How to Make the Perfect Lobster Risotto Every Time!

guess what folks I'm going to take the mystery out of lobster Roto really really really easy I know that we all think that we G to do that on Valentine's Day or something special but you can make this at the house so let's get it so listen I'm going to take that mystery out of it for you now look this is what I got right here look I've already done my lobster tails right I already took them out I'm going to go ahead and put this one here if I was going to cut the Flesh and put it on the top I would run my thumb down the bottom of this separate the meat from that membrane there but I'm going to go ahead and do it like this this is like super easy to do and then look how small this lobster tail is this what makes it a little bit you know more affordable you guys probably can do this if you just wanted to do uh two you know what I mean but I got four here you know what I mean cuz I like to have a lot of Lobster in mine now look I just peel this back reach down here go ahead separate it from the membrane on the bottom pull all the way back to the Tail cuz we want to get as much meat as we can right we pull that out then we take a look at it and look at that right there folks what we want to do is just like multitask this is a really a real real quick dish to make just put this on low right I'm going go ahead and drop in you know my butter now while that's melting if you guys come on back over here I'm going to take my Lobster and just cut this down into the bites that I would like to have you know what I mean you guys can do it any type of way you want to do it it depends on how big your bites you want to be since I got four and I like to taste the lobster look that's a nice piece so I grab these we do the same now I'm going to take this around make sure this is completely melted right right now we have that in there and if you want some insurance I want you guys to take a look at this right here you see this right here this is what I keep inside of this right here look this is Branch and Vine This is garlic infused olive oil I probably cook with this probably 70% of the time I have all of the you know garlic I mean I have all of the infused um olive oils but getting back to this right here if I put just a little bit in there like I just did right there that help protect protect the butter too that's like a little Pro tip and ooh man you can smell that too right so now let's go ahead and put this in the inside right now we don't want to overcook it right look at this right here so you see this right here this is about as far as you want to go on that low heat it should only take you about 3 minutes you know so look we'll just put it in in here okay so I to wash you know my carrot and my celery right so what we want to do is we want to cut this down right so I'll come to here get rid of that now this is already thin right so I'm going to take it and just go across you know down the middle of the spine right so this should be good enough for me now I'm going to go ahead and give this a dice all right so peel sliced them down just to get them into some you know small pieces right then you take your carrot you want to try to keep it all about the same size as your celery okay so once we get to this part that we at right now I got myself a bowl I'm going explain this as simple as it can be right I'm going to start with my carrots cuz you know carrots is like super hard right so we want to get our carrots and our celery done after we do that we going to put that set it to the side and then it's going to move real fast right so got a little butter here we want to get this to melt just put a little bit in there we're going to protect that that's cool we want that butter leaf buttery Flavor now like I do my onions now if I had onions I'd probably put those in there first but this right here I'm going to start with my my carrots just give them about a minute Head Start then I add my celery coming up on a minute right we add our celery now this combination of flavors right here does it now it's almost like the Trinity cuz we going to have some uh more like miror P you know what I mean because what we gonna do is we gonna use uh shallots right but you guys got to get used to cooking with shallots too now that I separate my salad right I'm going to go ahead and we going to cut this down you know excuse me for saying that what we going to do is we getting ready to Mint it we want that unique you know flavor of that that's why we're not just using a regular onion right now the part I want to tell you guys is listen when you cooking this down you just want to cook these until they get soft right now when I take them like this I can feel the difference between when I first put them in here and you know and now they starting to soften up this is almost about right where I want it to be you know what I mean so I just I keep doing this cuz I want them to have maximum you know contact now I'll take this we just put this in here I want to get it all in there right it's okay if we leave a little residue in there cuz we cooking still keeping that all low I'll set this off to the side over here like that I come back with my garlic infused olive oil right here yes sir put that there but we going to wake that up even more I'm going to take my shallot let's get that in there now those of you guys that have been following me know I like to use my garlic press and fresh garlic right but somebody bought me this mince and I got to use it so I'll just take it like that and we're just going to move this around I'm going kind of like keep it towards the outside now I'm getting ready to bring in my [Music] rice now we kind of like just toast this up a little bit and let this merry together now we going to add in our white wine now this is really like the deglaze step gives it