Lobster Risotto

How’s this for a winter comfort recipe? I promise, you’ll love it! And if you have a shellfish allergy, or are vegan, substitute something delicious of your choice as an add-on: sauteed mushrooms, caramelized onions, a cup of your favorite shredded cheese all work fantastically.

Risotto is a short-grain Italian rice that can’t just be dumped in simmering water and left for 20 minutes. Constant stirring is required, making it a time-consuming event, but at the same time, the process is simple and comforting. Do a little on-line cooking research or simply follow directions on the box, they tend to be thorough. If you run out of stock, just use hot water. Bon Appetit!


Six servings of Risotto (prepared according to box instructions, using seafood or vegetable broth as a base)

1 lb. of lobster meat, pulled into chunks

Salt to taste

Butter for garnish

After risotto is prepared, let stand covered in the pot on the stove (no heat). Process the lobster meat in batches in a food processor. It should be finely shredded, almost paste-like. Turn a low flame under the Risotto and transfer lobster meat to the pot and mix thoroughly. If Risotto becomes too thick and chunky, add small amounts of hot water or stock until it’s creamy enough to fall off a turned spoon. Heat on low for another five minutes until mixture is thoroughly warmed. Garnish with butter and serve immediately.

Note: If there are leftovers, do not reheat them on the stove. Use a covered casserole dish or crock – it will come back beautifully.


Lobster Risotto

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