Seafood Risotto (Lobster and Scallops)

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I LOVE Lobster (and all seafood for that matter), and I love the chef that I learned this recipe from. Chef Sam Diminish from https://yourfarmsyourtable.com/ (previous executive chef of the now closed Upstream Seafood) recent won “Beat Bobby Flay” with his version on this dish! I tried to make this one a little more home-friendly, so I hope you can enjoy on a weeknight.

A couple of great tips include that you could change out lobster for another protein (if not shrimp or scallops, you could really use anything!)

Also, lobster stock can be A LOT Of work! Make sure you have Lobster Bouillon (at your grocery store) on hand to make the stock. I posted a detailed recipe below to make the stock, but if you’re short on time on a weeknight, then now you have a tip to make it easier!

As this was made during COVID-19, I tried to provide a few options so you don’t have to feel stuck to use certain ingredients.

Ingredients:

16 oz (1 lb) seafood (ex: lobster tails, whole lobster, bay or sea scallops, shrimp.)
4 tbsp olive oil
1/2 cup onions (leeks, scallions or shallots), finely diced
1.5 cups arborio rice
2 quarts lobster stock, recipe follows (may need extra stock, so be prepared)
1/2 cup white wine
8 oz baby portabella mushrooms, sliced (or any kind like white button – optional)
1 lemons, zested, (reserve juice)
2 tbsp chives or scallion greens, finely minced, divided
1/2 cup shredded Parmesan
2 tbsp unsalted butter
Note: Lobster and scallops are available for purchase through
Inland Seafood for home delivery if you want to support local (to the NC area) and fresh.

Directions:

In a large saute pan or wide pot, add enough olive oil to cover the bottom, medium heat, add onions and sweat 5-7 minutes. Add arborio rice and cook 3 minutes (toasting.)

Deglaze the pan by adding the white wine and cook until the rice has absorbed all of the wine.

Add the hot lobster stock in gradually in 1 cup batches stirring constantly, and adding more as the stock is absorbed.
(Note: After 3 or 4 additions of stock, carefully taste a grain or two of rice to check for doneness. This is a very important step in knowing how much stock you will need.)

While rice cooks, sauce mushrooms in a separate pan.

While rice is almost cooked, heat a saute pan with butter. Saute lobster until just cooked through. (If cooking scallops or shrimp, sear and season at this point.)

I par-boiled the lobster in this picture for 2 minutes in the broth, then just warmed through in the butter. To cook scallops, sea in a hot pan for about 3 minutes for each side.

When the rice is tender and the remaining broth was absorbed, add the lemon juice and zest, Parmesan cheese, mushrooms and half of chives, while removing the risotto from the heat.

On each plate, add risotto.

Top with seafood and additional chives.

I love how the lobster look like a heart here!

(Note: I deglazed the seafood pan with leftover seafood stock, and it was a DELICIOUS sauce!)

Serve immediately and enjoy!

_________________________________________________________________________

Lobster Stock Recipe:

Ingredients:
4 lobster shells, (Split with meat removed)
1 onion, chopped
2 carrots, peeled and chopped
1/2 cup tomato paste
1/2 cup brandy
1 tbsp. coriander seed
2 thyme sprigs
2 garlic cloves
1 gallon of water

Directions:

  1. In a large rondeau over medium heat, add enough oil to cover
    the bottom, add lobster shells and vegetables
  2. Slow roast for 15 minutes. When finished, the lobster shells will
    turn bright red and the vegetables will be translucent
  3. Add brandy and burn off the alcohol. Add tomato paste, mix
    throroughly, and add water, thyme and garlic
  4. Simmer for 1 hour

If you want to top with Chef’s Fennel Relish:

Ingredients:
3 cups diced fennel
2 cups rice wine vinegar
1 cup sugar
1 tbsp chile flakes
1 tbsp fennel seed
1 tbsp coriander seed
12 lemons (or 1 cup), peeled, seeded and diced
1 cup togarashi spiced pine nuts

Directions:

  1. Add vinegar, sugar, chile flakes, fennel seed, and coriander to
    a small pot, and bring to a boil
  2. Let steep for 30 minutes
  3. Strain and return to pot. Add diced fennel and simmer for 15
    minutes to reduce
  4. Let cool and reserve
  5. Preheat your oven to 350 degrees and bake pine nuts for 5-8
    minutes, or until golden brown
  6. In a small bowl mix lemon, toasted pine nuts and 1/4 cup of
    fennel mixture

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