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Photo by Pixabay Published October 23, 2017 Updated May 13, 2020
Fresh lobster paired with white wine and parmesan cheese makes this the most exquisite lobster risotto you will ever taste.Â
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Serves 6
Skill Level: Advanced
Ingredients:
3 pounds whole live lobsters
2 1/2 quarts water, plus more for steaming the lobsters
6 whole black peppercorns
1 small zucchini chopped
½ cup finely chopped fresh parsley leaves
1/4 cup cannaoil, plus more for drizzling
1 medium yellow onion, finely chopped
Salt and Pepper
2 cups Arborio or Carnaroli rice
1 cup dry white wine
1/4 cup finely grated Parmesan cheese, plus more as needed
4 tablespoons minced garlic
Finely grated zest of 1 medium lemon
1 tablespoon freshly squeezed lemon juice, plus more as needed
Directions:
In a large pot with a steamer rack add one inch of water and salt. Bring to a boil.
Add the lobsters headfirst to the pot of boiling water. Â
Cover with a tight-fitting lid and return to a full boil.
Reduce the heat to medium-low and cook at a gentle boil until the lobsters are bright red for about 14 minutes from the time they go into the pot. The lobsters are done cooking when an antenna pulls out with no resistance.
Remove the lobsters from the water to a rimmed baking sheet and let them sit until cool enough to handle. Wash out the large pot.
Twist and separate the tail from the body and then twist and remove both of the claws where they meet the lobster body.
Then twist the claws and separate them from the legs. Set the claws, head, legs, and torso aside.
Remove the small flippers on the underside of the tail shell.
With a fork pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece.
Rinse the tail meat and set it aside on a cutting board. Reserve the tail shell.
Gently pull the smaller part of the pincer shell off each claw.
With a seafood cracker gently crack the claws and legs removing the meat. Â Set the meat and shells to the side.
Check the meat for any cartilage or shells and discard.
Chop the meat into 1/2-inch pieces and refrigerator until needed.
Rinse the lobster shells, including the heads, of any residue.
Place all the shells back in the large pot and add the 2 1/2 quarts of water, peppercorns, and bay leaf.
Bring to a boil over high heat then reduce the heat and simmer for 1 hour.
Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a medium saucepan.
Set the strained broth over low heat and keep it at a bare simmer.
In a large wide pot or Dutch oven heat the measured cannaoil over medium heat until simmering.
Add onion, minced garlic and a large pinch each of salt and pepper. Â Stir often while cooking until the onion is translucent for about 5 minutes.
Add rice and continually stir for 2 minutes.
Slowly add the wine and allow to simmer.
Stir often until all of the liquid has been absorbed for about 3 minutes.
Slowly add a ladle-full of the simmering lobster broth over the rice. Allow to simmer while stirring constantly until the rice absorbs the liquid.
10 minutes into adding the broth add chopped zucchini and mix well.
Continue adding the broth, stirring and allowing to absorb until the rice is cooked to desired consistency for about 15 minutes.
When the rice is done remove from heat.
Add the lobster meat, Parmesan, lemon zest, and lemon juice.
Taste and season with more salt, pepper, Parmesan, or lemon juice as needed.
Before serving to loosen the risotto to the desired consistency with a little more broth and serve immediately.
Drizzle each serving with cannaoil.
Recipe Notes:Â
You may have extra lobster broth. If your rice is cooked to desired consistency do not add more unless it is to loosen up the finished risotto otherwise your rice will turn to mush!