Prep 45 minutes
Total 45 minutes
Serves as a main
US | Metric

Ingredients

  • 1 lobster, meat removed and picked
  • 300 g aged Carnaroli risotto rice
  • 3 medium banana shallots, finely chopped
  • 1 clove of garlic, finely chopped
  • 80 g unsalted butter (1/4 at start)
  • 2 tbsps vegetable oil
  • 1 litre vegetable stock
  • 50 g parmesan, grated
  • 2 spring onion, finely sliced
  • 1 orange, segmented and cut into small pieces
  • 10 fresh basil leaves, sliced

Click here if you'd like to buy my latest cookbook.

Nathan’s Lobster risotto with orange, basil and spring onion

A signature dish from Nathan, and always a popular one over the years.

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Watch the whole video at the bottom of the page or jump to a specific point of interest in the video from the list below.


Technique tips


Method

  1. Ingredients summary
  2. Over a moderate to heat, add a little oil and butter to a pan. Once the butters is foaming, add the shallots to soften for 1 to 2 minutes. At the garlic towards the end. Video
  3. Add the rice to the pan and stir constantly, ensuring that all the rice is thoroughly coated in the fat. Keep stirring (about a minute or two) until you hear the rice starting to fry. Video
  4. Now add a little of the vegetable stock to the pan. You should stir with a wooden spoon throughout. Keep adding a little stock as the rice absorbs the liquid - and keep stirring! Video
  5. After about 10 minutes your rice will be nearly done. You can see here how it looks a couple of minutes before it's ready. Video
  6. We'll now add the lobster, which will need about a minute of cooking if it was only cooked enough to release it from the shell. If you are using fully cooked lobster then add it ad the very end just so it warms through rather than overcooks. Video
  7. Take your cubed butter and the Parmesan and add them to the rice. Stir until the butter has melted. Video
  8. Add the spring onions, the sliced fresh basil and 5 or 10 turns of your pepper mill and stir them all in. Video
  9. Finally, add the cut up orange segments. Video
  10. Now, taste and adjust the seasoning. Video
  11. Serving it up


Nathan’s Lobster risotto with orange, basil and spring onion

A signature dish from Nathan, and always a popular one over the years.

favorite
print
rate
Prep 45 minutes
Total 45 minutes
Serves as a main
US | Metric

Ingredients

  • 1 lobster, meat removed and picked
  • 300 g aged Carnaroli risotto rice
  • 3 medium banana shallots, finely chopped
  • 1 clove of garlic, finely chopped
  • 80 g unsalted butter (1/4 at start)
  • 2 tbsps vegetable oil
  • 1 litre vegetable stock
  • 50 g parmesan, grated
  • 2 spring onion, finely sliced
  • 1 orange, segmented and cut into small pieces
  • 10 fresh basil leaves, sliced

Watch the whole video at the bottom of the page or jump to a specific point of interest in the video from the list below.


Technique tips


Method

  1. Ingredients summary
  2. Over a moderate to heat, add a little oil and butter to a pan. Once the butters is foaming, add the shallots to soften for 1 to 2 minutes. At the garlic towards the end. Video
  3. Add the rice to the pan and stir constantly, ensuring that all the rice is thoroughly coated in the fat. Keep stirring (about a minute or two) until you hear the rice starting to fry. Video
  4. Now add a little of the vegetable stock to the pan. You should stir with a wooden spoon throughout. Keep adding a little stock as the rice absorbs the liquid - and keep stirring! Video
  5. After about 10 minutes your rice will be nearly done. You can see here how it looks a couple of minutes before it's ready. Video
  6. We'll now add the lobster, which will need about a minute of cooking if it was only cooked enough to release it from the shell. If you are using fully cooked lobster then add it ad the very end just so it warms through rather than overcooks. Video
  7. Take your cubed butter and the Parmesan and add them to the rice. Stir until the butter has melted. Video
  8. Add the spring onions, the sliced fresh basil and 5 or 10 turns of your pepper mill and stir them all in. Video
  9. Finally, add the cut up orange segments. Video
  10. Now, taste and adjust the seasoning. Video
  11. Serving it up


Click here if you'd like to buy my latest cookbook.