Boston Lager Lobster Risotto – Main Course

Check out Boston Lager Lobster Risotto, the main course for our New England Fall Feast!

Boston Lager Lobster Risotto

Brian and Lynda treated us to Boston Lager Lobster Risotto, a custom creation with layers of Fall flavor. The prep for this dish will take some time, but none of the steps are difficult. Actually, that’s one of the things we enjoy about Gourmet Group. Selecting adventurous recipes that require more time than a week day meal.

We all know that eating can be social. At Gourmet Group, cooking also becomes a social event. Nothing provides a better setting for this than making risotto. Everyone has to keep the chef company during all that stirring. It provides a great opportunity for sipping your favorite beverage, catching up on life and swapping culinary tips.

A Few Recipe Tips 

You can cook the squash in the microwave, but if you have time, I recommend roasting a butternut squash for this recipe. Another veggie prep tip, if you don’t want to roast your corn on the grill, try pan roasted sweet corn.

A great thing to remember about risotto, is that it is very flexible.  Feel free to get creative, just like Brian and Lynda did. There a few basic steps that serve as foundation for risotto. Start by sauteing the shallot/onions/garlic and rice. Deglaze with wine (or in the case, beer!) Gradually stir in your broth. Then finish with cream, cheese and flavorings. Beyond that, you can add whatever your heart desires for vegetables, herbs, meat or seafood. It’s a bit like making the Italian equivalent of a rice-based hot dish. Here’s my basic risotto recipe that you can also use to build your own masterpiece. Enjoy!

Boston Lager Lobster Risotto

Boston Lager Lobster Risotto is chock full of goodies – lobster, roasted squash & corn, kale, bacon, Parmesan cheese and topped with baked sqaush seeds.

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Course: Main Course

Cuisine: Italian

Keyword: Bacon, corn, kale, lobster, risotto, squash

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Total Time: 2 hours hours

Servings: 8

Author: Girouard Family Creation

Ingredients

• 2 lobster tails
• ½ acorn or butternut squash cubed and cooked (butternut adds more color!) Note – Reserve and clean squash seeds for garnish
• olive oil
• Old Bay Seasoning
• 4-5 cups chicken broth
• 3 tbsp unsalted butter
• 1 tbsp chopped shallots
• 2 cloves of garlic minced
• 1 c. Arborio rice
• 1 tbsp vegetable oil
• 1 bottle Sam Adams Boston Lager Beer
• 1 c. chopped kale
• kernels from 2 ears roasted corn
• ¼ cup grated Parmesan cheese plus additional for garnish
• 1/2 c. 4 oz heavy cream
• ½ tsp black pepper
• ¼ tsp salt
• butter for rewarming lobster
• 2 strips cooked bacon diced
• 2 tbsp snipped chives

Instructions

• Boil lobster tails for approx. 7 minutes. Once done, submerge lobster tails in ice bath. After cooling, extract lobster tail meat using a sharp pair of kitchen shears by cutting a straight line down the tail shell. Carefully remove the tail meat in one piece. Cut into chunks and set aside
• Place reserved seeds in a bowl with a light splash of olive oil and Old Bay Seasoning and mix to coat seeds Bake seeds at 350 degrees until they are lightly brown and crunchy, about 10 minutes.
• Place the chicken broth in a saucepan and bring to a mild simmer (not a hard boil.)
• In a large saute pan, melt butter over medium heat. Add the shallots and cook until softened, but don’t allow to brown. Add the garlic and cook until fragrant, about 20 seconds. Stir in rice, (if pan is dry, add the 1 tbsp vegetable oil) cooking until the rice is completely coated with butter and smells slightly nutty, about 2 minutes. Don’t allow mixture to brown.
• Add beer to deglaze the pan, cooking until most of the liquid is gone. Start adding the warm broth 1/2 cup at a time, stirring frequently, until most of the liquid is gone. Then add another 1/2 cup and repeat. This process should take about 20 minutes. Risotto is ready when it’s tender enough to eat, gets to a creamy stage (from releasing its starch) but is still slightly al dente (has a slight bite, or firmness.)
• Rewarm squash gently in microwave. Turn heat for risotto to low and add squash, kale and corn. Saute a few minutes or until kale starts to wilt. Add Parmesan, cream and salt and pepper to taste.
• In a sauce pan, melt the butter. Don’t allow it to brown or simmer. Rewarm lobster gently, being careful not to overcook it.
• Divide the risotto onto plates and top with lobster. Sprinkle with bacon, chives, additional Parmesan and toasted squash seeds.