Description
Something I made that was inspired by Mario Batali. It goes well as a side dish along with sauteed salmon.
Ingredients
- 1 ½ medium onions
- 1 carrot, roughly chopped
- 1 bay leaf
- 1 pound live lobsters
- ½ cup extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- salt and ground black pepper to taste
- ¼ cup finely chopped Italian parsley
- 2 tablespoons unsalted butter
Instructions
- Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
- Bring 3 quarts of water to a boil in a large pot
- and add coarsely chopped onion
- carrot
- and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute
- then drain and set aside. Keep the lobster cooking liquid warm over low heat.
- Combine olive oil
- finely chopped onion
- and tomato paste in a deep
- 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned
- 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque
- 3 to 4 minutes. Add wine
- then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook
- stirring constantly
- until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time
- waiting until the liquid is absorbed each time before adding more
- for 15 minutes.
- Meanwhile
- remove the lobster meat from the shell
- leaving the claws whole
- and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente
- about 2 minutes. Season with salt and pepper.
- Remove from heat; add parsley and butter
- and stir vigorously. Serve immediately.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 4