Gordon Ramsay's Lobster Butternut Squash Risotto Recipe
The lobster and butternut squash risotto is creamier and richer than the plain risottos. The butternut squash puree adds a creamy texture and the lobster meat make the dish luxurious.
Start by preparing your squash. Bake the squash until it is tender. Then, take out its flesh and blend it along with some milk and heavy cream.
Then, heat stock in a stockpot and keep it low heat.
In a saucepan, melt butter and toast the rice in it for about 2-3 minutes. When it is done, add shallots to it and then wine. Cook it until the wine dries up.
Then, add half a cup of stock to the rice and keep stirring until it gets absorbed. Repeat this process for the remaining stock until the rice is cooked perfectly.
Now, add the pureed butternut squash and parmesan to it and mix.
In another pan, melt butter and poach the lobster. Then, add the knuckle and claw meat to the risotto. Season with some salt and pepper.
Lastly, top with some chopped butternut squash, chives, and an extravagant lobster tail.