, constantly stirring until each portion is absorbed before adding the next (about 22 minutes total). 

Step 11. Remove from heat, and stir in lobster, the reserved 2 tbsps broth mixture, 2 tbsps butter, and green peas. Serve immediately with remaining Parmesan.

Lobster Risotto

4 from 116 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

This is a simple yet luxury meal. Using Lobster is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.

Ingredients

  • 4 cups chicken broth

  • 3 (5-oz.) American Main lobster tails

  • 3 tbsps. butter, divided

  • 1 cup uncooked Arborio rice

  • 3/4 cup frozen green peas, thawed

  • 1/2 cup Grated Parmesan

  • Salt and Pepper to taste

Directions

  • Bring broth and 1 1/2 cups water to a boil in a saucepan.
  • Add lobster; cover and cook for 4 minutes.
  • Remove lobster from pan; cool for 5 minutes.
  • Remove meat from cooked lobster tails, reserving shells and chop meat.
  • Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture.
  • Reduce heat to medium-low.
  • Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tbsp butter in a medium saucepan over medium-high heat.
  • Add rice to pan; cook 2 minutes, stirring constantly.
  • Stir in 1 cup broth mixture and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tbsps Broth mixture.
  • Add the remaining broth mixture, 1/2 cup simultaneously, constantly stirring until each portion is absorbed before adding the next (about 22 minutes total).
  • Remove from heat, and stir in lobster, the reserved 2 tbsps Broth mixture, 2 tbsps Butter and green peas. Serve immediately with remaining Parmesan.

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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