Lobster Arancini

Arancini are a traditional Sicilian dish: fried risotto balls. They are either served plain or with a sauce. They are a real treat.

This is a three phase recipe – so it seems like a lot of work – but you can break it up. I think that’s what makes it a great weekend recipe. Also I just realized – if you get sick of doing it midway through you could always stop and eat it at the phase you just finished. Brilliant. Either you get broiled lobster, lovely lobster risotto or you take it all the way to arancini. If you do make it to arancini, I really love them plain – but if you want a dipper, buy some arrabbiata sauce, warm it up and serve alongside.  

Lobster Arancini

Lobster Arancini
Yield: 24 (or so) arancini
Author:

A traditional Sicilian appetizer that is sure to please a crowd.

Time

  • Prep: 1hr 30mins
  • Cook: 1hr 30mins
  • Total: 3hrs

Ingredients

  • 3 (or so) lobster tails depending on size – thawed if prev. frozen
  • 5TB butter, divided – 1 TB or so per lobster tail, 2TB for the risotto
  • 1 shallot, finely minced
  • 3 cloves garlic, minced
  • 1 ½ cups arborio rice
  • 1 cup white wine
  • 3 cups lobster broth or chicken broth (I use Lobster Better Than Bouillon – which is great for soups, curries and pasta sauces too!)
  • 1 1/4 cup parmesan, freshly grated and divided
  • Juice of 1 lemon
  • ¼ cup parsley, minced
  • Salt and pepper
  • 2 cups panko
  • 2-3 eggs, beaten
  • Vegetable or canola oil

Recipe

  1. Phase One: Broil the Lobster
  2. Preheat your broiler.
  3. Take kitchen shears and cut down the center of the top part of the lobster tail shell. Cut until you reach the part of the shell where the tail fans out and there is no more meat. Using your thumbs and fingers firmly and forcefully pull the shell open a bit. Reach into the shell and gently pull the meat upward, loosening it from the shell but leaving the end near the tail fin attached. Slightly push the shell together below the meat and prop the butterflied row of tail meat on top.
  4. Top the lobster with a pat or two of butter. Generously season with salt and pepper.
  5. Broil for 1 min per oz of lobster – so 4 mins for a 4oz tail. Meat will be just opaque. If you want to finish here – you can do that! Tada you have lobster tails for salad or anything! If you want to make arancini, let’s keep going.
  6. Phase Two: Lobster Risotto
  7. Heat a heavy bottomed pan over medium heat. Melt your remaining 2TB of butter. Add the shallot and saute for 1-2 min. Add garlic and cook for 1-2 min more. Add the rice and toast for 1-2 mins, stirring constantly.
  8. Add the wine and let it simmer and bubble until entirely evaporated, stirring the entire time. Slowly add the stock ½ cup at a time. Add, then stir stir stir, then when it is all evaporated add another ½ cup. Each iteration will take 2-3 mins and DO NOT RUSH IT. Cook until rice is tender but not mushy and still holds its shape. If you feel 3 cups isn’t enough, add ½ cup or so more of water. Once all the liquid is added, reduce the heat and cook 15 mins more, stirring every few mins.
  9. While it’s cooking, chop lobster tail into nice smallish chunks.
  10. Once risotto is ready (not mushy, holds its shape, but rice isn’t crunchy) remove from heat. Stir in ¾ cup parmesan, lemon juice, parsley and lots of salt and pepper. Fold in lobster. Now you can stop right here and serve a lovely lobster risotto! Or you can keep going to arancini.
  11. Phase Three: Arancini
  12. Cool the risotto. Stick it in the fridge or spread it out so it cools. You do this so you can add the eggs without cooking them. Once it is cool add 2 eggs and ½ cup panko to the risotto. Mix.
  13. In another shallow bowl or pie dish combine the remaining 1 ½ cups panko, ½ cup parmesan, salt and pepper.
  14. Heat your vegetable oil to 350 in a heavy bottomed pot. Use a thermometer or you can also test if the oil is ready but putting a little piece of panko into it and see if it fizzes.
  15. With damp hands, roll about 2TB of risotto mix into balls. Try and get a bit of lobster meat in each one – partic if you used chicken stock instead of lobster stock. Then roll those in the panko mix until they are evenly coated. Set aside on a plate or cookie sheet. Repeat until you have used up all your risotto.
  16. Working in batches, deep fry your arancini until golden brown – about 4-5mins total, turning half way through. Drain on paper towel lined baking sheet and eat subito subito!
Appetizers, SnacksMary Bell ClementComment