Heirloom Meals: Savoring Yesterday's Traditions Today

Lobster Risotto

Lobster Risotto


2-3 1.5 pound lobsters (have them steamed at the fish counter to save you a step)

7 cups chicken broth (heated)

1 stick butter

1 cup of shallots or onions
2 cups Arborio rice

1 cup white wine

1 cup parmesan cheese (grated)
2-3 tablespoons fresh lemon juice

1 Tablespoon freshly chopped thyme

1/4 teaspoon of fresh pepper


Remove meat from lobster, cut into bite-sized pieces.

Heat butter in a large saucepan over medium heat, add shallots and cook until tender.  

Stir in rice and stir until coated with oil about 2 minutes.  

Add the wine and stir until the wine is cooked off and absorbed.

Add the broth one ladle at time, stirring constantly until the broth is absorbed. Continue adding broth until rice is fluffy, tender and creamy.  

Next add the parmesan, lemon juice, pepper and thyme.  

And finally, add the lobster until warm.  

Enjoy!!  This will serve 6-8 people

Categories: Carole's Concoctions, Special Diets

Tags: Lobster, risotto, rice, Parmesan, cheese, Italian, Family Style, dinner