Tuesday, June 10

Creamy Lobster Risotto for Father's Day

losters in box

I've got the best Father's Day gift idea!
  • It doesn't involve neck ties or golf shirts.
  • There will be no trips to Lowe's or Home Depot (you're welcome, ladies).
  • You get to enjoy it too.
So what is it? Risotto made with fresh Maine lobsters from Sagamore Lobster.

Now that we live in Southern California instead of New England, we really miss fresh Maine lobsters. A couple of months ago, I wanted to make risotto with Maine lobster instead of with smaller spiny lobsters (which are plentiful here on the West Coast). Not only did I have trouble finding fresh Maine lobsters here, but when I did, they were prohibitively priced -- about $50/pound. Thankfully, Sagamore has made it cheaper to buy live lobsters and have them shipped 3,000 miles than to buy them in a store here (these live lobsters were courtesy of them).

lobster live close

Though lobster is often best enjoyed simply boiled, there is something sumptuous about a creamy lobster risotto. That's because chewy Arborio rice is cooked to perfection in flavorful broth, dry white wine, and savory San Marzano tomatoes. Silky butter and aromatic fresh parsley only enhance the flavor of the succulent lobster meat. Dad won't soon forget this dinner.

The only thing left to buy now is a Father's Day card. Unfortunately, I didn't see any on Sagamore's web site. Maybe they can work on that.

lobster risotto

Lobster Risotto
Makes 2 main or 4 side servings.
Print recipe only here.

1 (1 1/4 pound) live lobster
2 teaspoons olive oil
2 teaspoons butter
1 finely diced large shallot
3/4 cup Arborio rice (risotto)**
4-5 cups low-sodium broth, or as much as needed
1/2 cup dry white wine
1 (14-oz) can diced tomatoes with juices, preferably San Marzano tomatoes
2-3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter, not optional
Salt and pepper, to taste
Good extra virgin olive oil, for drizzling

Heat broth in a medium saucepan over medium heat. Once it's hot, lower to a simmer.

Bring a large pot (big enough to submerge the lobster completely) of salted water to a boil. To kill the lobster, hold a butcher knife over its head, about an inch behind its eyes; puncture and slice forward in one motion. Plunge the lobster head first into the boiling water for 7-8 minutes. The shell should be bright red, though the meat will finish cooking in the risotto. Remove the lobster from the pot, rinse, and allow to cool.

To remove the meat, twist off the claws; crack them open with nut crackers, and extract the meat. Bend the lobster's body back from the tail until it cracks; remove it. Then push the tail meat out. Crack the lobster body open and break off the legs; use a skewer to push the meat out of the legs.

For the risotto, saute the shallots in olive oil and butter. Add the Arborio rice; toast for 1 minute. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Most cookbooks will tell to stir continuously; I don’t, and you don't have to either. You can stir occasionally; just make sure the risotto absorbs the liquid before adding more. It will become tender and creamy as it cooks. Season will some salt about halfway through so it blends well, and add the white wine. Add the tomatoes with their juices. 4-5 cups of broth works for this recipe, but use more or less as needed. I prefer a soupier risotto for this recipe since it makes the lobster that much more tender. Add the lobster meat to the risotto, and cook 4-5 minutes.

It takes about 20 minutes total for the risotto to become completely cooked. Taste it -- it should be wonderfully creamy and thick. It’s best al dente, which means it should still retain some firmness when you chew it. Season with salt and pepper. Remove risotto from heat, and add 1 tablespoon butter for added creaminess. Add fresh parsley, and stir well.

Plate your risotto. Top it with a sprinkling of fresh parsley and a drizzle of extra virgin olive oil and serve immediately.

**I used 3/4 cup of Arborio instead of 1/2 cup as I would normally do since I used both tomatoes and more wine. Plus, I wanted more risotto to balance the rich lobster. If you choose to use less risotto, then just reduce the amount of liquid you use.

Here are more delicious Father's Day dinner ideas:

Grilled Lobster (there's a video!)

