The perfect appetizer and a great way to use up leftover risotto, these Lobster Arancini can be frozen for easy party prep!
Keyword: arancini, lobster, risotto
1large shallotfinely chopped
2clovesgarlicsmashed and peeled
1 1/2cupsarborio rice
1cupwhite wineI used pinot grigio
5cupslobster stocksimmering (use Chicken Stock if you can't find Lobster stock)
1teaspoonfreshly chopped parsley
1 1/2teaspoonskosher salt
1/4teaspoonfreshly ground black pepper
1/2cupfinely grated Parmesan
8ounceslobster tail meatchopped into 1/2-inch cubes
Melt the butter in a large saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic and cook 1 minute. Add the rice and stir to combine. Add the wine and simmer until the liquid is evaporated. Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the Parmesan, lemon juice, parsley, salt and pepper. Line a baking sheet with parchment and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
In a small skillet, melt the remaining 1 teaspoon of butter and sauté the peas until warm. Stir in the lobster and cream. Set aside.
In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs. With damp hands, use about 2 tablespoons of the risotto mixture to form golf ball sized balls. Make an indentation in the center of each ball and insert small amount of the lobster and peas. Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
In a large, heavy-bottomed saucepan, add enough oil so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F or a piece of bread thrown in starts to brown. Working in batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.