Anne Burrell's Lobster Risotto | Worst Cooks in America | Food Network

[Music] today we are going to be making a seafood risotto in fact we are going to be making lobster risotto [Laughter] and i'm going to add some tomatoes and zucchini to it you want to buy lobsters that are alive and you want lobsters that are pretty active and really feisty because that means that they've been out of the water for the least amount of time you know lobster meat is very sweet they come from the ocean i'm gonna make some water that's salty but i also want a lot of other aromatics in there i'm gonna put in some coriander seeds a whole bunch of thyme and about three bay leaves to my water some lemon some garlic some white wine all right a whole bottle and some salt so i'm gonna let that come right back to a rolling boil they're just gonna help bring out and perfume my lobster a little bit without taking over get your stock heating up and then i'm going to start to get the base of my risotto ready so i'm going to be dicing my onion risotto by the way is a cooking method it is not a type of rice risotto really should not have any cream in it at all what makes it creamy is the starchy grains of rice and the constant stirring and that's what makes the beautiful texture of risotto so i'm just getting my onions in there i'm not turning this on yet all right so i'm going to cook these guys for about 10 minutes what color do lobsters turn when they're cooked they turn red so my zucchini cut one side off look no more rolly we make a flat side and i just want the colored part so here's my sticks then i'm gonna start to do dices the inside is mostly just starchy stuff and the seeds and things like that all right so when i handle a tomato i like to cut these on one side cut the stem out just one time because these have a lot of liquid in them i'm gonna just take out the whole guts today so i am using flavors that are not going to overpower my lobster but that complement it all right so now we have sticks and then we're going to go dices then i'm going to go ahead and i'm just going to start actually sweating my onion i'm going to salt my onions a lot right now you have to season from the beginning and also i'm just going to give a little pinch of crushed red pepper just because i for fun my onions are not swimming in oil but they come up about halfway up the sides of where the onions are all right so i'm now this lobster is not completely cooked all the way through because i want to get that lobster flavor to cook in my rice a little bit and i don't want to overcook the lobster so now i'm just letting it cool down while i finish up my tomatoes tomatoes and lobster go together very nicely so coat the rice with olive oil and then i spread it out so it's a nice even layer and what i'm doing is called toasting the rice toasting the rice is a wildly important step all right i'm gonna put this lobster body in my stock to really drive home that lobster flavor i twisted the tail off the bottom of my lobster this stuff what's coming out of there the light green stuff is called the tamale which is the liver and the dark green stuff this coral this is the roe it's like the lobster caviar you can totally eat that stuff my rice is nicely toasted and i am ready to move on my next step is going to be adding the wine and every single time when i add the liquid i add just enough to cover the surface of my rice so i kind of want my tomatoes to sort of break apart so i'm going to be adding my tomatoes now and i'm gonna add a little bit of salt so i'm stirring this frequently all right so the tails are the big money items bend it back you can just break it right off okay cut through the shell on the bottom and then you can just and the whole tail comes right out all right so now i'm going to add stock to this until it covers the surface of my rice stir this every once in a while all right so the claw use the back of your knife all right break this little guy off all right so there's a big piece of cartilage right in the middle of this claw so carefully cut it on the top and the bottom of the claw so you can expose this piece of cartilage all right now this guy its little arm so you see how it's flat sort of like that so on both of the edges of the flat side that's where you want to cut and you pull out all that little arm meat all right so i'm just going to bounce over and check my risotto for a second so i'm adding more stock i'm also going to add another big money item which is a spice called saffron but it has a really strong flavor it also makes things turn really bright yellow so for my lobster tail i'm gonna cut it right down the middle and then dices and fairly largest chunks you don't you want to know that the lobster's in there don't chop up my big money item to like teeny tiny pieces that i can't find anywhere all right i'm gonna finish this with parsley at the very last minute okay and it brings a beautiful grassy green freshness to the whole situation so i'm just gonna shave off the leaves so at this point my rice is just about done and so i'm gonna add my zucchini all right i'm gonna stir that in i'm gonna add my cubed lobster and stir that in now is my risotto flowing no it's kind of holding its shape isn't it so i'm just gonna give it a little bit more liquid just to let it out just a tiny bit all right turning my burner off so the last thing that we're gonna do i have butter you want your butter cold and some parmesan cheese this is how we set the perfect texture of risotto it's called the manta carre whip the hell out of it because you want the butter and the cheese to really come together with this starch and get married all right so that was the finishing step aside for my parsley very last thing stir it [Music] all right so you see how it spreads out so we're looking for that consistency and just for fun there we go what do you guys think ready to dig in yeah all right

Channel: Food Network

Views: 97,583

Keywords: food, cooking, recipe, how-to, how to make, tutorial, cook, chef, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick, worst cooks in america, worst cooks, worst chefs, cooking advice, cooking mistakes, anne burrell, kitchen fails, kitchen disasters, bobby flay, alton brown, cooking fails, food network, anne, lobster, risotto, saffron, tomato, zucchini, summer, lobster recipes, lobster risotto, how to cook risotto, dinner

Id: f1Da_2s4AUU

Length: 7min 43sec (463 seconds)

Published: Sat Jan 30 2021