Lobster Risotto

Lobster Risotto

Lobster Risotto


3 cups bottled clam juice

3 cups vegetable stock

3 tablespoons butter

1 cup finely chopped yellow onion

1 ½ cups uncooked Arborio rice

Pinch of saffron threads

½ cup dry white wine

1 pound cooked lobster meat

¼ teaspoon kosher salt

¼ teaspoon black pepper

3/4 cup Parmesan cheese

Sliced fresh chives, for garnish


Bring clam juice and vegetable stock to a boil, turn heat to low and set aside.

Melt butter in a frying pan, add garlic and cook until slightly roasted, then add cooked lobster meat. Cook over medium heat for about three minutes. Remove lobster meat and set aside.

Add chopped onions to the garlic and cook until onions are clear. Add rice and saffron and cook for about 3 minutes until rice is toasted. Add wine and continue to cook for about two minutes until the wine is absorbed while stirring.

Add one cup of clam juice mixture at a time, continue to cook while stirring until mixture is almost absorbed. Continue to add one cup at a time and wait for the mixture to be almost absorbed.

Cook for a total of about 15 minutes. Taste the rice to ensure it is al dente, at salt and pepper. Remove from heat, fold in Parmesan, and add lobster meat.

Sprinkle chopped chives as garnish.
Enjoy with the dry white wine.
As appetizers we had Highland Queen from Highland Farm, a bloomy rid cheese with hints of mushroom and texture of soft butter, dry cured salami with beer and onion bread.
🫠. #lobsterrisotto




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