Ingredients
Instructions
- In large saucepan, bring 8 cups salted water to boil. Reduce heat until barely simmering. Poach lobster tails for 6 to 8 minutes or until just cooked through. Remove from water and let cool slightly. Remove meat from shells; reserve shells. Chop lobster meat; set aside.
- In separate large saucepan, combine seafood broth, reserved lobster shells, celery, carrot, onion, brandy, tomato paste, garlic, paprika, bay leaves and saffron; bring to boil. Reduce heat to medium-low; cook for 25 minutes. Strain and return broth to saucepan; return to simmer. Reduce heat to low to maintain heat.
- Melt butter in large high-sided skillet set over medium heat; cook leeks, prosciutto and thyme for 3 to 5 minutes or until leeks are tender. Stir in rice, salt and pepper; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly until most of the liquid is absorbed.
- Reduce heat to low. Add 1 cup broth; cook, stirring frequently until broth is absorbed. Repeat with another cup of broth. Stir in corn. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice and corn are tender, about 20 minutes.
- Stir in chopped lobster, cream, chives or parsley. Cook for 2 to 3 minutes or until lobster is heated through.
Cooking with Lobster Tail
This risotto recipe is the perfect opportunity to cook with ingredients that you may not cook often, like lobster or seasonal corn on the cob. Get creative and enjoy amazing flavors in this summery dish.
This recipe calls for the lobster tail, which holds the biggest piece of meat within the lobster. And, while the tails can be baked, boiled and steamed amongst other methods, we’re poaching it so that the meat is tender and its shell is easier to remove. This also makes the shells accessible to reserve and infuse into the broth.
If you haven’t cooked with lobster previously, the meat is fully cooked when it turns white and is best removed using kitchen shears or a very sharp knife.
To experiment with other flavors of the sea in your risotto, try this Authentic Seafood Risotto.
Seasonal Risotto Recipes
Infinitely adaptable, risotto is wonderful comfort food that works perfectly with a wide variety of seasonal ingredients, no matter what time of year. While it may take a bit of patience and skill, any home chef that masters a Classic Italian Risotto is ready to take on any additional recipe ideas from this summery lobster and corn version to a fall Mushroom Risotto, winter Butternut Squash Risotto, or Spring Greens Risotto.
No matter what additional ingredients are used, in order to make an incredible risotto recipe, you’ll need the right rice variety — RiceSelect® Arborio Rice. The medium grains are ideal for achieving that signature rich and creamy texture on account of the starch content released when stirred with heat and liquid.
More Mediterranean Meals
If you're craving more Mediterranean dishes, check out a pearl couscous recipe.
