Lobster Risotto with Tarragon and Asiago
Lobster Risotto with Tarragon and Asiago
Silky, indulgent, and quietly impressive, this lobster risotto layers subtle sweetness from fresh lobster with aromatic fennel, bright tarragon, and a nutty finish of Asiago. It’s the kind of dish that rewards patience — and shines in a pan that responds as quickly as you do. One 3-pound lobster will yield about 12 ounces of cooked meat, just right for stirring into this rich, restaurant-ready risotto.
Directions
1. In a saucepan, combine the clam juice and chicken broth. Bring to a gentle simmer over medium-low heat. Keep warm — adding hot broth is key to a silky risotto.
2. Melt the butter in a sauté pan (its wide surface helps the rice cook evenly). Add the onion, fennel, and garlic. Cook, stirring occasionally, until softened and fragrant, 4–5 minutes.
3. Add the Arborio rice to the pan and stir to coat every grain in the butter and aromatics. Cook 1 minute, until the edges look translucent. Pour in the vermouth and cook until almost fully absorbed, about 1 minute.
4. Add 1 cup of the hot broth and cook, stirring constantly, until nearly absorbed, 2–3 minutes. Continue adding broth 1/2 cup at a time, stirring and allowing each addition to be absorbed before the next. This slow incorporation is what coaxes out risotto’s signature creaminess. The rice should be silky but still slightly al dente, 18–20 minutes total.
5. Stir in the tarragon; cook 2 minutes to bloom its flavor. Add the lobster meat and Asiago, stirring gently until the lobster is warmed through and the cheese melts, 1–2 minutes. Season with freshly ground black pepper.
6. Remove from the heat and serve immediately.
Ingredients
- 3 cups clam juice
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1/2 large fennel bulb, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 cup Arborio rice
- 1/3 cup dry vermouth
- 2 tablespoons fresh tarragon, chopped
- 2 cups (12 ounces) cooked lobster meat, cut into 3/4-inch pieces
- 1/2 cup grated Asiago cheese
- 1/4 teaspoon freshly ground black pepper
Yield:
6 cups (4 Servings)