We hope you enjoy this rich and fragrant lobster risotto made with white wine and fish stock.
If you wish to change the recipe up you can also substitute the lobster meat with white crab meat and substitute the samphire for asparagus spears.
The following allows for 4 people.
Preparation time: 5 mins
Cooking Time: 20 mins
Ingredients
250g arborio (risotto rice)
3 spring onions
2 sticks of celery
2 cloves of garlic
450 ml fish stock
Large glass of white wine
1 Tablespoon olive oil
3 knobs of butter
Handful of flat leaf parsley
60g samphire
Salt and Pepper
Grated parmesan (optional),
Garnish: Fresh cut lemon wedges and smoked paprika (optional)
Method
Add 1 fish stock cube to 450ml boiling water. Peel and finely chop spring onion and garlic, trim and finely chop celery.
Heat a tablespoon of oil and 2 knobs of butter on a low heat, add the onions, garlic and celery, and fry gently for about 5 minutes, or until softened but not coloured.
Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it for about a minute or so. Add a good splash of white wine and keep stirring. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. As the wine is absorbed into the rice repeat this process 2-3 more times
Once the wine has cooked into the rice, add one-third of the lobster meat and then start to add the fish stock a ladle at a time just as with the wine allowing each ladleful to be absorbed before adding the next. Season with a pinch of sea salt and freshly ground black pepper.
This will take about 15 minutes until the rice is soft but with a slight bite. About 5 minutes before the end of cooking time mix in the remainder of the lobster meat and some fresh chopped flat leaf parsley. If you run out of stock before the rice is cooked, add some boiling water.
Remove the pan from the heat, add a knob of butter (and some grated parmesan cheese if you like) and the samphire (reserving a small amount for garnish).
Place a lid on the pan and allow to sit for 1 minute before serving. Garnish with samphire a sprinkling of smoked paprika and freshly cut lemon wedges.
