Lobster Risotto


  • (2) 4-5 ounce Maine Lobster Tails
  • 2 tablespoons Butter
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 1 roma tomato, diced
  • 3 cups Vegetable Stock
  • 3/4 cup Arborio Rice
  • Freshly Grated Parmesan Cheese
  • 1/2 cup dry white wine
  • 3 tablespoons flat-leaf Italian parsley, finely chopped
  • Salt and pepper, to taste

Note: The recipe serves approximately 2 people. Adjust quantities based on your desired number of servings. Enjoy!


  1. Prepare the lobster tails by boiling them in salted water until cooked through, about 8-10 minutes. Remove from water, let cool, and then remove the meat from the shells. Chop the lobster meat into bite-sized pieces and set aside.
  2. In a large saucepan, melt the butter over medium heat. Add the diced shallot and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
  3. Add the diced tomato to the saucepan and cook for an additional 2 minutes.
  4. Pour in the dry white wine and stir, allowing it to simmer until slightly reduced, about 2-3 minutes.
  5. Stir in the Arborio rice, coating it with the buttery mixture, and cook for 1-2 minutes until lightly toasted.
  6. Begin adding the vegetable stock, one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
  7. Once the risotto reaches the desired consistency, stir in the chopped lobster meat and Italian parsley. Cook for an additional 2-3 minutes to heat the lobster through.
  8. Remove the risotto from the heat and season with salt and pepper to taste.
  9. Serve the lobster risotto hot, garnished with freshly grated Parmesan cheese and additional chopped parsley if desired.