Lobster Orzo

Elevated and Effortless

Happy Tuesday, bring in the dancing lobsters please!

This Lobster orzo is like a happy marriage between two of my favorite dishes. Risotto and Mac and Cheese. It’s far less technical and more forgiving than traditional techniques. This dish is easy and effortless but will trick your guests into thinking you spent hours in the kitchen

It’s no secret that lobster makes a large dent into one’s grocery budget. However, a date night dinner or a Galentine’s celebration with the girls is worth it AND is still less than what you would spend out at a restaurant.

Lobster and Substitutions:

• To make this more budget friendly without sacrificing all the flavor you can use Argentinian Red Shrimp or Langostino/Langoustine Tails along with a couple lobster tails, or leave the lobster out entirely.

  • You can find these at trader joes as well as other retailer’s freezer aisles.

  • Argentinian Red Shrimp and Langoustines are sweet and texturally very similar to lobster.

  • If they are shelled, save the shells for the stock!

• Spiny Florida Lobster vs. Maine Cold Lobster

  • Spiny Florida/Caribbean Lobsters- Cheaper per ounce/tail. More firm and meaty than Maine Lobster but still holding a sweet undertone of flavor. Typically larger than Maine lobsters.

  • Maine Cold Lobster- Typically more expensive per ounce/tail. Tender more buttery texture. Sweeter than Florida Lobsters.

• Lobster Tails vs. Claws

  • Lobster Tails: bigger bang for your buck with meatier texture

  • Lobster Claws: (much more expensive per pound) delicate, sweeter and more tender

With all of that being said, select what type and cut of lobster works best for your budget! I found 2 8oz Spiny Lobster tails for 32 dollars, while 4 4oz. Maine Tails were $44.

Addressing the elephant in the room: Cheese and Seafood

Unlike mac and cheese this is just a hint of cheese to add a depth of flavor. It doesn’t overpower the taste of the lobster.

You can leave out the cheese if it still gives you the ickkkk.

Next Level Cheffing: in case you want even more elevation

I’ve yet to invest in a blender, but if you have a high powered blender then blend the shells in with the stock (run it through a fine mesh sieve). You’ll pull out even more lobster flavor for the dish.

Bump up the lobster taste with some better than bouillon lobster paste.

Wine Pairing:

I love pairing lobster with a Rose! Miraval or La Vieille Ferme would be my top picks. A creamy buttery Chardonnay or a refreshing light Pinot Grigio would also work!

Let’s get into the recipe!

Lobster Orzo

Prep Time: 15 minutes

Cook Time: 35 Minutes

Servings: 4

Ingredients:

• 16 oz. Lobster- tails and/or claws (I used Spiny Lobster Tails and Claws)

• 1 & 1/2 Cup Dry Orzo