search barefoot contessa

Lidey's Table

Lobster & Corn Risotto

Monday, September 12, 2016

Simon Bordwin

Labor Day might be the unofficial end to summer, but isn’t the first week of September a little early to be drinking pumpkin coffee? Last time I checked, it’s supposed to be 90 degrees in New York this weekend. So for now, I’ll be eating tomato salads and drinking watermelon cocktails, but when the temperature finally does start to drop, even slightly, I’ll be making this Lobster & Corn Risotto. A great recipe for the inevitable transition from summer to fall, it calls for summery ingredients- corn on the cob, cherry tomatoes and lobster meat- in a dish that’s warm and comforting on those first nights with a chill in the air.

Lobster & Corn Risotto

serves 4

  • 3 large ears corn on the cob
  • 2 tbs extra virgin olive oil
  • 2 tbs unsalted butter
  • 2 cups thinly sliced leeks, white and light green parts, cleaned of all sand (1 leek)
  • 1 1/2 cups Arborio rice
  • ½ cup dry white wine
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 ½ cups cherry tomatoes, cut in half through the stem
  • 1 tsp freshly grated lemon zest
  • 1 tbs finely chopped fresh tarragon
  • ½ cup freshly grated Parmesan
  • ¾ lb cooked lobster meat

Remove the husks and silk from the corn and cut off the kernels as close to the cob as possible. You should have about 2 cups of kernels. Set the kernels aside. Break the cobs in half and place in a medium saucepan with 10 cups of water. Cook over low heat for 15 minutes. (The stock should remain at a low boil so it reduces slightly

Meanwhile, heat the olive oil and butter in a medium pot or Dutch oven over medium heat. Add the leeks and sauté for 5 to 7 minutes, until tender. Add the rice and stir for one more minute. Add the white wine and simmer over low heat, stirring constantly, until most of the liquid has evaporated. When the stock has been cooking for fifteen minutes, remove the corn cobs and discard, keeping the stock at a simmer as you cook the risotto.

Add the stock to the pot with the leeks and rice, one ladleful at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 25 minutes.

When the risotto has been cooking for 15 minutes, add the tomatoes, corn, salt and pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the lemon zest, tarragon, Parmesan and lobster meat, reserving a few pieces of lobster meat for serving. Serve immediately, with the reserved lobster pieces on top of each serving.

Share This

Lidey's Table

More Lidey's Table

Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

barefoot contessa


Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)