Recipe Overview
Lobster risotto is one of those dishes that combines elegance and restraint. The sweetness of the lobster, the structure of Carnaroli rice, and the depth of a carefully prepared shellfish stock come together in a plate that feels luxurious without losing its Italian simplicity. This version is designed for your Tuscany Cuisine pasta and risotto system, with structured recipe wiring for menu planning and future live inventory logic.
Ingredients
- 115 g Carnaroli rice
- 225 g lobster meat from about 450 g whole lobster, shells reserved
- 120 g onion, roughly chopped
- 80 g carrot, roughly chopped
- 60 g celery stalk, roughly chopped
- 10 g garlic cloves, crushed
- 2 bay leaves
- Black peppercorns, to taste
- 120 ml brandy
- 40 g shallot, finely chopped
- 240 ml extra-virgin olive oil
- 15 g tomato paste
- 240 ml dry white wine
- Fresh tarragon leaves, to taste
- Fresh Italian parsley, chopped, for garnish
- 950 ml water
- Sea salt, to taste
Preparation
- Bring a large pot of salted water to a boil. Add the lobster and cook for 6 to 8 minutes, just until the shell turns bright red. Transfer immediately to an ice-water bath to stop the cooking.
- Remove the lobster meat from the shell, reserving the tail and claw meat for the risotto and garnish. Rinse and dry the shells, then roast them in a hot oven or dry pan until fragrant and lightly browned.
- Place the roasted shells in a pot with the chopped onion, carrot, celery, garlic, bay leaves, black peppercorns, tomato paste, and a drizzle of olive oil. Toast everything together over medium heat for several minutes.
- Deglaze with the brandy and allow the alcohol to evaporate. Add the water and bring to a gentle simmer. Cook for about 2 hours, skimming as needed. Remove the shells and bay leaves, blend the remaining broth and vegetables, then strain and reduce the liquid by half to obtain a rich lobster stock. Season lightly with sea salt.
- In a wide saucepan, warm a few tablespoons of olive oil over medium heat. Add the finely chopped shallot and cook gently until soft and translucent without browning.
- Add the Carnaroli rice and toast for 1 to 2 minutes, stirring so each grain is coated with oil. Deglaze with the white wine and cook until almost completely evaporated.
- Begin adding the hot lobster stock one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, maintaining a gentle simmer. Continue until the rice is al dente and creamy, about 16 to 18 minutes.
- Dice the lobster tail meat and fold it into the risotto during the last couple of minutes of cooking. Remove from the heat and finish with a drizzle of olive oil and chopped parsley. Adjust the seasoning.
- In a small pan, quickly warm the reserved lobster claw meat in a spoonful of olive oil with fresh tarragon leaves.
- Spoon the risotto into warm plates, garnish with the claw meat and tarragon, and serve immediately.
Style & Service Notes
This is a signature risotto suited to refined tasting menus, seasonal seafood offerings, and special event dining. The texture should remain fluid and all’onda, allowing the rice to spread naturally on the plate while holding the lobster in a balanced and elegant presentation.
In the Tuscany Cuisine system, this page is structured to support recipe discovery, seafood filtering, menu building, and future inventory-based planning for premium pasta and risotto selections.