Lobster Risotto.

Two words. Lobster Risotto.



If you haven’t tried it, it’s time to head to the grocery store, pick up the ingredients and whip up a big old dish of the stuff for you and your friends. They’ll be impressed, I promise. If not, feed them wine. They’ll leave happy regardless.

Here are the 5 reasons you need to make lobster risotto.

  1. It’s actually the most delicious thing you’ve ever tasted.
  2. It’s creamy and buttery and cheesy. (that’s three things right there)
  3. It has lobster in it. AKA the crustacean king of the sea.
  4. It’s elegant. (seriously, this dish has class and style)



Lobster Risotto


(2) 1-1/2 lb Lobsters steamed and picked

1 cup arborio rice

6-8 cups vegetable broth 

1 cup white wine (another cup for you!)

2 celery stalks

1 white onion

1 head of fennel 

1/2 cup chopped parsley 

2 cloves fresh minced garlic

1 lemon

Extra virgin olive oil


Salt and pepper to taste

2 cups grated fresh parmesan (because you’ll eat as you grate)

Dice fennel and save half of the diced fennel for the end. Mix diced fennel, diced onion, and minced garlic in a bowl. Heat olive oil and a tablespoon of butter in a large sauté pan over medium heat. Add fennel, onion, and garlic to pan and sauté until translucent and soft.



Heat the vegetable broth in a saucepan.

While fennel, onion, and garlic are sautéing, mix the diced fennel you saved with chopped parsley. Add juice from half of a lemon, a drizzle of olive oil, salt and pepper. This will be your garnish and will add a fresh taste to your risotto.

Now that your fennel and onion are translucent, it is time to add the arborio rice. Add the rice and stir, making sure to coat the rice with the fat. At this point, if you feel you need more butter – go for it! Continue to stir, coating the rice with fat. As the rice is toasting and you will notice the rice beginning to turn translucent on the outside. It should still be white and opaque on the inside.

Time to take a sip of wine and give a sip to your risotto. Add about a half of a cup to a cup of wine. You are deglazing the pan and making sure you get every last bit of flavor before you begin the true risotto process. Let the wine simmer and reduce until the pan is almost dry.


Now you will begin adding your broth. Start adding your broth one ladle at a time. Let the rice cook in the liquid ladle by ladle. Do not rush the process. The rice is now creating it’s own sauce by releasing the starches. The trick is to gradually add the liquid – once one ladle of liquid has been absorbed by the rice, it’s time to add another.

Risotta should take about 25 minutes. Taste the rice as you go. The risotto is cooked once it is al dente.

Once you have neared the end, add 1 cup of shaved parmesan cheese, lobster and two table spoons butter – fold the ingredients into the risotto. Cover and let sit for 2 minutes.









Uncover and VULAH! you have yourself beautiful risotto. Plate your risotto and garnish with your fennel and parsley mix.

Make sure to have a nice white wine to pair with your new favorite dish.


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