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Lobster Risotto

Lobster Risotto

Risotto is one of those great dishes that doesn’t get as much love as it should. Regrettably I don’t see it often on restaurant menus as it should. Risotto is extremely versatile. Its a blank canvas with infinite amount of flavors to take on. Today the focus of the dish is lobster. As a rule of thumb you should always use a of stock that enhances the focal ingredient of the dish whether it’s fish, meat or vegetable. This simple dish is layered at every level with lobster stock and later finished with the cooked lobster meat. Take the time to make the stock when ever making any risotto it can impact the final result of the dish.

Lobster Stock

2 1 3/4 lb lobsters
1 tbs olive oil
1 leek (sliced)
1/2 onion (diced)
3 cloves garlic (crushed)
1/2 cup white wine
6 cups cold water

After killing the lobster, separate the tails and claws then split the bodies in half. Preheat a stock pot on medium heat. Add the olive oil, then the leek, onion and garlic. Stir often and allow the vegetables to soften ~ 8 minutes. Add the lobster bodies and shuffle the pan mix them into the vegetables.

Lobster Stock

Pour in the white wine. Once reduced cover with cool water and the empty claw and tail shells. Reduce to a simmer and let the stock cook for ~1 hour.  Strain the stock into a medium sauce pan.

Finished Lobster Stock

Lobster Risotto


  • cooked lobster meat
  • 4 cups of lobster stock
  • 1 tbs olive oil
  • 2 tbs butter
  • 1 shallot (fine dice)
  • 1 cup arborio rice
  • 1/4 cup white wine
  • claw and tail meat from the lobsters
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Warm the stock through in a medium sauce pan and bring to a simmer.  Heat a medium sized sauce pan over medium heat and add the olive oil with 1 tbs butter. Once melted add the shallot and stir frequently until softened ~4 minutes.Risotto Add the arborio rice and stir to coat with the fats ~ 2 minutes.  Next add the wine and stir until evaporated.

Ladle in 1 cup of stock, continuously stirring and scrapping the sides and bottom of the pan until absorbed into the rice. First Ladle From here on out add 1/2 a cup of stock at a time once the previous ladle has been fully absorbed into the rice. Cook the rice until al dente and then add the remaining 1 tbs of butter, season with salt and pepper. Add the picked claw meat.  Finish with the sliced tail meat and drizzle with olive oil.

Check out Saveur for more Risotto Recipes.