Smoked Lobster Risotto with Spring Peas
Dinner, Main Course
Tonight I made a Smoked Lobster Risotto with Spring Peas and paired it with the Hestan Vineyards Chardonnay. This chardonnay was the perfect pairing because it is easy drinking with a buttery flavor and a smooth finish. It feels light on the palate, not heavy and weighed down and paired magically with the creamy risotto with a pop of freshness from the spring peas. A match made in heaven!
5 4-6oz lobster tails, reserve the shells for stock
1 stick butter, 4 oz
1/2 tbsp Old Bay
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 tsp black pepper
Pinch of paprika
Reserved lobster shells
3 tbsp extra virgin olive oil
1 yellow onion cut into 2-in chunks
2 carrots, cut into 2-in chunks
2 celery stalks, cut into 2-in chunks
2 tbsp tomato paste
2 bay leaves
5 garlic cloves, smashed
1/2 tsp black pepper
2 tbsp extra virgin olive oil
2 tbsp butter
1/2 yellow onion, diced
1/2 lemon, juiced
2 cups Arborio rice
5-6 cups lobster stock
1/4 cup heavy cream
1/2 cup spring peas, fresh or frozen
Reserved smoked lobster, chopped
Chopped chives, for garnish
Squeeze of lemon, as needed
ProBond 3.5qt TITUM NonStick Essential Pan
FOR THE LOBSTER TAILS:
FOR THE LOBSTER STOCK:
FOR THE RISOTTO:
PRODUCTS TO USE:
Place the lobster tails on a baking sheet. Use kitchen shears to cut the lobster shells along the back side, carefully use your fingers to loosen the lobster from the shell, pull it up to rest it on top of the shell, leaving the bottom part of the tail attached to the shell.
Preheat your smoker (or oven) to 500F.
In a small saucepan on the stove, melt butter, Old Bay, minced garlic cloves, ½ lemon juiced, salt and pepper. Pour half of it into a small bowl and reserve the other half. Brush the melted garlic butter mixture over the exposed meat of the lobster tails. Sprinkle each lobster tail with paprika.
When the smoker (or oven) is preheated, place the baking sheet of lobster tails on the center rack and smoke for 8-10 mins. depending upon the size. You want them just opaque so they don’t overcook, they will finish cooking in the risotto.
When they’re finished, remove from the smoker and let cool. When cool enough to handle, carefully remove the lobster tail meat from the shells and dice it into ½” chunks, reserve in a bowl for later. If there’s one you want to use for presentation on top, remove it and leave it on the baking sheet whole until ready to serve.
Using the lobster shells, make a homemade lobster stock. In a large stock pot, over medium heat, add EVOO, celery, carrots, onions and sauté for about 5 mins. Add lobster shells to the pot and tomato paste, stir to combine. Add bay leaves, garlic cloves, salt and pepper. Bring to a boil, reduce to a simmer, no need to stir, just skim the top to remove the foam every 15 mins or so. Stock will be ready in about 30 mins.
In a ProBond 3.5qt TITUM NonStick Essential Pan, add equal amounts EVOO and butter over medium low heat. Add diced onion, sauté 5 mins. Add minced garlic, sauté 2 more mins. Add remaining garlic butter mixture from the lobster tails and stir to combine. Add lemon juice and arborio rice.
When the mixture starts to get dry, add 1-2 ladles of the lobster stock, stirring with a wooden spoon over medium heat until it is absorbed. Continue adding a ladle of stock about every 10 mins. as it is absorbed. It should be almost fully cooked after about 20-25 mins.
Add heavy cream, stir to combine, then add peas and reserved chopped lobster, stir and turn off the heat.
Serve in bowls with chopped fresh chives and a squeeze of lemon, if desired. If serving with a lobster tail on top, pop it back in a 350F oven for 2 minutes to warm it before serving.