Truffled Lobster Risotto
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 -8 ounces lobster tails, uncooked, total weight 1 lb
- 3 1⁄2 cups chicken broth, low salt
- 3 tablespoons truffle oil, black or white
- 3⁄4 cup carrot, peeled and chopped small
- 1⁄4 cup shallot, chopped
- 1 cup arborio rice
- 1⁄4 cup brandy
- 1⁄3 cup heavy cream
- 1⁄3 cup fresh chives, chopped
directions
- Preheat oven to 425F or 218°C.
- Prepare Lobster:.
- Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
- Transfer lobster to a bowl of cold water to cool. Drain Lobster.
- Remove meat from shells, reserve shells.
- Cut meat into 1/2" to 3/4" pieces. Set aside.
- Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
- Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
- Prepare Risotto:.
- Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
- Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
- Add carrots and shallots, saute for 2 minutes.
- Add rice, stir to coat with oil, saute for 2 minutes.
- Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
- Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
- Add lobster and cream, stir until heated through.
- Remove from heat.
- Stir in 2 tablespoons of truffle oil and chives.
- Season with salt and pepper to taste.
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