Lobster Arancini



1 large shallot, finely chopped

2 cloves garlic, smashed and peeled

1 1/2 cups Arborio rice

1 cup white wine, I used Pinot Grigio

5 cups lobster stock simmering (alternative Chicken Stock)

2/3 cup grated Parmesan

1 tablespoon lemon juice

1 teaspoon freshly chopped parsley

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 cups panko

1/2 cup finely grated Parmesan

2 beaten eggs

8 ounces lobster tail meat chopped into 1/2-inch cubes

1/2 cup thawed frozen peas

1 tablespoon heavy cream

Canola for frying


• Melt three tablespoons of butter in a large saucepan over medium heat.

• Add the shallot and cook until softened, about 3 minutes then add the garlic and cook for a further minute.

• Add the rice and stir until combined

• Add the wine and simmer until the liquid is evaporated

• Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes

• Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next

• Cook until the rice is tender but still firm, about 20 minutes then remove from the heat

• Stir in the Parmesan, lemon juice, parsley, salt and pepper

• Line a baking sheet with parchment and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.

• In a small skillet, melt a teaspoon of butter and sauté the peas until warm

• Stir in the lobster and cream then set aside

• In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs

• With damp hands, use about 2 tablespoons of the risotto mixture to form the shape and size of a golf ball

• Make an indentation in the centre of each ball and insert small amount of the lobster and peas

• Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups of the panko 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 inserted in the oil reaches 350 degrees F or a piece of bread thrown in starts to brown

• Working in batches, fry the rice balls in Canola, turning occasionally, until golden, about 4 to 5 minutes

• Drain on paper towels and serve

For the Chipotle Mayo


1 cup mayonnaise

2 chipotles in adobo, stemmed and seeded

1 tablespoon adobo sauce

2 whole, peeled garlic cloves

pinch of salt (plus more to taste)

squeeze of lime


• Place all ingredients in a blender and blend until combined

• Season to taste


• Spread the chipotle mayo on the bottom of the plate and place three arancini on top

• Finish with charred spring onion and micro red chard.

This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.