This weekend, London restaurant Spaghetti House, kindly opened the doors of its kitchen for me and virtually for all of you my friends.
They picked the freshest Lobsters in town and handed them over to me and Antonio, who is one of the best chef you could dream of working with in the kitchen (can you believe he has been working with the company for 26 years?).
The result was an amazing Lobster Risotto, made the authentic Italian way, with the best ingredients and lots of passion and love!
This dish is a new take on a classic Lobster risotto, Chef Antonio has swapped the saffron with fresh basil and added some fresh chopped tomatoes. As a result we’ve got an Mediterranean-style risotto, hearty, lighter and mouthwatering!
I love its simplicity, with just few easy steps you can deliver an amazing dish to your loved ones, and you don’t have to be a Masterchef for that ( But if you want to cook like one, check The Petite Cook collaborations with Masterchef! 🙂
This vibrant lobster risotto features some amazing products summer season has to offer. Packed with flavors, this quick & easy recipe makes a showstopping meal for any occasion, from a relaxing dinner with your friends to a more romantic one with your other half. Or you can simply enjoy it with your family.
Now, a little less conversation and a little more action, gather all your ingredients together and get ready for this easy fresh Lobster Risotto.
1 cooked Maine Lobster*, meat chopped
2 cups Lobster Stock (make a regular vegetable stock and add the lobster shells)
6oz (180gr) Carnaroli Rice
1 cup Italian Prosecco
1 knob of lobster butter ( you can find it in gourmet boutiques or use good quality regular butter)
1 onion, finely minced
2 knobs of butter
1 tbsp of Parmesan, finely grated
2 tomatoes, blanched, peeled and seeds and juices discarded, then finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp fresh Italian basil, finely chopped
black pepper, freshly cracked
Sea salt, freshly cracked
Heat butter in a large skillet and sauté the onion for 2 minutes, until softened but not browned.
Add the rice and toast until translucent, on medium heat.
Pour in the Prosecco, and let the alcohol evaporates, stirring once or twice.
Keep cooking the risotto, stirring from time to time, by adding a ladle of lobster stock when needed.
When the risotto is almost ready, stir in 2/3 of the lobster meat and the fresh chopped parsley.
Stir in the chopped tomatoes and fresh chopped basil and season to taste.
Finalize your dish with grated Parmesan, a knob of lobster butter and freshly cracked black pepper. Gently stir all the ingredients together.
Plate the risotto and serve with the remaining lobster meat on top and a nice flûte of Prosecco on the side.
There you go, Summer is served. Buon Appetito!
*at Spaghetti House, restaurant chefs prepare all lobster recipes using only fresh native lobsters. To make things simpler for you at home, you can ask your local fishmonger to cook and prepare your live lobster in advance. Cooked lobster is also easy to find in most of the larger quality food retailers, who will also be able to do the messy work for you in advance
A BIG thank you to Spaghetti House for opening up their restaurant kitchen for me. Cooking with Chef Antonio was an unforgettable experience, and I was compensated by having a great time in their kitchen with their amazing team.