Tomato Lobster Risotto
Cuisine: Italian
Author: Kitchens
  • 6 Cups lobster stock
  • 1 teaspoon butter
  • 1 Tablespoon onion
  • 1 Cup Arborio rice
  • 1 bay leaf
  • 1/4 Cup dry white wine
  • sea salt, to taste
  • white pepper, to taste
  • 1 pint cherry tomatoes
  • 1 teaspoon Parmesan, grated
  • 1 teaspoon crème fraîche or yogurt
  • 1 Tablespoon tarragon leaves
  • 16 ounces grilled or poached lobster meat (claws, tail)
  • 4 ounces finely julienned carrot, deep fried
  1. Bring stock to a simmer.
  2. Heat butter in a sauce pan on low heat; sweat onion until translucent.
  3. Add rice and bay leaf; toast lightly until rice is slightly translucent.
  4. Add wine; cook until dry. Season.
  5. While stirring, add 2 ounces of stock to rice; cook until nearly dry. Continue adding 2 ounce pours of stock until rice is cooked but retains a slight bite.
  6. Add tomatoes; cook for one minute or until tomatoes break down slightly.
  7. To finish, add Parmesan, crème fraîche or yogurt, tarragon. Serve with lobster meat and garnish with deep-fried carrots.
Recipe by Recipes at