Butternut Squash Lobster Risotto Recipe
Creamy Italian-style risotto featuring sweet butternut squash, succulent lobster meat, and Parmesan cheese, cooked with white wine and homemade lobster stock. The dish combines luxurious seafood with seasonal squash for a rich, balanced flavor profile characteristic of Gordon Ramsay's refined cooking style.
Ingredients
- 8 oz. Lobster Knuckle and Claw Meat
- 2 ea. 4 oz. Lobster Tails, cut in half
- 2 cups Arborio Rice, cooked to package specifications
- 1 ea. Shallot, small diced
- 8 oz. Butternut Squash, small diced and blanched
- 8 oz. Butternut Squash Puree
- 4 oz. White Wine
- 8 oz. Parmesan Cheese, grated
- 16 oz. Chicken Stock, more if needed
- 2 oz. Olive Oil
- 4 pieces Fried Sage (Garnish)
For Butternut Squash Puree
- 1 ea. Butternut Squash, cut in half, seeds removed
- ¼lb. Butter, unsalted, room temp
- 1 C. Heavy cream, heated through
- ½ C. Whole Milk
- Salt To Taste
Instructions
Preparing Butternut Squash
- Place squash face on a sheet tray and roast 350 degrees until fork tender. Remove from the oven and scoop out the flesh. Place squash in a blender and add heavy cream and milk to loosen to desired consistency.
Cooking Risotto and Lobster
- Add olive oil to the pan, add 2 cups Arborio Rice, and cook till rice is toasted. Then add Shallots and sweat out, add white wine, and cook off all alcohol.
- Start adding chicken stock and keep the rice moving; as the rice dries up, keep adding chicken stock at 2 oz every minute for 20 minutes. Add Butternut Squash Puree with Risotto and Parmesan Cheese as the rice cooks.
- As the rice cooks, gently poach Lobster tail in melted butter, then add Knuckle and Claw Meat to the rice, Diced Butternut Squash, and chives to the plate, and season to taste with salt. Top with the poached Lobster tail.
Video
Notes
Toast the arborio rice in butter before adding liquid to develop a nutty flavor and ensure each grain maintains its texture while creating a creamy consistency.