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Lobster Risotto with Stuffed Squid, the Recipe.
Good morning, everyone! Today I’m sharing a seafood meal I prepared using a small lobster, two large squid and about a kilogram of mussels. My original plan was to use the mussels as part of the stuffing, but after opening the first one, I realised that the meat was rather small. I decided to change my approach and use the mussels to enrich the sauce for the stuffed squid, while preparing a separate lobster risotto.

Ingredients

The quantities below are approximate and can be adjusted depending on how many people you are serving.

For the lobster risotto:

– 1 small lobster
– Tentacles and fins from one squid
– 250–300 g Arborio rice
– Extra virgin olive oil
– A little finely chopped onion
– 1 garlic clove
– A splash of rum
– Dry white wine
– A few tablespoons of tomato passata
– Strained mussel cooking liquid
– Hot water as needed
– Fresh chopped parsley
– Salt to taste

For the stuffed squid and mussels:

– 2 large squid
– About 1 kg mussels
– A few lettuce leaves
– 1 egg
– Grated Grana cheese
– Breadcrumbs soaked in milk and squeezed dry
– Extra virgin olive oil
– 2 garlic cloves
– Dry white wine
– Tomato passata
– Salt and black pepper

Method

**1. Prepare the mussels.** Clean them carefully, place them in a pan with a small splash of water and cook over moderate heat until they open. Remove the mussel meat from the shells and strain the cooking liquid thoroughly. Keep both the mussels and their broth for later.
**2. Cook the lobster.** Rinse the lobster under cold running water and cut it in half lengthways. Place it in a pan with a little olive oil and one garlic clove. As it heats up and the shell begins to turn red, add a splash of rum and cook for another couple of minutes.
**3. Prepare the risotto seafood.** Cut the tentacles and fins from one squid into small pieces. Sauté them in a little olive oil, add a splash of white wine and cook for several minutes. Once the lobster has cooled enough to handle, remove the shell and collect the meat. Cut it into pieces and combine it with the cooked squid. Set everything aside.
**4. Make the stuffing.** Boil a few lettuce leaves until tender, drain them and chop them roughly. Place them in a bowl with one egg, grated Grana cheese, breadcrumbs soaked in milk and squeezed dry, and the remaining squid tentacles and fins, finely chopped. Season with salt and pepper and mix well.
**5. Fill the squid.** Carefully spoon the stuffing into the squid bodies without packing it too tightly. Secure each opening with a toothpick and make a few small holes in the surface to allow steam to escape during cooking.
**6. Cook the stuffed squid.** Heat a little olive oil with a garlic clove in a pan and add the squid. Once they have warmed through, pour in some white wine and allow it to evaporate. Add most of the strained mussel broth and a small amount of tomato passata. Cover and simmer gently for about an hour, checking occasionally to ensure the sauce does not dry out. Add the shelled mussels during the final five minutes.
**7. Start the risotto.** Warm a little olive oil in a saucepan with some finely chopped onion. Add the Arborio rice and stir, then pour in a splash of white wine. Add the lobster meat and cooked squid, followed by a little tomato passata. Gradually pour in the mussel cooking liquid, adding hot water whenever necessary.
**8. Finish and serve.** Cook the rice for around twenty minutes, stirring regularly and adding more hot liquid if it becomes too dry. When the rice is tender, finish with a drizzle of extra virgin olive oil. Transfer the risotto to a serving dish, sprinkle with fresh chopped parsley and serve alongside the stuffed squid and mussels in tomato sauce.

I enjoy preparing seafood meals like this because they bring together different flavours without making the cooking unnecessarily complicated. The mussel broth gives the sauce a deeper seafood taste, while the lobster adds a delicate flavour to the risotto. Slow cooking also helps the squid become tender and allows the stuffing to blend with the tomato sauce.
The meal was appreciated at home, and I photographed the finished dishes to share the result with you. I hope these pictures inspire you to try this recipe in your own kitchen. If you enjoy homemade seafood dishes, you can also explore other fish and seafood recipes featured on Lucadea.com for more ideas.

Would you prepare the lobster risotto this way, or would you choose a different combination of seafood for this special meal? Add an comment or go to the bottom of the site to read what other visitors have written.