“Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them..”
(Canada)
Prep time
10 mins
Cooking Time
45 mins
Serves
6
Ingredients
- 1 1/4 lbs cooked MSC certified lobster meat (approx.100 g / 4 oz per person)
- 4 cups fish stock
- 1 tbsp extra virgin olive oil
- 4 tbsp unsalted butter
- 1 small yellow onion, diced
- 1 ½ cups Arborio rice
- ½ cup Nobilo Sauvignon Blanc
- 6 strands of saffron
- ¼ cup of tomato paste
- Kosher salt and freshly cracked pepper to taste
- Freshly grated Parmesan cheese to taste
Method
- In a saucepan bring the fish stock to a simmer. Let it reduce by about ½ cup then keep warm over low heat.
- In a small bowl soak the saffron in the white wine for at least 10 minutes.
- In a large deep pan over medium heat, melt the oil and 1 tbsp. of the butter until the butter foams. Add the onion, and cook until tender, about 5 minutes. Add the rice and stir until well coated with the onions and fat. Cook until the rice starts to look translucent and begins to pop, about 5 minutes. Add the wine and simmer, stirring constantly until completely evaporated. Swirl in the tomato paste.
- Add 1 cup of the warm fish stock, stirring until almost completely soaked into the rice. Continue the process one cup of stock at a time until the rice is just barely tender. Stir in the remaining butter.
- Fold in the cooked lobster and cover to heat through, 5 to 7 minutes.
- Adjust the seasoning with salt and pepper and add Parmesan to taste.
- Serve and garnish with a sprinkle of freshly grated Parmesan.