Mascarpone, Lemon & Tarragon
This risotto is worthy of a special dinner party. It captures the true flavor essence of lobster, and the addition of mascarpone adds luxurious texture.
Serves 6 / Total Time:
- Bring a large pot of salted water to a boil. Add the lobsters and boil for 10 minutes. Drain and submerge the lobsters in an ice water bath and cool for 15 minutes. Crack the shells open and remove the meat. Set aside the claw meat and half of the tail meat for serving, and chop the remaining meat.
- Bring the stock to a simmer in a large saucepan and keep warm.
- In a medium pot, sauté the onions in the olive oil over medium heat until translucent, about 3 minutes. Add the rice and lightly toast, stirring constantly, 1 to 2 minutes. Add the salt, bay leaf, and Sauvignon Blanc and keep stirring until all of the wine evaporates.
- Add ½ cup of the broth and stir constantly until the rice absorbs the broth. Repeat this step until all of the broth is absorbed and the rice is tender. The consistency of the rice at this point should be creamy; if it is sticky or dry, add more warm water or stock until it is soft and pourable (meaning, if poured onto a plate, it will run flat and not hold its shape).
- Turn off the heat and stir in the mascarpone, lemon juice, zest, and tarragon, then gently fold in the chopped lobster meat.
- Melt the butter in a skillet over medium-low heat. Add the reserved claw and tail meat and gently cook until heated through, about 2 minutes.
- Divide the risotto between shallow serving bowls. Arrange the warm lobster meat in the centers of the risotto. Garnish with the chives and serve immediately.
As an alternative to cooking live lobsters, 1 pound prepared lobster meat may be substituted.