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Lobster Orzo 🦞 for ep.10 of my restaurant series.
If you loved this recipe, check out my Leek Orzo!
Why You’ll Love Lobster Orzo
This lobster orzo is SO creamy and delicious. It’s lemony, herby and such a cozy meal. I love anything lobster and this recipe is to die for. The salsa macha here bring in that spice, which you know that I love. It’s very easy to make and perfect for a date night in. Which is precisely what I did.
How To Prepare Lobster Orzo
🦞 First, get the meat out of the lobster shells. Then, chop the meat up.
🍷 Secondly, preheat a pan and add the shells. Sauté for 2 minutes and add in the wine. Let it reduce. Then, add in whole garlic, shallot, celery and peppercorn. Simmer for 30-45 minutes. Strain. You should have 4 cups broth.
🌶 Preheat a pan for 2 minutes on medium. Then, add in panko and salsa macha. Brown until golden on medium heat, about 3-4 minutes. Remove from pan and wipe.
🍋 Then, add olive oil in that same pan. Add in 4 lemon slices and caramelize with a tiny pinch of salt and sugar on both sides. Should take about 2 minutes per side.
🔪 Then, remove lemons from pan and chop up.
🧄 In that same pan, add a touch more olive oil, shallots, thyme and garlic. Then, sauté 2 minutes and add in orzo. Sauté 2 more minutes on medium heat.
🧈 Add the butter and lemon peel to a pot, melt and add in lobster. Then, poach on low heat until fully cooked.
🔥 Start adding the hot broth 1 cup at a time risottata style. Then, cook until al dente, about 3-4 cups of broth.
🌟 Then, add in miso, mascarpone, a bit of lemon juice, parsley and the lobster with some of the butter.
🌿 Lastly, serve with the crunchy panko and more parsley.
Substitutions and Variations for Lobster Orzo
- You can use shrimp or crab meat instead of lobster.
- Herbs are always very easy to swap for your favorites or which ever ones you have on hand.
- You can use chili oil/chili crisp instead of salsa macha. If you don’t want it spicy, you can leave it without.
Chef Nadia’s Tip
Add the hot broth 1 cup at a time.
Similar Recipes
Common Questions
I use Barilla Orzo.
You can use shrimp or crab meat instead of lobster.
I make my own, but you can use any chili oil/chili crisp.
Lobster Orzo
Ingredients
- 2-8 oz lobster tails
- 6 cups water
- 1/4 cup white wine
- 2 celery ribs
- 3 garlic cloves, 2 whole and 1 minced
- 3 shallots, 2 brunoise and 1 whole
- 1 tbsp pink peppercorns
- 1 cup orzo
- 4-5 oz unsalted butter
- 1.5 lemons, peel of 1 and the other 1/2 thinly sliced
- Pinch of sugar
- Olive oil
- 1/4 cup fresh parsley
- 3 tbsp mascarpone
- 2 thyme sprigs
- 1 tbsp miso
- 1/3 cup panko
- 1.5 tbsp salsa macha , or chili oil/crisp
- Salt and pepper , to taste
Instructions
- First, get the meat out of the lobster shells. Then, chop the meat up.
- Secondly, preheat a pan and add the shells. Sauté for 2 minutes and add in the wine. Let it reduce. Then, add in whole garlic, shallot, celery and peppercorn. Simmer for 30-45 minutes. Strain. You should have 4 cups broth.
- Preheat a pan for 2 minutes on medium. Then, add in panko and salsa macha. Brown until golden on medium heat, about 3-4 minutes. Remove from pan and wipe.
- Then, add olive oil in that same pan. Add in 4 lemon slices and caramelize with a tiny pinch of salt and sugar on both sides. Should take about 2 minutes per side.
- Then, remove lemons from pan and chop up.
- In that same pan, add a touch more olive oil, shallots, thyme and garlic. Then, sauté 2 minutes and add in orzo. Sauté 2 more minutes on medium heat.
- Add the butter and lemon peel to a pot, melt and add in lobster. Then, poach on low heat until fully cooked.
- Start adding the hot broth 1 cup at a time risottata style. Then, cook until al dente, about 3-4 cups of broth.
- Then, add in miso, mascarpone, a bit of lemon juice, parsley and the lobster with some of the butter.
- Lastly, serve with the crunchy panko and more parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
