Lobster Risotto with Lemon and Mascarpone
- Prep Time 0:20
- Cook Time 0:25
- Estimated Cost $15.50
- 24 Comments
Well, it’s day 2 of the lobster extravaganza and I am going strong. My gorgeous Maine lobsters from OvernightLobster.com held up beautifully in the fridge after being cooked yesterday and so my mission to extend the lobster decadence as long as possible remains hopeful.
Today, one stunning lobster tail made its way into a rich and creamy risotto (made even richer and creamier by a few spoonfuls of luxurious Italian mascarpone cheese) and served to prove one of my favorite budget cooking proverbs, which states that a little bit of an expensive ingredient can go a long way.
This is absolutely not a side dish; this risotto is meant to be savored as a main course, perhaps after starting with a lemony green salad, and definitely followed by dessert.
- 2 tbsp extra virgin olive oil Pantry
- 2 shallots, finely chopped $0.50
- 1 cup raw Arborio rice $2 for 16 oz.
- 3 1/2 cups lobster stock (see within this recipe for instructions)
- 1/2 cup frozen green peas $1.50 for 10 oz.
- the tail from a cooked 2-lb lobster, shelled and chopped $8 ($18 for the whole lobster)
- juice and zest of 1 lemon $0.50
- salt and pepper to taste Pantry
- 3 tbsp mascarpone cheese, plus more for garnish $3 for 8 oz.
Recipe Serves 2-3
- Heat the olive oil over medium heat in a large pot. Add the shallots and cook for 1-2 minutes, or until soft and fragrant. Add the rice and allow to toast for 2-3 minutes, stirring occasionally to avoid scorching.
- Add the stock, 1/2 cup at a time, stirring occasionally to encourage absorption. Continue cooking until all the stock has been absorbed and the rice has become very creamy.
- Stir in the peas, 3/4 of the chopped lobster meat, the lemon juice and salt and pepper to taste.
- Just before serving, gently stir in the mascarpone.
- To serve, divide the risotto into bowls and top each bowl with a small spoonful of mascarpone, a few pieces of lobster and a pinch of the lemon zest.