' Al Lago Wines - Lobster Risotto

Lobster Risotto

Recipe by Simone Lagomarsino


If you like lobster, this is an amazing risotto from the north of Italy.

At a Glance

Prep Time: 20 minutes
Cook Time: 50 minutes
Serves: 6-8 Servings


A large stock pot is the only special culinary equipment you'll need for this favorite.



2 Lobster Tails (about 1 pound in total)

½ tsp. of Garlic Salt

8 tbsp. of butter

2 Shallots, finely chopped

3 cloves of Garlic, minced

¼ of a White Onion, finely chopped

Grated zest of 1 Lemon

2 ½ cups of Arborio Rice

½ cup of dry White Wine

1 tbsp. of Lemon Juice

7 cups of Fish Stock or Fish Broth

Salt and freshly ground Pepper, to taste

Dash of Cayenne Pepper (optional)

1/8 cup of Parmesan Cheese, shredded (optional)



Heat the oven to 350 degrees F. Rinse the lobster tails and cut the ribs along the sides and take off the center skin to open the flesh.  The flesh will still be attached to the back bone.  Place the lobster tails in an 8 x 8 inch baking pan with the shell facing down and the flesh side facing up.  Cut 2 tablespoons of the butter into 1/2 teaspoons size pieces and then place them along the top of the lobster flesh.  Sprinkle the top of the lobster with garlic salt and put in the hot oven for about 20 minutes or until the flesh is starting to pull away from the shell.  Take out of the oven, and let cool slightly.  Set aside.

Heat the fish stock/broth in a heavy saucepan and bring to a light boil.  In a large separate saucepan over medium heat, melt 3 tablespoons of butter and saute the shallots, garlic and onion until translucent (about 5 minutes).  Add the rice and stir for about 2 minutes, then add the wine and stir again for about 2 minutes until it is absorbed.  Add about ¾ cup of the fish stock liquid.  While the liquid is absorbing into the rice, peel the lobster meat out of the shells, and gently place the shells into the liquid (do not include small pieces – only the large pieces).  Let the liquid continue to lightly boil and add any juice from the pan that you cooked the lobster in.  Be careful not to include any of the lobster shell in the rice, but let it flavor the fish stock as it is lightly boiling.  Cut the lobster into cubes, and set aside. Adjust the heat on the rice to a simmer so that the liquid is absorbed slowly and so that the liquid bubbles.  Add the cayenne pepper, if desired. Continue cooking, adding ¾ cup liquid at a time, and stirring almost constantly, until the rice starts to soften, which should be about 10 minutes. Continue cooking adding liquid -- about a ½ cup at a time -- stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy.  (About 10 minutes longer.)  Add the remaining butter, lobster meat, lemon zest, lemon juice, salt and pepper to taste, and stir until combined.  Remove from the heat, and transfer to a serving dish.  Sprinkle with the cheese (if desired) and serve immediately.


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