all this is part of like the uh The Taste too now we going to cook all that off of there but I just want to show you something I'm using these hexclad p uh pots and pans you know what I mean so really nothing is down here so we just want to put about a half a cup in here you know soon as it get hot you'll be able to smell the wine right off of the back all right while we cooking off that wine right now we need to have about four cups right so let's just go ahead and do that this my chicken broth now we come back over here look like we done cooked off all of it you really don't see nothing you know in there when you smell itoo that right there is right folks trust your nose too right so if it smells good here it kind of like got like a a creamy type texture to it already right so now we want to take our broth now I'm going to start adding a little bit in at a time right I'm on that Medium heat also should have said that you know what I mean let's go ahead and verify cuz look we want to start we want to see it boil now I'm going to keep you know stirring this what I want to see is I want to see the absorption with my rice right we want to let that once it's absorbed then I'm going to add a little bit more to it then we going to keep adding a little bit more and more until all of it's gone but it usually takes about 4 cups you see this right here see everything that was probably about a cup I put in there actually I'm looking at my Pyrex I know it is you probably want to add just about a half a cup at a time right and the reason being if you put in a cup you see it took a little it took a minute for this to go ahead and uh you know to come back up to a boil so about a half a cup at a time you cook it you let it absorb you know whatever evaporates out of here but you really just want the absorption and this right here you guys got to try it if you never tried this before though you probably put this in a in Your Arsenal too this is one of the things that are super easy to make you know I mean it just takes a little bit of time working with this rice okay so look what we doing is you can see everything is just about gone right you can see how it's thick I reduce my heat you know what I mean let's see yeah we just want to be about medium a medium flame right you see how it's kind of like thick kind of look like wet rice right but this is what you want to have right here now what you want want to do is you want to add your celery and carrots back in there and everything else any of the juices all of that that's where you going to get your flavor from right so we just move this around like this let me just get everything mixed in it starts to heat this back up and I want to I'm going to go ahead and come down to a low all right now you see this cheese right here you guys can pronounce it you can let me know how to do it I think they call it parmesana you know cheese or whatever this right here gives me a little bit of a tongue twist but don't trip you got it don't forget you guys can go to my website the full printable or screenshot uh recipe is on there that's smoking and Grilling withth a.com and that's wab.com all right so now I'm going to take my cheese and what I want to do is I'mma grade it and what I'm looking to do is to get myself I don't know maybe about a half a cup would be good make sure you put your fire and your you got your fire set on at least you know like a low heat you know what I mean and now you notice I'm doing like the small the small size make it easier to you know to grade and the Melt now remember we got that low heat now what we do is we start adding this to it right then we just start working it around just like what you see look at that right there you see how it just disappears only about a/ a cup folks sometime I make this and you know you be trying to make it like cheesy you know what I mean but it's no need now the reason we got on low heat just to help it melt but when we add our don't forget we got to put our Lobster in here right when we put that Lobster inside we don't want that Lobster to you know cook no more right we just want it to be a little bit on the warm side just enough to heat it up all right so now we just about done now I'm going to take this in my Lobster and I'm going to go start incorporating a little bit of this inside of here you know to help warm it up right listen I just tasted this and I can tell you look that's it right there we now if you ever had it it's just that easy I know nobody really thinks it's that easy to do once you see it in one of these videos but it is that easy now I'm going to take it put this in a bowl remember I show you some of them that Lobster back that's really for the presentation you know what I mean and I can use a metal utensil inside of my hexclad you know my hexclad Potch and pan why because it's just the way it's designed that's not a noncoated I mean it's not a non uh stick coating it's made in the pan [Music] so so as you can see I hit it with a little bit of parsley listen I'm not going to overt talk it I promise you if you ever got it in a restaurant you know that this right here is loaded with you know lobster right that's why I did the four you know what cheers y'all that right there is fire for those of you guys that ever had it out in the restaurant you know what I mean look it's loaded with that lobster tail listen I'm not going to overt talk it I'm going to get right to it don't forget talk to me down in the comment section below don't forget this full recipe is on my website smoking and Grilling with a.com that's wab.com with that being said if you're new you know what to do don't forget to like subscribe and tell everybody there's a channel out here to simplifying these recipes taking a mystery out of cooking and guess what folks your boy got cover for Valentine's Day I'm out [Music] [Music] peace