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Gordon Ramsay Lobster Risotto Recipe

Gordon Ramsay Lobster Risotto
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Lobster Risotto is a classic Italian dish elevated by Chef Gordon Ramsay, featuring creamy Arborio rice cooked slowly in a flavorful lobster stock, then enriched with butter, mascarpone, and Parmesan cheese. The addition of succulent lobster meat makes this dish a decadent and satisfying meal, perfect for impressing guests or treating yourself to a restaurant-quality experience at home.

Ingredients

Scale

For the Lobster Stock

  • 6 cups water
  • Shells from 1½ pounds of lobster tails (approximately 3 tails)
  • 1 medium onion, roughly chopped
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 1 tomato, chopped (or 8 ounces of canned crushed tomatoes)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

For the Risotto

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced shallots or white onion
  • 2 cloves garlic, minced
  • 1½ cups Arborio rice
  • ¼ cup dry white wine
  • 4 cups lobster stock (prepared as above)
  • Cooked lobster meat, diced (reserved from the tails used for stock)
  • 2 tablespoons unsalted butter
  • 2 tablespoons mascarpone cheese (or cream cheese)
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh chives, chopped
  • Shaved Parmesan cheese for garnish

Instructions

Step 1: Prepare the Lobster Stock

  1. Cook the Lobster: Bring 6 cups of water to a rolling boil in a large pot. Add the lobster tails and cook for about 4 minutes until the meat is opaque and cooked through.
  2. Extract the Meat: Remove the lobster tails and immediately place them in an ice bath to halt the cooking process. Once cooled, extract the meat from the shells, dice it into bite-sized pieces, and refrigerate.
  3. Simmer the Stock: Return the lobster shells to the boiling water. Add the chopped onion, carrot, celery, tomato, bay leaf, salt, and pepper. Reduce the heat and let the mixture simmer for 20 minutes to extract all the flavors.
  4. Strain and Keep Warm: After simmering, strain the stock to remove the solids, returning the clear broth to the pot. Keep it warm over low heat.

Step 2: Prepare the Risotto

  1. Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced shallots and garlic, cooking until they become translucent and fragrant, approximately 1-2 minutes.
  2. Toast the Rice: Add the Arborio rice to the pan, stirring continuously for about 1-2 minutes to lightly toast the grains, which enhances the risotto’s depth of flavor.
  3. Deglaze with Wine: Pour in the white wine, stirring constantly until the liquid is mostly absorbed, leaving the rice infused with its subtle acidity.
  4. Incorporate the Stock: Begin adding the warm lobster stock to the rice, one ladleful at a time. Stir frequently, allowing each addition of stock to be absorbed before adding the next. This gradual process, which takes about 20 minutes, helps achieve the risotto’s characteristic creamy texture.
  5. Add Lobster Meat: Once the rice is al dente and has a creamy consistency, gently fold in the reserved diced lobster meat, ensuring it’s evenly distributed throughout the risotto.
  6. Finish with Butter and Cheese: Stir in the unsalted butter, mascarpone cheese, and lemon zest, which enrich the dish with a velvety texture and a hint of brightness. Season with salt and freshly ground black pepper to taste.

Step 3: Serve the Risotto

  1. Plate the Dish: Spoon the creamy lobster risotto into warm serving bowls or plates, creating an inviting presentation.
  2. Garnish: Sprinkle each serving with chopped fresh chives and a few shavings of Parmesan cheese to add a touch of color and enhance the savory profile.
  3. Enjoy Immediately: Serve the risotto promptly while it’s hot and creamy, allowing guests to savor the harmonious blend of buttery lobster, rich Parmesan, and perfectly cooked Arborio rice.

Find it online: https://gordonramsayeats.com/gordon-ramsay-lobster-risotto/