Lobster and Beef Bacon Risotto
One of the most common questions we get asked is, “What is beef bacon?” In short, it’s exactly the same thing as pork bacon except that it’s from a different animal! Cured for seven days in a secret blend of salt and spice, our beef bacon is one of a kind. It is heartier than pork bacon and the flavor is much more intense in the best way possible! Although delicious on it’s own, it also is delicious in many recipes including this lobster and beef bacon risotto. Keep reading to learn how to make it!
Lobster and Beef Bacon Risotto
Ingredients
- 2 cups Arborio rice
- 2 slices beef bacon
- 2 lobster tails
- 1 bay leaf
- 2 tbsp butter
- 1 lemon
- 4 oz Parmigiano-Reggiano
- 1 oz chives
- 2 cloves garlic
- 1 shallot
- 1 cup white wine
Instructions
- Remove the lobster tails from the shells and place in the fridge.
- Save the shells and add to a pot of water with the bay leaf and 1/2 the lemon. Add salt and bring to a simmer.
- Once the broth is simmering, add the sliced bacon and the lobster tail to the broth and cook until the lobster tail is firm to the touch.
- Remove the lobster tail and the bacon from the broth.
- In a cold pan add the sliced beef bacon (from the broth) and turn to medium heat. As the bacon renders add the garlic and shallots and cook until fragrant.
- Add the rice and toast until lightly golden brown and deglaze with white wine.
- Using the liquid you cooked the lobster tail in, slowly add the broth one ladle at a time while constantly stirring the rice.
- Once the rice is 90% cooked, turn the heat to low and add 1 more ladle of broth and then slowly stir in the Parmigiano-Reggiano and butter.
- Squeeze the remaining half lemon and season with salt and pepper. Place in a bowl and top with poached lobster tails and chives.