Shrimp and Lobster Risotto

Shrimp and Lobster Risotto

I wish I could eat shrimp and lobster risotto every day, but the way my pockets are set up, I can only eat shrimp and lobster risotto on special occasions.  Shrimp and Lobster Risotto is a great special occasion dish.   If you are only eating the meat from your lobsters and shrimp, you are wasting money and flavor.  I used the shells to make a rich, flavorful stock, that infused the entire dish with lobster and shrimp flavor.




Notes

I got the idea for this dish while eating lunch at Founding Farmers in Tyson’s Corner, Virginia.  The dish was good, but the shrimp were a little overcooked and the herb cream overpowered the lobster and shrimp with too much dill.  So when my sister and I were discussing what we should make for mother’s day dinner, I decided that I should recreate this risotto.

The key to this dish is the stock.  It adds an hour of cooking time, but I think you should take the time to do it.  Lobster and shrimp are fairly expensive ingredients, but you have to understand that at least 50% of their flavor is in their shells.  If you just eat the meat you are just throwing away flavor.  So get your money’s worth, and make the stock.

This recipe is going to make more stock than you need, but trust me that is a good thing.  Having too much stock means you can add a little to reheat your leftovers.  If you don’t have enough you can’t complete the dish.  To make sure you have enough, make sure you start the stock with 8 cups of liquid (4 quarts each of chicken stock and water).  Furthermore, once the stock comes to a boil, turn the heat down to a simmer.  As you boil the liquid, it evaporates, lowering the heat will slow the evaporation.

It is very important to keep the risotto moving once you start cooking it.  Starch is sticky and arborio rice is covered in it.  If you let it sit, it can and will stick to the bottom of the pot.  Once you add the first cup of stock, set a timer for 20 minutes, and don’t stop stirring for more than a few seconds until it goes off.

To make your life easier, use a 2 cup measuring cup to transfer your hot stock to your risotto.  It is easy to dip out an accurate cup at a time and is made to pour cleanly.  If you use a ladle, you’ll never know exactly how much liquid you are adding and you’ll probably spill some on the way from one pot to the other.



Ingredients

1 live lobster (1 to 1 1/2 lbs.)

1 pound of shrimp deveined, and shells reserved for stock

2 onions, 1 diced and the other quartered

2 ribs of celery, 1 diced and the other quartered

1 carrot quartered

2 bay Leaves

3 cloves of garlic, minced

10 oz. cremini mushrooms, cut into chunks

2 cups arborio rice

The zest of 1 lemon

Minced parsley

4 quarts of chicken stock

4 quarts of water

1/4 cup of butter

1/4 cup plus 1 Tbsp of olive oil

1/2 cup of dry white wine

1/2 cup of Parmigiano-Reggiano

salt and pepper to taste

Directions

  1. Bring 2 cups of chicken stock to a boil in a large stockpot with a steamer basket.  Place the lobster in the pot, head first and steam for 10 minutes.  When the lobster is done, drop the lobster into a bowl full of ice water to stop the cooking.
  2. Carefully remove the steamer basket. Add the quartered onion, quartered celery, carrots, bay leaves, and shrimp shells.  Remove the meat from the lobster and chop the meat into large chunks.  Add the shells to the stock pot and cover with remaining quart and a half of chicken stock and 4 quarts of water to bring to a boil, and reduce to a simmer.  Cover the pot and cook for at least an hour.
  3. Season the shrimp with the Tbsp of olive oil, salt, pepper, 1 clove of the minced garlic, a pinch of the minced parsley and half the lemon zest.  Refrigerate the shrimp and lobster.
  4. Strain the lobster and shrimp stock through a fine mesh strainer into a large saucepot.  Put the pot on a back burner and bring to a simmer.
  5. Melt the 1/4 cup of butter in the 1/4 cup of olive oil in a dutch oven over medium-high heat.  Sear the mushrooms until browned, stirring occasionally to make sure they are browned evenly.  Add the diced onions and celery and saute until softened.  Season with salt and pepper.  Add the garlic and arborio rice and stir until every grain is coated in the butter and oil.  Pour in the 1/2 cup of white wine and stir until absorbed.  Add a 1 cup of the simmering stock and stir until most of the liquid is absorbed.  Continue to add the stock 1 cup at a time for 17 minutes.
  6. At this point, the rice should be almost cooked through and very creamy.  Taste the risotto and add salt and pepper if needed.  Add the shrimp and cooked lobster and stir to combine.  Add more stock if the rice gets too dry.  Finally, once the shrimp are cooked through, add the Parmigiano-Reggiano, and the rest of the minced parsley and lemon zest.  You should have at least an extra cup or two of stock leftover.


