Lobster Risotto with Lemon Butter
Discover this lobster risotto of rare elegance, where the sweet flesh of the crustacean meets the creaminess of the rice, all enhanced by a garlicky lemon butter. A refined dish that requires special attention for an exceptional result. Follow our detailed steps to master the risotto technique and impress your guests with this culinary masterpiece.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Bring the broth to a simmer. Shell the lobster, remove the meat and cut it into pieces. Set aside.
- 2
In a pan, melt the unsalted butter over low heat. Add the garlic, then the lemon zest and juice. Mix. Add the lobster pieces to warm them for 1 to 2 minutes. Remove from heat and set aside.
- 3
In a sauté pan, heat the oil. Sweat the shallot for 3-4 minutes. Add the rice and stir for 2 minutes (tostatura). Pour in the wine and let it reduce.
- 4
Add a ladle of simmering broth. Stir and let it absorb. Continue adding the broth ladle by ladle for 18-20 minutes, stirring often.
- 5
Remove from heat, add the cold butter or Parmesan. Stir vigorously (mantecatura) for a creamy texture. Season.
- 6
Serve the risotto in warm plates. Top with the lobster and its lemon butter. Sprinkle with parsley or chives. Add a final touch of your choice (truffle oil, lemon zest, etc.).
- Hot broth: It's essential for even cooking of the rice. Cold broth stops the cooking.
- All'onda texture: The risotto should be slightly fluid and spread gently on the plate.
- Warm lobster: Gently reheat it in the lemon butter so it absorbs the flavors without further cooking.
- Immediate service: Serve in preheated plates to retain heat and creamy texture.
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