Chef's Tip
To ensure your risotto reaches the perfect consistency, stop cooking when it's slightly looser than you want the finished dish to be. The rice will continue to absorb liquid as it rests, and adding the butter and cheese at the end will further thicken the texture.
Instructions
- Fill a large pot with enough water to completely submerge the lobsters. Add 2 tablespoons of salt and bring to a rolling boil.
- Add the lobsters head-first into the boiling water and cook for 7-8 minutes until they turn bright red.
- Remove lobsters and immediately place in an ice water bath to stop the cooking process.
- Once cool enough to handle, crack the shells and remove all the meat from the claws, knuckles, tail, and legs. Chop into bite-sized pieces and refrigerate until needed.
- In a large saucepan, heat the chicken stock to a simmer, then reduce heat to low to keep warm throughout the cooking process.
- Place saffron threads in a small bowl with 1/4 cup of the hot stock and let steep for 5 minutes.
- In a large, heavy-bottomed pot or Dutch oven, heat olive oil and 2 tablespoons of butter over medium heat.
- Add the shallots and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds more until fragrant.
- Add the Arborio rice and stir to coat with the oil and butter. Toast the rice, stirring constantly, for 2-3 minutes until the edges become translucent.
- Pour in the white wine and cook, stirring constantly, until almost completely absorbed.
- Add the saffron-infused stock and stir until absorbed.
- Begin adding the remaining hot stock one ladleful at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more.
- Continue this process for about 20-25 minutes, until the rice is creamy but still has a slight bite to it (al dente).
- Remove from heat and stir in the lobster meat, remaining 2 tablespoons of butter, Parmesan cheese, chives, lemon zest, and lemon juice.
- Season with salt and pepper to taste. Cover and let rest for 2 minutes before serving.
Plating
Spoon the risotto onto warmed plates, creating a smooth, slightly mounded surface. Arrange the largest pieces of lobster meat on top, and garnish with additional fresh chives and a light dusting of lemon zest. Add a small wedge of lemon on the side of the plate if desired, and serve immediately.
Storage & Reheating
Risotto is best enjoyed immediately after preparation. If you must store leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of chicken stock or water to loosen the texture, as risotto will continue to absorb liquid and become thick when refrigerated.
About This Recipe
Biba's Lobster Risotto captivated diners with its perfect harmony of delicate seafood and rich, saffron-infused creaminess. This adaptation maintains the restaurant's meticulous approach to risotto-making, ensuring each grain of rice is properly cooked while still retaining its individual character. The combination of lobster and saffron creates a dish that's both elegant and indulgent.