I LOVE lobster risotto! I was ordering a special bottle of wine for a friend’s wedding on the Silver Oak website and came across a recipe that the team at Silver Oak created for a decadent lobster risotto with a surprisingly bright addition of lemon that makes it a perfect pairing with their sister Vineyard, Twomey’s, Sauvignon Blanc:
- Nose – Mango, guava, a touch of ginger, apple and honey
- Palate – Playful grassy element, candied Meyer lemon with anise
- Finish – Tart lime, pithy grapefruit and bright acidity
Any Sauvignon Blanc with a similar profile would pair with it just as well I’m sure.
It takes about an hour to make and serves 6.
- 2 live lobsters, each about 1 ½ pounds (See Note Below)
- 4 cups fish fumet (stock) or clam juice
- ½ cup finely chopped yellow onion
- 2 tablespoons extra-virgin olive oil
- 1 cup Carnaroli or Arborio rice
- 1 teaspoon fine sea salt
- 1 bay leaf
- ¼ cup Sauvignon Blanc
- ½ cup mascarpone cheese, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh tarragon leaves
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped chives
***NOTE: I have a 99 Ranch Market nearby where I can buy live Maine lobsters and they will steam/cook them for me for free. They range in price from $7.99 – $16.99/lb. That way I don’t have the mess and extra step/time of having to cook the lobsters. All I have to do then is crack them, take the meat from the shells, and skip to Step 2.
Another alternative, suggested by the Chefs at Silver Oak, is to purchase 1 pound of cooked lobster meat.
- If not buying pre-cooked Lobsters: Bring a large pot of salted water to a boil. Add the lobsters and boil for 10 minutes. Drain and submerge the lobsters in an ice water bath and cool for 15 minutes. Crack the shells open and remove the meat. Set aside the claw meat and half of the tail meat for serving, and chop the remaining meat.
- Bring the stock to a simmer in a large saucepan and keep warm.
- In a medium pot, sauté the onions in the olive oil over medium heat until translucent, about 3 minutes. Add the rice and lightly toast, stirring constantly, 1 to 2 minutes. Add the salt, bay leaf, and Sauvignon Blanc and keep stirring until all of the wine evaporates.
- Add ½ cup of the broth and stir constantly until the rice absorbs the broth. Repeat this step until all of the broth is absorbed and the rice is tender. The consistency of the rice at this point should be creamy; if it is sticky or dry, add more warm water or stock until it is soft and pourable (meaning, if poured onto a plate, it will run flat and not hold its shape).
- Turn off the heat and stir in the mascarpone, lemon juice, zest, and tarragon, then gently fold in the chopped lobster meat.
- Melt the butter in a skillet over medium-low heat. Add the reserved claw and tail meat and gently cook until heated through, about 2 minutes.
- Divide the risotto between shallow serving bowls. Arrange the warm lobster meat in the centers of the risotto. Garnish with the chives and serve immediately.
Now on to serving it….
I’d venture to guess that most of us don’t have those fancy half-shell footed serving bowls shown in the picture just laying around our homes, and any old bowl or small plate would do, but I headed to Google in search of some alternatives.
I ended up settling on Fitz and Floyd Cape Coral Collection shell bowls that were $25.59 for a set of 4 on Amazon. I went directly to the Fitz and Floyd website to see if there were any other options and found a really cute lobster accent salad plate and a grey shell bowl so I bought a set of each of those to accent the white shell bowls. #GirlsGoneWine