Recipe: Western Rock Lobster Risotto
This month’s recipe has been inspired by one of our industry pioneers, Bert Boschetti, who prepared a memorable seafood risotto for us during our stay in Geraldton for the 2021 WCRL Annual Management Meeting last month.
Simple, elegant, and delicious, this western rock lobster dish is a special occasion-worthy dinner, featuring chunks of buttery lobster and creamy, cheesy risotto.
- 2 cooked lobsters, split lengthways (ask your fishmonger to do this)
- 1 tbsp olive oil
- 1.5l stock
- 30g unsalted butter
- 1 small onion, finely chopped
- 250g cherry tomatoes
- 2 cups (440g) arborio rice
200ml dry white wine
1/2 cup torn basil leaves
1 tbsp lemon juice
1/4 cup grated parmesan, plus extra shavings to serve
- Remove the meat from the tail of the lobsters and cut into bite-sized pieces, reserving the shells.
- Heat the olive oil in a saucepan over medium-low heat. Add the lobster shells and cook for 1-2 minutes. Add the stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Strain the stock and return to a low simmer.
- Heat the butter in a frypan over low heat. Add onion and cook for 1-2 minutes until soft. Add tomatoes and stir for 1-2 minutes until they start to soften. Add rice and stir to coat the grains. Add wine and cook for 2-3 minutes until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue: stirring constantly, for about 20 minutes until all the liquid is absorbed and the rice is cooked but firm to the bite.
- Gently stir through the lobster, basil, lemon juice, and grated parmesan, then season with sea salt and black pepper. Divide among serving dishes and top with extra parmesan shavings.