Gordon Ramsey Hell's Kitchen Lobster Risotto Recipe

The Editors at Food Fanatic | Food Fanatic

A rich and delicious recipe for creamy Lobster Risotto inspired by Gordon Ramsay

This lobster risotto tastes decadent and utterly delicious - an irresistible combination of creamy Arborio rice and fresh seafood.

What makes this dish extra special is the fact that the rice is cooked in a homemade lobster broth.

Lobster Risotto Photo

The first few steps of the recipe involve cooking the lobster tails in their shells, then removing the meat and cooking the shells for longer, along with some fresh vegetables and seasonings.

The resultant broth is fresh, tasty and so much better than store-bought seafood stock. Cooking the rice in this broth really helps develop the flavor of the lobster in the finished dish!
 

Tips for perfect risotto

Make sure the stock is warm

You'll note that this recipe tells you to keep the stock warm over a low heat as you begin to assemble the ingredients for the risotto.

This is important - if the stock is cold, it will cool down the skillet and the other ingredients, affecting the results. A warm stock will ensure everything cooks nice and evenly.

Lobster Pic

 

Stir, stir, stir... but not too much!

That may sound a little contradictory - but it's important to get the amount of stirring you do just right!

Stirring 'occasionally' is ideal. It's enough to stop the rice from sticking to the bottom of the pan and will also agitate the rice enough to produce starch. This is what gives risotto its hallmark creamy texture.

Slow and steady wins the race!

When making risotto you're told to add the liquid to the rice a ladle full at a time. So why can't you just save time and pour it in all in one go?

Because the rice will end up boiled, instead - and nothing like risotto rice should be! By adding the liquid a bit at a time, and allowing it to be absorbed before adding more, you are helping to create that fabulous creamy texture a good risotto should have.

Lobster Photo

 

Don't overcook

Be sure to pay special attention to the guidelines at the end of the recipe that tell you how the rice should look when its cooked. A perfect dish should have a little 'bite' - you do NOT want your risotto to be mushy.

And for a little extra pizazz...

Follow the suggestion at the start of the recipe to substitute wine for some of the water. It adds a little depth to the flavor that we think shouldn't be missed!

And while we're on the subject of lobster, be sure to give Ina Garten's Lobster Mac and Cheese Recipe a try too!

Lobster Mac and Cheese Photo

Gordon Ramsey Hell's Kitchen Lobster Risotto Recipe

    4 Servings

Ingredients

  • 4 cups Water, or use 3 cups water/1 cup white wine
  • 3 8 oz tails Lobsters
  • 1 medium Onion, peeled and roughly chopped
  • 1 medium Carrot, sliced
  • 1 rib Celery, sliced
  • 1 medium whole Fresh Tomato, chopped
  • 1 Bay Leaf
  • 1 pinch of Salt and Pepper, to taste
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Minced Shallot
  • 2 cloves Garlics, minced
  • 1 1/2 cups Arborio Rice
  • 1/4 cup White Wine
  • 2 tablespoons Butter, more as needed
  • 2 tablespoons Mascarpone Cheese
  • 1 Lemon Zest
  • 2 tablespoons Chopped Chives
  • 1 serving Parmigiano Reggiano, shaved

Directions

 
 
  1. Bring the 4 cups of water to a boil and add the lobster tails.
  2. Boil for 4 minutes, then take out the lobster and plunge it into iced water to stop it cooking any further.
  3. Remove the lobster meat from the shells, dice it and place it in the refrigerator unti you are ready to make the risotto.
  4. Put the lobster shells back into the boiling water and add the onion, carrot, celery, tomato, bay leaf, plus salt and pepper to taste. 
  5. Simmer the stock for 20 minutes.
  6. Remove from the heat and strain, then return the lobster stock to a low heat, ready to use for the risotto.
  7. Heat the olive oil in a large skillet and cook the shallots and garlic for a couple of minutes, until softened.
  8. Stir in the Arborio rice and cook for another couple of minutes, then pour in the white wine.
  9. Cook for a minute, stirring constantly.
  10. Pour in just under half of the lobster stock and cook for 3 to 5 minutes, stirring occasionally, until most of the liquid has been absorbed by the rice.
  11. Add the rest of the lobster stock one ladle-full at a time, so that the rice slowly absorbs the liquid. This should take around 20 minutes in total and the rice should look slightly translucent, with an al dente texture and a just visible 'core' at the center.
  12. Put in the reserved lobster meat, plus the mascarpone cheese, lemon zest and more salt and pepper (to taste).
  13. Stir thoroughly until the ingredients are well mixed and the texture is thick and creamy.
  14. Check the seasoning one more time, then serve garnished with parmigiano and chives.
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Cuisine:
Italian
Category:
Dinners
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Related Recipes:
Italian Recipes, Risotto Recipes, Lobster Recipes, Dinner Recipes, Copycat Recipes, Seafood Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Published:
Author: The Editors at Food Fanatic
Recipe Yields: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 68 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 4

Amount Per Serving
% Daily Value*

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.