Lamb Kebabs

Baby Artichoke and Asparagus Risotto

Pasta Shells in Creamy Saffron Sauce with Shrimp and Fresh Peas

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Lori Lynn said...

Great idea. You are a genius! I bet you helped scores of readers with Father's Day...

Sara, Ms Adventures in Italy said...

It would be great to experiment with lobster but it's really expensive here. I'm hoping to get some lobster tacos when I'm in SD later this month! Hope we meet :)

Rosa's Yummy Yums said...

A heavenly risotto! I'd love to find such beautiful and fresh lobsters here!



MyKitchenInHalfCups said...

Makes you want to be a father! Those last two photos are just incredible . . . the eye then the claw . . . perfect! Gad I'm really hungry now. Give me this . . . I mean please, please.

Anonymous said...

Wonderful! :)

Peter M said...

Susan, you know you're gonna get lots of hits with the mere mention of lobster?

Nothing else to add as I'm not gonna dispense advice to a gal from Providence!

PS. Nice seeing ya over at Kalyn's blog.

Finla said...

Wow so so so super delicious.
Your ada will be a happy on fathers days.
Here fathers day was last sunday

Anonymous said...

Wonderful and delicious idea! Your pictures are very beautiful.

Asha said...

Gorgeous looking dish. I bet your dad will enjoy!:))

Mishmash ! said...

When I read the title, somehow that basement story of yours came to my mind! :)

Brilynn said...

That really is the best father's day gift ever, wow!

Mike of Mike's Table said...

I love risotto and this takes it to a very tasty and classy place. I'll have to get my hands on some lobster--this had my stomach growling right at the title. Also, those photos are beautiful!

ames said...

Lobstah!!! woo!!

bethanyjg said...

That looks beautiful and delicious!

Manggy said...

Susan, are you nuts?! Who even needs a card with a meal so decadent!! :D I just recently tried making risotto for the first time. I think I was stressed out more than I should have been, haha :) And to top all that with the stress of killing a lobster... OMG! (Sadly, though, all the lobsters I've seen here are frozen, yikes.)

Joanna said...

Oh my gosh, this looks so decadent, what a beautiful dish! If only I could be your dad for the day! :D

Julie said...

You did a beautiful presentation with that dish!

Ivy said...

You dad is a very lucky man to have you as a daughter. Lovely presentation Susan.

Susan from Food Blogga said...

lori lynn-I hope so!

sara-You're gonna be in SD? I'd love to meet up!

rosa-I wish you could too.

tanna-Well, since you said "please." OK! :)


peter-That would be nice! We had a fantastic time--they are all so lovely.

happycook-I didn't realize that. I hope it was happy.

linda-Well, thank you.

asha-I hope so.

shn-You've got a sharp memory, my friend!

brilynn-Glad you think so!

mike-I hope you try it. It's really something special.

ames-Aw, you even spelled it the right way! ;)

bethanyjg-Thank you.

manggy-Yeah, frozen just isn't as good as fresh. I'm so happy to hear you conquered risotto though! Woo-hoo!

joanna-Sorry, that one's taken. ;)

julie-I appreciate that.

ivy-I'm lucky to have him as my dad.

Shannon said...

I live in NH and my husband is lucky enough to work with a man who bought a lobster boat with his father. It's sort of a hobby/way to make extra money for them and so we're able to buy some off of them for $7 per pound.

Guess what we'll be eating as often as possible this summer.

I'll be sure to try this recipe. Thanks!

Deborah said...

I don't know if you watch Hell's Kitchen, but they had a special of lobster spaghetti on the show last night, and it looked absolutely delicious. This looks even better, and I get a recipe for it!!

Peabody said...

Holy cow! Look at the lobster meat in that! Now that is the way to go...looks great.

Brittany said...

Oh my. I'm swooning! That looks to die for.

Lydia (The Perfect Pantry) said...

What New England dad wouldn't love this risotto for Father's Day?! Beautiful recipe -- makes me glad lobsters are a local food for me!

