As we approach the warmer months, many of us are starting to plan our summer menus, searching for dishes that are refreshing, flavourful, and easy to prepare.
If you're a seafood lover, you'll want to add this delicious lobster and avocado risotto recipe to your list. Not only is this dish packed with the fresh, summery flavours of fennel and peas, but it's also an excellent way to indulge in some high-end dining without the steep price tag.
Lobster is a luxurious ingredient that many of us only get to enjoy at fancy restaurants or on special occasions. However, with this recipe, you can bring the taste of a five-star restaurant into your own home. By combining succulent lobster meat with creamy avocado and rich, creamy risotto, you'll create a dish that's both elegant and comforting.
What's more, lobster is typically in season during the summer months, making this the perfect time to enjoy this decadent seafood. When combined with fresh, vibrant ingredients like fennel and peas, lobster creates a dish that's bursting with flavour and perfect for al fresco entertaining.
So, whether you're planning a fancy dinner party, a romantic date night, or simply want to treat yourself to a special meal, this lobster and avocado risotto is the perfect choice. With a little bit of effort, you can create a dish that will impress your guests and satisfy your cravings for a luxurious, indulgent meal. 
Lobster and Avocado Risotto
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4-6
Ingredients
- 1 large avocado from Mexico, diced
- 2 tbsp (15 ml) lemon juice
- 2 tbsp (15 ml) olive oil
- 1 shallot, finely diced
- 1 fennel bulb, finely chopped (keep fronds for garnish)
- 1½ (375 ml) cups arborio rice
- ½ (125 ml) cup white wine
- 6 cups (1 1/2 L) lobster stock or vegetable stock, warmed*
- 1 cup (250 ml) fresh or frozen sweet peas
- 2 x 1½ lb (680 g) cooked lobsters, meat removed and chopped
- Zest of 1 whole lemon
- ½ (125 ml) cup parmesan, grated
- Salt and freshly ground pepper to taste
Preparation
- Mix the avocado pieces with the lemon juice and set aside.
- In a large saucepan over medium heat, heat the olive oil and add the shallot. Sweat for 1-2 minutes before adding the rice.
- Add the chopped fennel, cook, stirring occasionally for 1-2 minutes before adding the dry white wine.
- Add the wine and cook for a minute while stirring constantly. Add about half of the stock and stir periodically for 3-5 minutes until most of the liquid is absorbed.
- Add remaining stock, one ladle at a time until the rice becomes slightly translucent and is al dente, or slightly firm to the bite. Add the peas with the last ladle of stock, about 20 minutes after the first ladle of stock was added.
- Add the diced lobster meat, the lemon zest, the grated parmesan and the avocado. Stir delicately until well incorporated and creamy. Adjust the seasoning with salt and freshly ground pepper. Serve hot and add the fennel fronds as garnish.
*Tip: You can make a quick stock with the carcasses of the lobsters you shelled. Just add an onion, a carrot, a rib of celery and a bay leaf and top with 6 cups of water. Simmer for 20 minutes and strain.
