- 5 (1-pound) whole lobsters, cooked
- 4 1/2 cups Fish Stock
- 10 sprigs fresh thyme
- 1 tbsp olive oil
- 1 1/2 cups arborio rice
- 1 cup Pinot Grigio (or any other dry white drinking wine)
- 1/2 cup shredded fontina cheese
- Fresh-cracked black pepper
Making this Italian seafood recipe, takes a little extra work to buy the whole lobsters and prep them to retrieve the chunks of meat, but everyone will love the taste and elegance of this creamy and fragrant Italian dish!
1 – Split the warm lobsters in half lengthwise. Remove the tail meat from the shell, and dice the meat. Reserve the lobster cavities. Place the lobster meat in a dish or pan with a tight-fitting lid. Pour in a bit of the Fish Stock to keep the meat moist, and cover securely to keep warm. Set aside.
2 – Clean the thyme and remove the leaves. Heat the oil to medium temperature in a large saucepan.
3 – Add the rice, and stir for 1 minute. Add the wine, and stir until fully absorbed. Add the stock 1/2 cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue until all the stock is absorbed and the rice is tender.
4 – Remove from heat, and stir in the cheese.
5 – To serve, place each lobster half on a serving plate. Fill each tail cavity with a large scoop of risotto. Sprinkle with the lobster meat, thyme, and pepper.
Serves 8 to 10
Enjoy this classic Italian seafood recipe!