I did tweak this a bit, and it turned out fantastic! Rich and elegant, and perfect for a dinner party or special occasion dinner. I used 1 medium size lobster tail and about 7 (20-25 size) shrimp, that I had cut into smaller pieces. After cooking the shallot and garlic in the oil for about 30 seconds, I added the lobster and shrimp, and sauteed until the shrimp turned pink, then removed the shrimp and lobster to a bowl and added a bit more oil, added the onions right to that same pan and carmelized them a bit before adding the arborio rice to toast it lightly. I couldn't see dirtying another pan to carmelize the onions, and this is how I usually make my risotto (whichever kind I'm making), so I just went my normal route. For the broth, I used a combination of homemade fish stock that I had in the freezer with a bit of chicken stock towards the end (because I ran out of the fish stock). I did not add any salt, as my fish stock was salty enough. I also cut the paprika back to about 1 tsp, and the cream back to about 1/2 cup (again, using up a partial carton that I had open in the fridge). I added the shrimp & lobster back just before serving. It was SO GOOD! Would make again in a heartbeat!
Please do not waste your lobster. The unusual amount of onion and the overpowering cayenne kills the flavor of the lobster. The basic premise is fine, but I've never encountered a risotto that required cream before. I don't think it really needs it, as the stirring during the cooking creates a lovely creamy texture anyway. Next time I'd be more inclined to make a basic risotto and put the lobster on top, but these flavors aren't complementary. The only changes I made were to add the lobster tail shells to the broth for additional flavor and I cut the onion to just half of one. My family likes risottos and this is one that we just couldn't eat.
I subbed shrimp for lobster. No offense but lobster is too expensive for this kind of a recipe. I cut the onions into slices and cartelized them with a little balsamic. Then I took the onions out and cooked the shrimp shallot and garlic together. When cooked I removed them from the pan and put with the onions. I reduced the paprika to 1 teaspoon and cayenne to 1/4 teaspoon. Instead of the sherry I used more of the same wine. I omitted honey. Once the rice was cooked I added in the shrimp and veggies. Everyone loved it and I'll definitely make it again.
We just put in one of the onions and loved it !
Amazing. I reduced the spices to a smidgin used fish stock lobster and langoustines added some chopped fresh tarragon. It was out of this world. On the menu for next dinner party
Loved this recipe. I changed it a bit. I was trying to copy a recipe from a restaurant. Came across this recipe which sounded like it might taste the same but I used shrimp rather than lobster and I added peas. This is going in our favorites file.
I used half and half in place of light cream. I will make this recipe again with very little cayenne pepper as I found it overwhelming. (I didn t think so much as a teaspoon would but it did.) The texture was lovely. I will rate it again next time.
It was very good. I used 1 or 2 cups of shrimp/lobster stock with the chicken stock. I did not have more but I think a seafood based stock would work better. The cream and/or honey is not necessary if you are adding cheese and the Sherry already. It had an odd sweet taste to it that I could do without when eating lobster/seafood. I won't add the honey or the cream next time. The stock, cheese and Sherry made it creamy enough.
