Lobster and Roasted Pepper Risotto

Lobster & Roasted Pepper Risotto © Kevin Ashton 2007

*I originally wrote this recipe for my newspaper column in 2007, as an alternative meal at Christmas time. Lobster risotto sounds expensive but if you buy a frozen loster from Lidl it will cost you £4.99.

Christmas Dinner is not always a huge family celebration, for some people it might mean dinner for 2 or 3. Why cook a turkey and all the trimmings? Only to spend the next week trying to use it up? Recently Lidl supermarkets starting selling frozen cooked lobster for just under a fiver, so why not treat yourself and spend a little less time in the kitchen on the 25th. Just by happenstance Posh is also recommending Lobster for Xmas Dinner, so what are you waiting for?…..go spice up your life.

Lobster Risotto (serve 2-3)

200g (8oz) risotto rice
750ml (1 ¼ pint) chicken stock
1 x 275g (11 ½ oz) lobster
150ml dry white wine
8 raw king prawns
1 diced roasted red pepper
1 diced roasted yellow pepper
1 lime zest and juice
1 tbsp chopped fresh basil
1 pinch of saffron
75g (3oz) unsalted butter
1 tbsp olive oil
½ Spanish onion finely diced

  1. Thaw the lobster out following the instructions on the packet.
  2. Steep the saffron in a little boiling water to release the flavour and colour.
  3. Twist the claws off, then break them open, trying to keep the lobster meat as whole as possible and save all the lobster shell for the stock.
  4. Remove the thin membrane inside each claw, and then use a pair of kitchen shears to open the feeler claws extracting as much meat as possible.
  5. Separate the tail from the head and remove the meat from the shell.
  6. Carefully slice the tail into 4 or 5 pieces and then refrigerate all the lobster meat.
  7. Peel the king prawns and de-vein them by running a sharp knife along the back and rinse them under cold water.
  8. Put the prawn & lobster shells into the chicken stock and simmer for 15 minutes, then discard the shells and keep the stock warm.
  9. Melt 50g (2oz) butter in a medium sized saucepan and cook the onion without colour until it is soft.
  10. Add the rice and cook for 1-2 minutes stirring the pan, then add the wine and *saffron then cook on a medium heat until the wine has evaporated.
  11. Ladle in the stock gradually stirring from time to time until all the stock has been incorporated.
  12. Allow the rice to cook until it is “al dente”, and then turn off the heat.
  13. Heat a large non-stick frying pan then add the remaining butter and sauté the king prawns on a high heat as soon as they are brown add them to risotto.
  14. Heat the Lobster and roast peppers in the olive oil and transfer it to the risotto.
  15. Stir in the lime juice and zest and the remaining butter and season with salt and black pepper.

To Serve
Stir in the basil and serve into warm bowls.

Chef’s Tips
Generally speaking seafood risottos do not have Parmesan cheese in them, but instead have olive oil, herbs and sometimes a little citrus flavour. A few rocket leaves would also go well in this risotto. Steeping the saffron in a little boiling water brings out more more flavour and colour. *Be sure to add the water as well when you add the saffron.

© 2002–© 2015 Kevin Ashton All rights reserved.

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