Lobster and Corn Arancini

By: beachcritters

March 26, 2014

0 Comments

Clearly I am not in control of my life any longer.  Between work, the trips, my food writing class, the boot camp exercise class (that I might add is about to kill me),  and the house and all it involves, I cannot find any time to do any thing.  It’s a sad state of affairs, when I have to schedule time to complete the one thing I love to do…this blog.

This past weekend was one of the first in many that I have been able to devote a couple of hours to myself, so I decided to finalize a couple of ideas I’ve been working on.  It was me and my kitchen, alone at last.  Me and my kitchen along with cheese, rice, lobster and corn.  It can’t get any more romantic than that….just don’t tell my husband I said so.

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I love Arancini. You know them; they’re those cute little cheesy rice balls.  I can’t seem to ever have enough of them and a while back I got this obscure idea to add lobster to the recipe.  And what goes better with lobster than corn?

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With the combination of flavors, all the ingredients made for a very tasty dinner.  What I loved was the sweetness of the lobster and corn combined with the creaminess of the cheese and rice but it all had the crunch from the outside crust.  Yes, my friends, an Arancini affair had begun.  I even invited my husband to come along for the taste train of love, of which I believe he thoroughly enjoyed, given that he ate four of them.

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Make a date with your kitchen and try these cheesy rice balls.  You’ll love them as much as I did, with or without the husband involved.  Just don’t tell him I said so.

Star rating is a huge YUM!

Lobster and Corn Arancini

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 15 large or 30 small balls
  • Difficulty: medium
  • Recipe type: appetizer, entree

Ingredients:

  • RISOTTO
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 1 large clove garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup prosecco
  • 3 to 4 cups chicken broth
  • 1/2 cup parmesan, grated
  • 1 teaspoon chopped basil
  • 3 ears corn, kernels removed from cob
  • 6 scallions, thinly sliced whites and greens
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Lobster Arancini
  • 2 cups panko
  • 1/2 cup finely grated parmesan
  • 1/2 cup finely grated fontina cheese
  • 2 eggs, beaten
  • 2 lobsters, shucked and meat, chopped into small dice

Directions:

  1. For the Risotto:
  2. Heat broth to a simmer on the stove.
  3. Heat olive oil in a large saucepan over medium heat. Add the shallots and cook until they are softened, about 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the rice and stir with a wooden spoon to combine the onion and rice. Add the prosecco and simmer until the liquid is evaporated.
  4. Add broth 1/2 cup at a time, allowing the broth to evaporate before adding any more, stirring frequently. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in corn, basil, parmesan, salt and pepper.
  5. Spray a baking sheet with non-stick spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes. (at this point I refrigerated it overnight).
  6. For the Arancini:
  7. In a large bowl, combine the risotto, 1/2 cup of panko, the parmesan and fontina cheeses, and the beaten eggs. Fold in the lobster and form into 1 3/4 inch balls for small or 2 1/2 inch balls for large.
  8. Roll the balls in the remaining panko to coat.
  9. Heat enough oil in a large, heavy bottomed saucepan to be approximately 2 to 3 inches deep. Heat oil to a temperature of 350 degrees F.
  10. In batches, fry the rice balls, turning occasionally until golden brown, about 4 to 5 minutes. Drain on paper towels and serve immediately.

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