Lobster Risotto

Credit: Didier Loire


Step 1: Lobster

Roast the lobsters in some olive oil in the oven for 8 minutes.

Shell the lobster, collect the roe and the interior of the head, then blend all of these pieces together in a blender. Press the heads, and collect the juice that comes out. Reduce this liquid by half and thicken with the blended roe. Put this thickened juice through a blender until it is homogenous and very smooth, and strain through a fine-meshed chinois.

Step 2: Risotto

Bring the light chicken stock and the lobster stock to a boil in the same pot. Reduce the heat and keep the liquid hot without boiling it.

Peel and finely mince the white onion. Dice the squid into small cubes.

Heat some olive oil in a sauté pan, add the butter and allow to melt. Add minced onions and the diced squid, and sweat for 3 minutes over a low heat. Add the rice and stir for 5 minutes until it becomes translucent, then deglaze with white wine. Reduce until almost dry, then add hot stock until almost covered. Simmer, stirring constantly.

When the rice has absorbed all of the liquid, add more hot stock almost to cover, and continue cooking, stirring constantly. Repeat this operation five or six times.

After 18 minutes, the rice should be cooked. At this point, fold in the butter and mascarpone, then part of the roe sauce, a dash of extra-virgin olive oil and the whipped cream.

Step 3: Plating

Split the roasted lobster tails in two and roll them as well as the claws in the lobster butter.

Spoon the risotto into the serving dishes, add the halved tails and the claws, then coat with the rest of the roe sauce and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits