Lobster Risotto with Saffron and Haricot Vert

Lobster Risotto is a rich and creamy main dish that makes any meal special. Perfect for holidays and celebrating! 

One thing I love about the holidays is the chance to delve into more time-consuming recipes than I usually can manage during the rest of the year.

The dinner menu for Christmas Eve, Christmas Day and New Year’s Eve drive special attention, wanting to be sure to mark the occasion with panache.

New Year’s Eve tends to draw planning toward the more decadent, luxe ingredients that we don’t eat as often.

Soul-warming Lobster Risotto with Saffron and Haricot Vert feels fancy and elegant. With easy step by step instructions anyone can make it at home!

What is Risotto?

Risotto is a rice dish made with Arborio rice which cooks differently than other types of rice.

Adding liquid while cooking and usually other ingredients such as meat or vegetables ends with a creamy, lush dish.

The key about preparing risotto is applying full attention especially toward the end of cooking.

Unlike other rice, there is a lot of stirring involved while adding the liquid to achieve that beautiful creamy end result.

It is a bit of a labor of love due to the attention is requires but well worth it!

What is Lobster Risotto?

As you’ve guessed from the name, it’s a risotto that has lobster added making it even more rich and elegant!

Lobster tail meat is used for lobster risotto.

What Ingredients are in Lobster Risotto?

The ingredients in risotto are simple and it’s the combination of the right ingredients and their preparation that creates the luscious, rich end result!

• low sodium Chicken Broth
• Water
• 4-5 Lobster Tails (approximately 1 ¼ pounds with shells on)
• fresh Green Beans or Haricot Vert beans
• Kosher Salt
• 1/3 cup Dry White Wine
• Shallots or Yellow Onion, finely diced
• Unsalted Butter
• Canola Oil
• Large pinch of Saffron threads
• Arborio Rice
• Parmesan Cheese, grated
• Garnish: diced Italian parsley

What is Arborio Rice?

Arborio rice is a short-grain Italian rice used primarily for making risotto. It is available in grocery stores where other rice can be found.

What is the Ideal Consistency of Risotto?

The ideal consistency of risotto is both personal and debatable. I once heard a chef on television say a perfect risotto would relax on the plate and ease out a bit.

What is Saffron?

Saffron is a spice derived from part of a flower (the stigma) and comes in ‘threads’. It literally looks like small pieces of thread.

It is red however creates a brilliant yellow color in foods with a subtle, but distinct flavor. A little goes a long way (which is fortunate because it’s a very expensive spice due to the labor-intensive harvesting).

It’s a perfect elegant addition to lobster risotto.

What is Haricot Vert?

Haricot Vert (pronounced ‘hair-uh-coe vair’) is a long slender green bean with very small seeds. They are delicious and add a nice flavor and bite to this lobster risotto to offset the richness of the dish.

A visual pop of green is a nice complement to the warm hued lobster risotto too.

Haricot vert are often pre-packaged when sold at grocery stores rather than in an open bin like regular green beans.

Substitutes for Haricot Vert

Regular green beans can be used for this lobster risotto if haricot vert are not available.

When making lobster risotto in the spring when asparagus or peas are fresh, they would be a perfect seasonal substitute for the beans.

Traditional risotto with saffron (no lobster)

What is the Ideal Consistency of Risotto?

The ideal consistency of risotto is both personal and debatable. I once heard a chef on television say a perfect risotto would relax on the plate and ease out a bit.

I personally prefer a bit more structure but all of this is easily controlled by the addition of liquid during the final stages of cooking.

If a creamier consistency is desired, more liquid is added.

How to Prepare the Lobster Tails for Lobster Risotto

Preparing the lobster tails for the risotto is easy!

1. With a sharp, heavy knife split the lobster tail shells lengthwise (photo 1).
2. Using your hands, remove the meat from the shell (does not matter if the meat pulls apart). Reserve tail shells.(photo 2)
3. If the lobster has a large vein (which is really the lobster’s intestine) on the back of the meat remove it and discard (photo 3).
4. Cut lobster meat into bite sized pieces. Place in a bowl, cover and refrigerate until needed.
5. The lobster tail shells to broth and water to make a stock that will be used in making the lobster risotto (photo 4).

For some other fun New Year’s Eve recipe, you might enjoy:

•  Champagne Cup cocktail
• Chocolate Soufflé
• Angela Pia dessert

How to Make Lobster Risotto – Step by Step:

5 from 14 votes

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Lobster Risotto with Saffron and Haricot Vert

This luscious, luxe risotto is perfect for a special celebration or any meal you wish to make out of the ordinary.

Course main

Cuisine American

Keyword how to make risotto, lobster risotto

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 8 7-8 servings

Calories 351 kcal

Author Toni Dash

Ingredients

• 4 cups low sodium Chicken Broth
• 2 ½ cups water
• 4-5 Lobster Tails (approximately 1 ¼ pounds with shells on)
• ¾ pounds fresh Green Beans or Haricot Vert beans
• Large pinch of Kosher Salt
• 1/3 cup Dry White Wine
• ¼ cup Shallots or Yellow Onion , finely diced
• 3 + 1 tablespoons unsalted Butter
• 3 tablespoons Canola Oil
• Large pinch of Saffron threads
• 2 ½ cups Arborio Rice
• ¼ cup Parmesan Cheese , grated
• Garnish: diced Italian parsley

Instructions

1. In a stock pot combine chicken broth and 2 ½ cups water over medium-low heat; bring to a gentle simmer.

2. With a sharp, heavy knife split the lobster tail shells lengthwise. 

   

3. Using your hands, remove the meat from the shell (does not matter is it pulls apart). Reserve tail shells. If the lobster has a large vein (which is really the lobster’s intestine) on the back of the meat remove it and discard (see photo).

   
4. Cut lobster meat into bite sized pieces. Place in a bowl, cover and refrigerate until needed.
5. Add lobster tail shells to the stock. Continue to simmer stock over medium-low heat for 30 minutes.

6. Rinse and trim green beans. Cut into 1 inch lengths. 

7. Blanch the beans by placing them in boiling water with a pinch of salt for 3-4 minutes and transfer them to an ice bath (bowl with cold water and ice cubes) for 1 minute. Drain and set aside. Note: Test a green bean for doneness after blanching. They do not soften incredibly after being put into the risotto so allow them to stay in the boiling water until close to your preferred softness.

8. Strain the lobster shells from the stock. Return stock to stovetop over low heat and discard shells.
9. In a large Dutch oven or Casserole over medium high heat, combine 3 tablespoons butter and 3 tablespoons canola oil, stirring until butter melts.
10. In a separate small mixing bowl, rub a large pinch of saffron threads between thumb and forefinger to break up the threads; add to bowl. Add ½ cup of the simmering stock to crushed saffron.
11. To the Dutch oven add diced shallots or onion. Sauté, stirring frequently until translucent (about 2-3 minutes); do not brown.
12. Add rice to Dutch oven. Stir to coat fully with butter-oil-shallot mixture. Stir over medium-high heat for 2-3 minutes.
13. Pour white wine into Dutch oven, cooking stirring constantly until liquid evaporates (about 1 minute).
14. Add ¼ cup stock to rice mixture, stirring until absorbed. Repeat, continuing to add stock and stir until liquid is absorbed.
15. After 12 minutes, pour in crushed saffron and stock mixture. Stir until liquid is absorbed.
16. After 18 minutes add the green beans and stir to combine. Continue to add stock, stirring until liquid is absorbed.
17. Taste the rice around 20 minutes and when it is ‘al dente’, soft but still with structure in the middle, the lobster should be added. If it is not yet this texture at 20 minutes, continue to add stock, letting it absorb, tasting the rice until the desired texture is reached to add the lobster. If you run out of stock before the rice reaches the desired consistency, add water ¼ cup at a time until the rice is ‘al dente’.
18. Cook the rice with the lobster added, stirring constantly for 5 minutes.
19. After 5 minutes, turn off the heat and stir in the parmesan cheese, 1 tablespoon of butter, salt and pepper to taste. Serve immediately. Garnish with diced Italian parsley.

Nutrition Facts

Lobster Risotto with Saffron and Haricot Vert

Amount Per Serving (6 g)

Calories 351 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g5%

Cholesterol 43mg14%

Sodium 227mg9%

Potassium 316mg9%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 1g1%

Protein 13g26%

Vitamin A 325IU7%

Vitamin C 5.5mg7%

Calcium 88mg9%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published: December 28, 2012