Indian Ocean Rock Lobster Pty. Ltd.

Lobster Risotto

Lobster risotto with snow peas

Lobster Risotto with snow peas

Ingredient List:

Ingredients: (Serves 6)

  • 2 cooked lobsters
  • 1 Tbspn good olive oil
  • 1.25 litres (5 cups) chicken stock
  • 2 bay leaves
  • 30g unsalted butter
  • 1 small  onion, finely chopped
  • 2 cloves garlic, crushed
  • 250g grape tomatoes
  • 2 cups Arborio rice
  • 200ml dry white wine
  • ½ cup torn basil leaves
  • juice of half a lemon
  • 1/4 cup grate parmesan cheese plus extra shavings to serve
  • chopped parsley to garnish


  1. Remove meat from the lobster tails and cut into bite sized pieces, reserving the shells.
  2. Heat the olive oil in a saucepan over medium low heat.  Add the lobster shells and cook for 1-2 minutes, crushing them to release more flavour.  Add the stock and 2 bay leaves, bring to the boil.  Reduce heat to low and simmer for 5 minutes.  Strain the stock and return to a low simmer.
  3. In a large, deep pan over low heat, melt the butter, add onion and garlic and cook for 1-2 minutes until soft.  Add tomatoes and stir for 1-2 minutes until they begin to soften.  Add rice and stir to coat the grains.  When the rice becomes translucent, add wine and cook for 2-3 minutes until absorbed.
  4. Add hot stock a ladleful at a time, stirring continuously, allowing each to be absorbed before adding the next.  Continue, stirring constantly, for about 20 minutes until all the liquid is absorbed, the mixture is creamy and the rice is cooked but firm to the bite.
  5. Gently stir through the lobster meat, basil, lemon juice and grated parmesan, then season with salt and black pepper.  Allow to rest for 5 minutes. 
To serve:  Divide among serving dishes and top with extra parmesan shavings, a generous sprinkle of parsley and  half a dozen fresh snow peas which have been steamed for 4 minutes.


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