Shrimp and Lobster Risotto

Total Time: 1 hour, 25 minutes

Number of servings: 8

Per Serving 847 calories

Fat 24 g

Carbs 107 g

Protein 46 g

8


Ingredients

  • 1 live lobster (1 to 1 1/2 lbs.)
  • 1 pound of shrimp deveined, and shells reserved for stock
  • 2 onions, 1 diced and the other quartered
  • 2 ribs of celery, 1 diced and the other quartered
  • 1 carrot quartered
  • 2 bay Leaves
  • 3 cloves of garlic, minced
  • 10 oz. cremini mushrooms, cut into chunks
  • 2 cups arborio rice
  • The zest of 1 lemon
  • Minced parsley
  • 4 quarts of chicken stock
  • 4 quarts of water
  • 1/4 cup of butter
  • 1/4 cup plus 1 Tbsp of olive oil
  • 1/2 cup of dry white wine
  • 1/2 cup of Parmigiano-Reggiano
  • salt and pepper to taste

Instructions

  1. Bring 2 cups of chicken stock to a boil in a large stockpot with a steamer basket. Place the lobster in the pot, head first and steam for 10 minutes. When the lobster is done, drop the lobster into a bowl full of ice water to stop the cooking.
  2. Carefully remove the steamer basket. Add the quartered onion, quartered celery, carrots, bay leaves, and shrimp shells. Remove the meat from the lobster and add the shells to the stock pot. Add the remaining quart and a half of chicken stock and 4 quarts of water to the stock pot. Bring to a boil, and reduce to a simmer for an hour.
  3. Season the shrimp with the Tbsp of olive oil, salt, pepper, 1 clove of the minced garlic, a pinch of the minced parsley and half the lemon zest. Refrigerate the shrimp and lobster.
  4. Strain the lobster and shrimp stock through a fine mesh strainer into a large saucepot. Put the pot on a back burner and bring to a simmer.
  5. Melt the 1/4 cup of butter in the 1/4 cup of olive oil in a dutch oven over medium-high heat. Sear the mushrooms until browned. Add the diced onions and celery and saute until softened. Season with salt and pepper. Add the garlic and arborio rice and stir until every grain is coated in the butter and oil. Add the 1/2 cup of white wine and stir until absorbed. Add a 1 cup of the simmering stock and stir until most of the liquid is absorbed. Continue to add the stock 1 cup at a time for 17 minutes.
  6. At this point, the rice should be almost cooked through and very creamy. Taste the risotto and add salt and pepper if needed. Add the shrimp and cooked lobster and stir to combine. Add more stock if the rice gets too dry. Once the shrimp are cooked through, add the Parmigiano-Reggiano, and the rest of the minced parsley and lemon zest. Do not be surprised if you have leftover stock.

 

One Reply to “Shrimp and Lobster Risotto”

  1. Yum! This sounds absolutely delicious, and perfect for Mother’s Day. Must have been a special meal!

    I’d love to try this, but unfortunately I’m allergic to shrimp so I think I’ll be sticking to my usual mushroom or butternut squash risotto. Still delicious (and less expensive!) but I know they can’t really compete with lobster. 😉

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