The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Lobster Risotto

December 27, 2011 ,

When I was last home, I was arriving on the tail end of my parent’s trip to Maine.

Lucky for me, they flew home 6 fresh lobsters. After we devoured them, I talked my mother into making stock. Lack of time caused us to freeze it for the holidays. I had visions of lobster risotto, which just seemed so decadent and delicious.

I’ve been searching for a recipe for a while. The one I settled on (from Fabrizio Aielli of Osteria Goldoni in Washington, DC) seemed fussy in a really delicious way. All of the steps, from the garlic infused olive oil and the roasted tomatoes are important and time consuming – perfect for a lazy day around the house.

It was best eaten right after cooking. I had it sit around a bit while the rest of dinner was cooked and it got a bit gummy. No worries though because that was rectified the next day when the dear brother and I made Lidia’s risotto cakes. (Add egg, parmesan cheese and parsley form into patties and fry those suckers in butter.)

Here’s the full original recipe for the risotto. Enjoy!

3/4 pound pre-cooked lobster meat (found in fish markets and gourmet stores)
1 tablespoon garlic olive oil (see method below)
1/2 white onion, chopped
1 1/2 cup Arborio rice
1/2 cup dry white wine
4 to 5 cups vegetable broth (or lobster stock)
2 roasted plum tomatoes (see method below)
1/2 cup marinara sauce
10 pieces basil leaves, finely cut
1/3 cup plus 2 teaspoons unsalted butter
1 tablespoon Italian parsley, chopped, and extra for garnish
2 tablespoons white truffle oil (optional)
salt and black pepper to taste
grated Parmesan cheese (optional)

Garlic Infused Olive Oil

Ingredients for the garlic-infused olive oil:
3 garlic cloves, halved lengthways
8 tablespoons extra virgin olive oil
salt and black pepper

Place the garlic and olive oil in a small saucepan over the gentlest heat possible. Leave for 1 hour for the garlic to become very soft and infuse the oil.

Roasted Tomatoes

2 medium-sized plum tomatoes, cut in half, lengthwise
pinch of salt
pinch of dried oregano
olive oil

Place the tomato halves in a colander. Season with a pinch of salt and dried oregano. Let the tomatoes sit for two hours. This will help remove the moisture from the tomatoes and bring out the natural taste of the tomatoes.

Pre-heat oven to 125 degrees F.

Line a baking sheet with aluminum foil. Place the tomatoes with the cut side down on the baking sheet. Drizzle some olive oil over the tomatoes. Let them roast for about 3 to 4 hours or until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry.

Remove from the oven and allow to cool for about five minutes before handling.

Risotto Preparation

Cut the lobster meat into 1/2-inch cubes.

In a heavy-bottomed pot, warm the garlic olive oil. Then add the onion. Saute the onions on medium-high heat. Take care not to brown. Remember to continually stir throughout the whole process.

Add the rice. Cook the rice, stirring, for about two minutes. Add the white wine and stir constantly until the wine is absorbed.

Add the vegetable broth (or lobster stock) about a half-cup at a time, stirring constantly. Continue adding a half-cup of broth at a time, once the broth in the pot has been absorbed.

Then begin to add the roasted tomatoes, the marinara sauce, basil leaves and the lobster meat. Remember to stir!

Let the mixture cook for another four minutes. Then add the butter, Italian parsley, the optional truffle oil, and salt and pepper to taste. Stir to make sure everything is well combined. Serve warm. Garnish with parsley and grated Parmesan cheese if you wish.

Chef’s note: Add another cup of vegetable broth if the risotto is too dry.


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The lobster risotto sounds great. I haven’t had a risotto with tomato sauce before…I’ll have to definitely give it a try. The risotto cakes must have been lovely as well.


December 27, 2011

It was interesting to have it with tomato sauce. That’s the first recipe I came across that had it in there – it gave it a different level of taste. Really great the next day too!


January 2, 2012

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