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Recipes provided with the Spirit of Aloha by
Hawaii’s Chef’s, Families, Friends, and Businesses through…
Lobster Risotto
Risotto: (2 orders)
1 live Lobster
3 cups (Hot) Lobster or Shrimp Stock
1 Tbsp. Butter
2 Tbsp. Extra Virgin Olive Oil
Dash Red Pepper Flakes
1 tsp. Garlic
1 tsp. Shallots
10 Cherry Tomatoes (in halves)
1 cup Carnaroli Rice
2 Tbsp. Lobster Meat
One quarter cup Dry White Wine (1/4 cup)
1 Tbsp. Fresh Tomato Juice
1 Tbsp. English Peas
Chopped Fresh Parsley
Basil Leaf
Place lobster in large pot of boiling salted water and cook for 5
minutes.
Place lobster in bowl with water and ice and allow to cool off.
Remove tail and claw meat and set aside.
Heat pan (for risotto)
Add oil, shallots, pepper flakes, & risotto rice, sauté until golden
brown.
Add lobster meat and cherry tomatoes and peas, once dry, add white wine
and allow to evaporate.
Add (hot) stock, salt and pepper.
Continue to add stock one ladle at a time until rice is tender (this
takes about 17 mins.)
Remove pot/pan from heat
Check seasoning.
Stir very well and finish dish with butter and fresh chopped parsley.
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