Lobster is a favorite seafood of a lot of people. Many seafood restaurants owe their popularity and survival to this delectable crustacean. So why not try out this meat yourself? And give it a flavorful pumpkin twist while you’re at it. If you want my advice, try this Lobster Pumpkin Risotto recipe. This is a particularly delicious recipe for anyone who loves this yummy crustacean.
Serves: 4–6
1 cup peeled and diced pumpkin or butternut squash
2 oz butter, unsalted
3 oz olive oil
1 diced shallot
1/2 cup diced pancetta
2 cups Vialone Nano rice
1 cup white wine
2 cups fish stock
6 cups Lobster Broth
3 cups chicken stock or Chicken Brodo
6 oz butter, unsalted
2 cups cooked fresh lobster meat chunks
1/4 cup heavy cream
1/2 cup petite peas
GARNISH
2 cooked lobster tails sliced for garnish
1. Cook the pumpkin cubes in boiling water until al dente, 2–3 minutes.
2. In a 2-qt saucepan, heat the butter and oil. Add shallots, pancetta, and pumpkin; cook until light brown.
3. Add the rice and cook 2–3 minutes.
4. Deglaze the pan with wine and simmer 2–3 minutes. Add half of the Lobster Broth. Cook until the liquid is absorbed.
5. Add the remaining stock and cook until liquid is just absorbed.
6. Fold in the butter along with the remaining items.
7. To finish to order: about 4 oz base, 4 oz stock, parmesan, cream, peas, and 2 oz lobster meat.
ASSEMBLY
1. Divide onto 6 plates and garnish with sliced lobster tail. Serve with grated Reggiano, if desired.
This is quite an easy recipe for beginners. It might be a little tedious but as long as you follow the instructions, you’re going to be fine. Just make sure you cook the lobster properly. Also, be careful when peeling the shell or you might end up with less meat and more for the trash bin, which would be such a waste. Now when you’re done, don’t forget to share it with someone. After all, a delicious Lobster Pumpkin Risotto becomes more delicious still when shared with someone.