Looking for a great recipe to liven up your New Year's Eve party? Check out this wonderful recipe for Lobster Arancini by Executive Chef Timothy Kelly of Chapel Grille in Cranston. Your guests will love this delicious recipe!


Lobster Arancini with Sriracha Spiked Lemon Butter Sauce


For the Arancini
8 ozs. Carnaroli or Arborio rice
4 tablespoons olive oil
1 small onion
4 ozs. white wine
12 ozs. clam juice
8 ozs. water
1 bay leaf
1 teaspoon lobster base
2 tablespoons unsalted butter
4 ozs. fresh or frozen corn kernels
6 ozs. fresh lobster meat (chopped fine)
4 ozs. grated parmesan cheese
1 cup all-purpose flour
6 eggs beaten
1 ½ cups panko bread crumbs
24 ozs. vegetable oil (for frying)

For the Sriracha-spiked lemon butter sauce
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon Sriracha sauce
1 stick unsalted butter (Cut into 1 tablespoon pieces and kept cold)
Sea salt to tastes


For the Arancini
In a heavy bottom 3-4 qt sauce pan place the clam juice, water, lobster base and, bay
leaf. Bring to a simmer. Meanwhile, in another pan of similar size, over medium heat,
lightly sauté the onion in the olive oil then add the rice and continue to lightly sauté for
about 5 minutes. Add the white wine and simmer for about 3 minutes to cook off the
alcohol. Add ½ of the clam juice liquid; bring to a simmer gently stirring the whole time.
Add the other half of the liquid and continue stirring. Cook the rice mixture
approximately 20 minutes or until the rice is past al dente and fairly soft. Add the
butter, parmesan cheese, lobster meat, and corn. Remove the pan, transfer the cooked
rice mixture onto a shallow baking pan and set to cool/set in the fridge.

After the mixture is good and cold:
Scoop a small amount of the mixture into your hand and roll into a ball about the size of a
quarter. Roll the ball in the flour to coat, then in the egg, then the panko bread crumbs.
Repeat this with the remaining rice mixture. Place the arancini balls in the freezer to set
for about an hour.
In a deep saucepan, heat the oil to 350°. Fry the balls until golden brown. Reserve in a
warm place.

For the Sriracha-spiked lemon butter sauce:
In a small saucepan: Place the water, lemon juice, and Sriracha. Bring to a simmer over
medium heat and briskly whisk in the butter ONE TABLESPOON AT A TIME. Do not add
the next piece of butter until the previous one is emulsified. I put this in caps and
underline as it is essential not to put too much butter into the pan at once. The brisk
whisking, cold butter and gradual adding is what makes the sauce silky. Season with sea
salt to taste.

Serve the Arancini with the Sriracha Butter sauce.