Proud Italian Cook said...

Susan, That my dear, is heaven on a plate!!!

Unknown said...

great idea for father's day! hmm i think we're gonna go out to have chinese restaurant's classically overpriced father's day dinner package hehe

NĂºria said...

Susaaaaan Pleaseeeee, save a plate for me!
A lovely dish!!! I bet your father was more than happy :D

I've got a lobster rice recipe too but it's not a risotto... kind of similar though.

ChichaJo said...

This makes a fab father's day gift! Actually, this would make a wonderful gift for anyone...I know I would be happy to receive such a dish!

Emily said...

Yum! That looks crazy good. I love lobster.
I think I should buy dad a lobster or two. If they're not too expensive.

J said...

Dad surely won't forget this lovely dinner! :)

T.W. Barritt at Culinary Types said...

Ecstacy! I think I might die of happiness right now ...

Anonymous said...

this is a meal fit for a king. great idea to make dad happy, full and proud!

Jeanne said...

Wasn't your dad involved in the goant lobster post you posted last year sometime? LOL - clearly he's the lobster king! These beasts look incredible and the risotto even better. Happy father's day to your dad and WELL DONE to you!

Cris said...

What a great idea! I would make it for my Valentine though, it's Valentine's Day here :-)

Chris said...

ooooh! You've done it again! Love this risotto. :)

Annie said...

Wow Susan, that looks amazing. My Dad would have loved this dish. Lobster was one of his favorite things to eat. He would actually plan vacations to Maine just so that he could eat fresh lobster!

LyB said...

I love risotto! Add lobster to it and it really is the perfect meal, for anyone in my opinion! :)

ExpatChef said...

Lovely photos. Really.

Anonymous said...

I am too lazy to make anything with lobster:) But boy, does this look delicious!

Sarah said...

Yum! This looks fantastic! I am making risotto this weekend too (by special request), while camping no less, but mine won't be quite as decadent (though it will be made with gruyere and fresh asparagus - yum!) I love the idea of adding tomatoes with it too . . .

Happy Father's Day!


Anonymous said...

Wonderful :)

Katy said...

oh my god. that last picture, with the lobster claw on top, is AMAZING. i think i am going to dream about it tonight!

Erin said...

I dont like risotto, but that's a recipe I'd try.

Valerie Harrison (bellini) said...

My dad lives on the other side of the country so I had to make him a virtual cake for Fathers Day and my card was my post. I love the idea that your risotto is a meal in one:D We would just get tiny lobsters here on the West coast too. I remember the Maritime lobsters in Nova Scotia and Prince Edward Island:D

wheresmymind said...

That sounds so great...very posh!

Unknown said...

That risotto looks really good!

Susan from Food Blogga said...

shannon-So where exactly do you live in NH because I'll be RI in the fall. ;)

deborah-I don't watch it, but I'm sure it was delicious.


brittany-It has that effect on people. :)

lydia-I'm glad they're local for you too. They're a treasure.

marie-Oh, that's so sweet.


nuria-Oh, I'm so sorry, but we ate every last bite. Next time? :)

joey-I know what you mean.

emiline-Oh, go ahead and splurge!

jyothsna-I hope not!


weareneverfull-Oooh, royalty. I like that.

jeanne-Good memory! He is the lobster king! :)

cris-Glad you like it!


annie-Oh, I'm sorry, Annie.

lyb-I agree.

expatchef-Thank you.

farida-It's not that hard. You should try it.:)

sarah-How exactly do you make risotto while camping? Now, that takes skills! :)

ctokg-Thank you. :)

katy-Happy dreaming! :)

erin-There are actually people who don't like risotto? ;)

val-Lots of people in New England go to Price Edward Island too.

jeff-Ooh, posh. ;)


Jaime said...

wow, look at those lobsters!! that risotto looks mouth watering delicious

GF Gidget said...

What kind of broth do you use? Seafood, veg, chicken?