Lobster Risotto

Making your own lobster stock as the base in this dish will not only showcase your culinary ability but will flavor this dish in ways a store-bought stock could not achieve.



Lobster Stock

  • 2 small carrots, roughly chopped
  • 1 stalk of celery, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 1 1/2 lbs. Lobster shells from cooked lobster
  • 1 28 oz can of whole peeled tomatoes drained
  • 12 cups of water
  • 1 Bay leaf
  • 2 sprigs of Thyme
  • Salt and Pepper to taste


  • 1 Shallot diced
  • 1 leek, dice only white portion
  • 1 small bulb of fennel, diced fronds reserved for garnish
  • 4 cloves of garlic sliced thin
  • 1/2 teaspoon of crushed red pepper flakes
  • 1 1/2 teaspoons of saffron threads
  • 2 cups of arborio rice
  • 1 teaspoon of chopped fresh thyme
  • 1 teaspoon fresh tarragon chopped
  • 1 teaspoon of fresh parsley chopped
  • 1 cup of dry white wine
  • 8 cups of lobster stock (Recipe above)
  • 3 oz of grated Parmigiano Reggiano
  • Chopped Cooked Lobster Meat from 1 1/2 lb. lobster
  • 1 tablespoon of fresh chives sliced thin for garnish
  • 4 tbsp of butter separated into 4 x 1 tbsp pieces, cold


    1. To make the lobster stock, in a large stock pot, like our D3 Stainless 6-quart Stockpot, heat 2 tablespoons of neutral oil over medium heat. When heated add the carrot, celery, and onions. Sauté for 2 to 3 minutes. Add the shells and continue to cook for an additional minute. Add the tomatoes, water, and herbs. Season with salt and pepper. Use a wooden spoon to break down the tomatoes so they release their juices. Bring to a boil, reduce the heat, and simmer for 1- 2 hours or until the stock has reduced by 1/3.
    2. Remove from the heat. Strain the liquid through a fine mesh sieve. You should be left with roughly 8 cups of stock. Note: You can make this ahead of time up to 3 days.
    3. Pour your lobster stock into a large saucepan, like our D3 Stainless 3-quart Saucepan on low heat to keep it warm. To make the risotto, take your D3 Stainless 2-quart Saucier over low heat, add the cubed pancetta, and let the fat render out. It should take roughly 8 to 10 minutes. Using a slotted spoon, remove the pancetta when crispy and place on a paper towel to reserve.
    4. Strain the pork fat and keep 1 tbsp of it in the pan. Add 1 tbsp of neutral oil to the fat over medium-low heat. When hot add the shallot, leek, and fennel. Cook for 5 minutes or until softened and translucent.
    5. Add the rice along with the garlic, saffron, red pepper flakes, and herbs. Cook for 2 minutes or so until the pan is very fragrant and the rice is translucent on the outer shell.
    6. Pour in the white wine. Deglaze the pan and let reduce by two-thirds. At this time begin ladling the warm stock into the pan roughly 1/2 cup at a time *Immediately after adding the new ladles of stock to the pan use the technique below. Let the stock reduce flipping the pan to combine completely.
    7. Try this technique: To limit your use of utensils and chances to break the rice grains, Swirl the saucier in a circular motion gently enough so the mixture stays in the pan but fast enough that the rice moves around with you. Then, rock the pan in a back-and-forth motion flipping the rice as you do. It can take a couple of tries to get it down but the saucier's curved sides really shine in this technique. It is perfect for flipping the risotto in a wave motion with ease.
    8. Continue to add warm stock until roughly 6 cups of stock have been added. At this point taste the rice to ensure it is cooked through but not mushy. This process should take roughly 20 to 25 minutes until the rice is cooked.
    9. Add the cheese and cold butter, one tablespoon at a time until fully melted. Flip the pan instead of using a utensil to ensure you do not break down the rice. If you need, use a silicone spatula to mix.
    10. Add the cooked lobster meat and toss to fully combine. Garnish with chives and serve immediately.

Pro Tip

Finding the sweet spot between too much heat and not enough is key in this process. If you cook for too long the rice can be overcooked and lose its texture. If you cook on high heat, the rice will be undercooked and hard. The rule of thumb for risotto, it should not take over 25 to 30 minutes to be fully cooked. This is why a risotto dish can look intimidating but having an even heating pan will assist in your ability to cook your risotto to perfection.


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