Lobster with Roasted Corn & Apple Risotto Recipe

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 4 Servings


For the lobster
  • 2 (1½-pound) steamed whole Maine lobsters
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon fresh lime juice
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1 stick unsalted butter
For the corn broth
  • 1 quart water
  • 4 corncobs, kernels removed and reserved for risotto
  • Salt
  • 1 bay leaf
  • 3 sprigs fresh thyme
For the corn risotto
  • 1 cup reserved corn kernels
  • 6 cups chicken broth
  • 2 cups prepared corn broth
  • ¼ cup extra-virgin olive oi
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups arborio rice
  • ½ cup dry white wine
  • ½ cup peeled and small-diced Granny Smith apple
  • ½ cup mascarpone cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon truffle oil
  • Salt and freshly ground black pepper
How to Make It
    To prepare the lobster
  1. Remove lobster meat from the shells, leaving the claws whole and splitting the tails in half. Place the lobster meat in a large mixing bowl and drizzle with olive oil and lime juice. Season with salt and pepper to taste. Transfer lobster mixture to a shallow sauté pan. Add bay leaf, butter, and enough water to cover the lobsters. Set aside until needed.
  2. To make the corn broth
  3. Place water, corncobs, 1 tablespoon salt, bay leaf, and thyme in a large saucepan over medium heat and simmer until liquid has reduced by half. Pour through a finemesh strainer. Adjust salt to taste. Set broth aside until ready to use. Discard cobs.
  4. To make the corn risotto
  5. Place reserved corn kernels in a small sauté pan and dry-roast them over medium heat until they begin to char slightly. Remove from heat and set aside. Place chicken and corn broths in a large saucepan and bring to a simmer over medium heat.
  6. Place olive oil in a separate large saucepan over medium-high heat. When oil is hot, add onions and garlic and sweat them until fragrant. Add rice to the pan and stir until all the kernels are coated with oil. Add wine and stir rice until wine evaporates. Add 1 cup of hot broth and continue stirring rice until broth has been absorbed. Repeat this process, adding 1 cup broth at a time.
  7. When rice is cooked al dente, add roasted corn and apples. Stir to combine. Fold in mascarpone, Parmesan cheese, butter, and truffle oil. Season with salt and pepper to taste.
  8. To plate and serve
  9. Place sauté pan of lobster over low to medium heat and reheat until warmed through. Place shaved fennel and olive oil in a small bowl and toss to combine. Season with salt and pepper to taste.
  10. Divide finished risotto into 4 serving bowls. Top each with a half lobster tail and 1 claw. Top each portion with an equal amount of shaved fennel and snipped chives. Serve immediately.

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