Lobster recipe: Lobster Risotto Balls

Restaurant Hunter Lobster recipe -
Lobster Risotto Balls at That Meetball Place in Patchogue

- In a 4-5 qt sauce pan add 2 tbsp of olive oil or vegetable oil
- Add 1 medium red pepper, diced
- Add 2 stalks of celery, diced, and sauté for 2 minutes on medium heat, stirring often
- Set aside and allow to cool
- Add 5 cups of seafood stock or vegetable stock in a separate 4-5 qt sauce pan and bring to a boil
- Add 2 cups of arborio rice and stir

- Turn down to a simmer and stir often, making sure to scrape along the bottom of pan to prevent rice from sticking (the broth should not boil so rapidly that it evaporates, but is absorbed by the rice)
- Test the rice to make sure it is done by biting into a grain; it should not be crunchy nor should it be fully cooked


- After rice is done, spread it out on a cookie sheet and cover with plastic wrap
- Cool rice in the refrigerator, preferably overnight
- After it is cool, place in a large bowl and add cooked peppers and celery
- Add in 1/2 cup chopped parsley
- Add in 1/4 cup Parmesan cheese
- Add in 4 oz. of shredded mozzarella
- Add in 4 oz. of chopped cooked lobster meat

- Gently mix all ingredients in together by hand until uniformly incorporated
- Form rice mixture into 1-inch balls and keep cold
- Mix together 2 cups of water and flour in bowl to form a smooth slurry
- Dip the balls in the slurry to coat, shake off the excess and dip in to 2 cups of panko breadcrumbs, coating them uniformly

- Put canola oil in heavy duty pot with enough to submerge the balls in (make sure oil isn't near the top of the pot because it will over flow once you add the balls in)
- Bring the oil to 350 degrees, using a high temp thermometer and fry the balls a few at a time, turning with a slotted spoon

- Remove when they are golden brown and drain them on a paper towel
- To plate, place balls in bowl, drizzle pesto sauce on top, and garnish with fresh parsley