Lobster Risotto


  • ½ stick unsalted butter
  • 1/3 cup white wine
  • 2 tbs. cognac or brandy
  • Meat from 2 cooked lobster tails
  • 6 cups chicken stock
  • 1½ cup finely diced leeks
  • ½ cup finely diced fennel
  • 2 garlic cloves minced
  • ¼ cup chervil, chopped
  • 2 cups Arborio rice
  • ½ cup mascarpone cheese
  • 1 tbs. lemon zest and lemon juice
  • salt and pepper, to taste


  • In a sauté pan over medium heat, melt 3 tbs. of butter. Add 1 cup of leeks and cook until tender, but not browned, about 5 minutes.
  • Add the cognac and simmer for 1 minute. Then add the lobster meat and cook for 1 to 2 minutes. Remove from heat.
  • In a saucepan heat the chicken stock.
  • In another sauté pan melt 1 tbs. butter and 1 tbs. olive oil add the fennel and cook until tender (about 5 minutes). Add the remaining ½ cup of leeks and cook 2 minutes. Then add the garlic and cook another 2 minutes.
  • Stir in the rice and cook for 3-4 minutes. Add the wine and cook until absorbed.
  • Add the stock ½ cup at a time, cooking until each addition is absorbed before adding next amount. Finally add mascarpone cheese, stirring until creamy, about 3 minutes.
  • Remove from heat and stir in lobster meat, lemon juice and zest, salt, pepper and chervil.

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