8 Ounces of Gloucester Fresh Lobster Tail Meat, (chopped into ½ -inch cubes)
24 Claws of Gloucester Fresh Lobster
Vegetable Oil, (for frying)
Method of Preparation:
For the risotto: Melt the butter in a large saucepan over medium heat. Add the shallot 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 mixture with the rice. Add ½ cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, ½ cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. You may need to add an additional cup of water. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat. Stir in the Parmesan, lemon juice, parsley, chopped up lobster, salt and pepper. Spray a baking sheet with the nonstick cooking spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes or place in freezer for 15 minutes until cool enough to handle.
For the arancini: In a large bowl combine the risotto, ½ cup of the panko, ½ cup of the Italian bread crumbs and the Parmesan. With damp hands, use about 2 tablespoons of the risotto mixture to form 1 ¾ -inch diameter balls. Make an indentation in the center of each ball and insert a lobster claw. Cover up the hole to completely enclose the lobster claw and roll the balls in the remaining 1 ½ cups panko and bread crumbs to coat.
In a large, heavy-bottomed saucepan, add enough oil so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer reads 350 degrees F or a piece of bread thrown in starts to brown. Working in batches, fry the rice balls, turning occasionally, until golden and floating, about 4 to 5 minutes. Drain on paper towels and serve.