Davio’s Lobster Risotto

Bill Demmond of Inland Seafood, supplier of seafood to many Atlanta restaurants, says a 1 1/4-to 1 1/2-pound lobster should yield 5 or 6 ounces of meat. Restaurant clients are able to reserve cooked, shelled lobster. The rest of us will have to cook our own.

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On May 23, 2017

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Part of this risotto’s rich flavor comes from the lobster stock. If you’re cooking your own lobster, use the shells to make lobster stock. Otherwise, you’ll find cans of lobster or seafood broth or jars of lobster soup base at some grocery stores.

Ingredients

4 cups clam, shrimp or lobster broth or stock

3 tablespoons unsalted butter, divided

1 small onion, cut into 1/4-inch dice

1 cup Arborio rice

1/4 cup white wine

1/4 cup grated Parmigiano-Reggiano

Salt to taste

Meat from 2 1 1/2-pound lobsters, cooked (see directions below)

1.

In a medium saucepan, bring the stock to a simmer. Keep warm.
2.

In a large saucepan, heat 1 1/2 tablespoons butter over medium heat.
3.

Cook the onion until translucent then add the Arborio and stir with a wooden spoon.
4.

Add the white wine and continue to cook and stir until all the wine is absorbed. Add one cup of the stock and cook and stir until stock has been absorbed.
5.

Add another cup of stock and continue process until all stock is used. This may take about twenty minutes.
6.

When there is just a little broth left, add Parmigiano-Reggiano and remaining 1 1/2 tablespoons butter and stir until creamy. Add the lobster and serve. Serves: 4

To cook lobster:

Ingredients

3 gallons of water

Two onions, roughly chopped

1/2 cup of salt

5 ribs celery, roughly chopped

2 lemons, quartered

10 cloves garlic

4 tablespoons black pepper

2 1 1/2-pound lobsters

1.

In a stock pot, bring water, onions, salt, celery, lemons, garlic and pepper to a boil.
2.

When mixture is boiling, add lobsters. Cook lobster 12 minutes. (The rule of thumb is 8 minutes per pound of whole lobster).
3.

When done, move lobster to an ice bath.
4.

When lobster is cool, use the back of a chef’s knife to crack the claws and remove the meat.
5.

Split the tail and remove the meat, slicing it into medallions. Reserve the lobster for the risotto.

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