Homemade Lobster Risotto Recipe - Food & Wine Pairings

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Lobster Risotto

Mascarpone, Lemon & Tarragon

I recommend this recipe for that really special dinner party. It captures the true flavor essence of lobster, and the addition of mascarpone adds a luxurious texture. The risotto is especially flavorful if you make your own fish fumet (fish broth).

Serves 6, total time:

Lobster Broth

  • 4 quarts fish fumet (broth) or clam juice
  • 1 onion, chopped
  • 1 fennel bulb, chopped
  • 1 leek stalk, white and light green parts, chopped
  • 1 celery stalk, chopped
  • 1 bunch fresh thyme
  • 2 1½ pound live lobsters


  • ½ cup onion, diced
  • 2 tablespoons olive oil
  • 1 cup Carnaroli or Arborio rice
  • 1 tablespoon salt
  • 1 bay leaf
  • ¼ cup Sauvignon Blanc
  • ½ cup mascarpone cheese
  • 1 lemon, juice and zest
  • 4 tablespoons fresh tarragon, chopped

Lobster Risotto

Make Lobster Broth

  1. In a large soup pot combine the fish fumet, onion, fennel, leek, celery and thyme; bring to a simmer.
  2. Remove the claws and tails from the lobsters and cut the bodies in half down the middle. Add all parts to the pot, including the liquid that spills from the lobster bodies. Simmer for 8 minutes.
  3. Remove the claws and tails from the pot and submerge into ice cold water for 10 minutes. Clean the meat out of the claws and tails and return the shells back to the pot. Chop the lobster meat into bite size pieces and reserve in the refrigerator.
  4. Continue to simmer broth mixture for one hour; strain the liquid through a fine sieve into another pot. Discard the vegetables and lobster pieces. Bring the strained liquid back to a simmer and let simmer until it reduces down to 4 cups of total liquid. Keep the broth hot to make the risotto.

Make the Risotto

  1. In a medium pot sauté the diced onions in the olive oil over medium heat, until translucent. Add the rice and toast the grains lightly while stirring constantly for 4 minutes. Reduce heat, add salt, bay leaf and Sauvignon Blanc. Continue stirring until the wine is absorbed into the rice.
  2. Add 1 cup of the hot lobster broth and stir constantly until most of broth is absorbed into the rice. Repeat this step using ½ cup additions of broth to the rice while stirring constantly. The risotto should always maintain a liquid consistency without being submerged under the liquid, and should simmer gently.
  3. Once 3 cups of the liquid has been added, taste the risotto and check for firmness by biting down on the individual grains of rice. If the rice is still hard and grainy in the center continue to cook and incorporate more broth.
  4. Once the rice grains are tender stir in the reserved chopped lobster meat, mascarpone, lemon juice, lemon zest and tarragon. If the rice is thick and unable to pour, add more broth. Add more salt or lemon juice to taste. Serve immediately.

Chef's Note:

If you have leftover risotto, try making arancini, a wonderful appetizer. Simply reference the rolling and breading steps of the Dungeness Crab Arancini recipe on our website.

Watch Chef Dominic Make Pizza Dough

Pair with Twomey Sauvignon Blanc

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