Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils Recipe

Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils Recipe inspired by Sports Grille Boston

• Skill Level: Advanced
• Servings: 6
• Total Time: 7 hours
• Preparation: 1 hour 30 minutes
• Inactive: 2 hours
• Cooking: 3 hours 30 minutes

Ingredients:

• 7 1/2 tablespoons olive oil, divided
• 1 small Spanish onion, finely diced
• 2 cloves garlic, finely minced
• 2 cups Arborio rice
• 1 cup white wine
• 4 1/2 cups lobster stock, heated (see recipe below)
• Heated water as needed
• Kosher salt and fresh ground black pepper
• 1 1/2 cups shiitake mushrooms, sliced
• 6 ounces cooked lobster meat (tail, claw, and knuckle portions)
• 4 ounces Asiago cheese, freshly grated
• 2 ounces cold butter, cubed
• 12 large fresh sea scallops
• 1 cup freshly shelled peas
• Pea tendrils
• Lobster oil for garnish (see recipe below)

Lobster Stock:

• 8 medium lobster shells
• 2 tablespoons plus 1/4 cup olive oil
• 8 garlic cloves
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 1 small fennel bulb, cored and chopped
• 1 bottle (750-ml) white wine
• 5 quarts water
• 3 celery stalks, chopped
• 1 (28-ounce) can diced plum tomatoes
• 2 tablespoons black peppercorns
• 1 teaspoon Spanish saffron threads
• 3/4 teaspoon dried crushed red pepper
• 2 bay leaves
• 4 thyme sprigs
• 6 tarragon sprigs
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Lobster Oil:

• 3 lobster shells
• 1/2 carrot
• 1/4 medium onion
• 1/2 stalk celery
• 1 teaspoon paprika
• 2 cups extra-virgin olive oil

Instructions

1. Heat 3 tablespoons of olive oil in a medium pot. Add the diced onion and minced garlic, sauting until tender. Stir in the Arborio rice to coat with oil. Pour in the wine and cook until reduced. Begin adding the hot lobster stock, 2 cups at a time (totaling 4 cups), allowing each addition to absorb before the next. If more liquid is required, use hot water. Season with kosher salt and pepper. Transfer the risotto onto a sheet pan and cool in the refrigerator if preparing in advance.
2. In another pan, heat 1 ounce of olive oil until nearly smoking. Add the shiitake mushrooms along with the reserved risotto, tossing to combine. Gradually pour in the remaining 1/2 cup lobster stock, stirring as it is absorbed. Mix in the lobster meat, 2 ounces of Asiago cheese, and cubed cold butter, stirring gently until fully combined and heated. Spoon the risotto onto the center of serving plates.
3. For the scallops: Heat 1 1/2 tablespoons olive oil in a saut pan until nearly smoking. Season the scallops with 1 teaspoon each of kosher salt and black pepper. Sear the scallops for 1-2 minutes per side, or until just cooked through. Arrange scallops on top of the prepared risotto.
4. Wipe out the pan and add 1 tablespoon of oil. Briefly toss the peas and pea tendrils in the hot oil for about 30 seconds. Layer them over the scallops and risotto. To finish, drizzle lobster oil around the edge of the plate and garnish with the remaining Asiago cheese. Serve immediately.

Lobster Stock

1. Preheat oven to 400F.
2. Place lobster shells in a roasting pan, drizzle with 2 tablespoons of olive oil, and roast for about 45 minutes, until slightly charred.
3. In a large stockpot, warm 1/4 cup olive oil over medium heat. Saut garlic, onions, carrots, and fennel for 5 minutes. Pour in the wine and simmer until reduced by half. Add the roasted lobster shells, water, and all other remaining ingredients. Simmer gently for 1 1/2 to 2 hours. Strain and reserve the stock. If preparing in advance, let cool and store airtight in the refrigerator for up to 1 day or freeze up to 1 month.

Lobster Oil

1. Preheat oven to 400F.
2. Roast lobster shells for 10 minutes, then place in a large saucepan. Add the remaining ingredients and bring to a boil. Lower the heat and simmer 20 minutes. Take off heat and allow to cool completely. Strain out solids and reserve the oil. Store covered in the fridge if making more than 2 hours ahead.

Indulge in this luxurious lobster risotto, where tender day boat scallops, earthy shiitake mushrooms, sweet peas, and fresh pea tendrils unite in creamy perfection. The homemade lobster stock and oil elevate every biteworth the time for an unforgettable gourmet feast that will impress and inspire your inner chef!