Smoked Lobster Risotto with Spring Peas
Smoked Lobster Risotto with Spring Peas is a fun recipe that almost qualifies as a one pan meal, with one extra step of smoking the lobster tails. These baby lobster tails were so cute, I wanted to create a delicious recipe that would give them their shining moment! With the addition of smoking the lobster tails on my Traeger, I was able to add a touch of wood fired flavor the lobster, giving it that simple one extra layer of added flavor. If you don’t have a smoker, this could be done for a few minutes under a broiler on the middle rack as well. So many things can be cooked outside on a smoker or grill that can be cooked inside, really anything!
Making your own homemade lobster stock to add to the dish is a game changer. Seafood stocks develop a lot of flavors over a shorter period of time. I use the same process with shrimp shells as well, sometimes if I use shrimp and don’t have time to make a stock, I’ll put the shells in a ziplock bag in the freezer so I can make it another time. Seafood stocks work great in a cioppino or seafood stew or even a lobster bisque. Simmering them with the veggies for about 30 minutes will give you a ton of flavor, versus a chicken stock that brings out flavor over a few hours.
Smoking the lobster tails, removing the meat from the shells and reserving it for the dish gives you the perfect opportunity to make a lobster stock with the shells and it will be ready for the risotto by the time you get the other ingredients going and you’re ready for it. If you make more than you need, label it and stick it in the freezer for another dish. I promise, once you try this, you’ll always want homemade stock. It’s another example of how to take your dishes to the next level with one extra step.
I hope you enjoy this Smoked Lobster Risotto with Spring Peas!
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Course
Entree
Cuisine
Italian
Servings
6 servings
Ingredients
Lobster Tails:
5- 4-6 oz. lobster tails, reserving shells for stock
1 stick butter – 4 oz.
½ Tbsp. Old Bay
2 cloves garlic, minced
1/2 lemon
½ tsp. kosher salt
¼ tsp. black pepperSprinkle of paprika over each lobster tail
Lobster Stock:
Reserved lobster shells
3 Tbsp. Extra Virgin Olive Oil
1 yellow onion cut into 2” chunks
2 carrots, cut into 2” chunks
2 celery stalks, cut into 2” chunks
2 Tbsp. tomato paste
2 bay leaves
5 garlic cloves, smashed
1 tsp. kosher salt
½ tsp. black pepper
Risotto:
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. butter
½ yellow onion, diced
3 cloves garlic, minced
½ lemon, juiced
2 cups Arborio rice
5-6 cups of lobster stock
¼ cup heavy cream
½ cup spring peas, fresh or frozen
Reserved smoked lobster, chopped
Chopped chives, for garnish
Squeeze of lemon, if desired
Instructions
Place the lobster tails on a baking sheet. Use kitchen shears to cut the lobster shells along the back side, carefully use your fingers to loosen the lobster from the shell, pull it up to rest it on top of the shell, leaving the bottom part of the tail attached to the shell.
Preheat your smoker (or oven) to 500F.
In a small saucepan on the stove, melt butter, Old Bay, minced garlic cloves, ½ lemon juiced, salt and pepper. Pour half of it into a small bowl and reserve the other half. Brush the melted garlic butter mixture over the exposed meat of the lobster tails. Sprinkle each lobster tail with paprika.
When the smoker (or oven) is preheated, place the baking sheet of lobster tails on the center rack and smoke for 8-10 mins. depending upon the size. You want them just opaque so they don’t overcook, they will finish cooking in the risotto.
When they’re finished, remove from the smoker and let cool. When cool enough to handle, carefully remove the lobster tail meat from the shells and dice it into ½” chunks, reserve in a bowl for later. If there’s one you want to use for presentation on top, remove it and leave it on the baking sheet whole until ready to serve.
Using the lobster shells, make a homemade lobster stock. In a large stock pot, over medium heat, add EVOO, celery, carrots, onions and sauté for about 5 mins. Add lobster shells to the pot and tomato paste, stir to combine. Add bay leaves, garlic cloves, salt and pepper. Bring to a boil, reduce to a simmer, no need to stir, just skim the top to remove the foam every 15 mins or so. Stock will be ready in about 30 mins.
In a large Dutch oven or pan with a rounded bottom, add equal amounts EVOO and butter over medium low heat. Add diced onion, sauté 5 mins. Add minced garlic, sauté 2 more mins. Add remaining garlic butter mixture from the lobster tails and stir to combine. Add lemon juice and arborio rice.
When the mixture starts to get dry, add 1-2 ladles of the lobster stock, stirring with a wooden spoon over medium heat until it is absorbed. Continue adding a ladle of stock about every 10 mins. as it is absorbed. It should be almost fully cooked after about 20-25 mins.
Add heavy cream, stir to combine, then add peas and reserved chopped lobster, stir and turn off the heat.
Serve in bowls with chopped fresh chives and a squeeze of lemon, if desired. If serving with a lobster tail on top, pop it back in a 350F oven for 2 minutes to warm it before serving.