Lobster Risotto

A bowl of lobster risotto
  • 2 servings


8 oz chopped cooked (approx. 2 cooked 1lb lobsters)
1 finely diced
Vegetable oil
1 tbsp
Arborio rice
6 oz
1 oz finely chopped
Dry white wine
3 oz
Lobster stock
30 oz
Heavy cream
3 oz
Parmesan cheese
2 oz shaved
Thyme, parsley and dill
1 tbsp total chopped
white pepper


Risotto is a labour of love. Yes, it takes time and patience to make but it is worth every second put into the effort.

  1. In a heavy bottom, pan heat the oil up over medium heat. Sauté off the onion for several minutes until tender.
  2. Add in the rice and stir well until all of the rice is well coated in the oil.
  3. Add in the white wine and simmer until the wine has been fully absorbed. 
  4. This is where the patients comes into making risotto. You need to add in the stock in stages stirring almost constantly. You will add in 4 oz of stock at a time and simmer over low to medium heat waiting each time until almost all of the stock has been absorbed by the rice.
  5. Once all of the stock has been added lower the heat even more and add in the cream, cheese, herbs, lobster and some of the seasoning.
  6. Simmer this mixture for another 2 minutes where the consistency should be fairly loose and could pour out easily at this stage.
  7. Taste to ensure that the seasoning is correct and adjust if needed. Serve immediately. 

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