Lobster Risotto with Peas Serves 4


3 tbsp extra virgin olive oil, divided

32oz of chicken broth

2 (6oz) lobster tails in the shell, thawed

½ cup chopped sweet onion

½ cup Arborio rice

½ cup white wine

¾ cup frozen peas, thawed

1 tsp fresh lemon zest

¾ cup freshly grated Parmesan cheese, divided


Bring the chicken broth to a boil in a large saucepan and add the lobster tails; reduce the heat and simmer for 4-5 minutes. Remove the lobster from the broth (do not discard the broth, you will need 3½ cup for the rice) and cool for 10 minutes.


Heat 2tbsp of olive oil in a medium skillet over medium high heat and add the onion; sauté for 3 minutes. Add the rice and sauté for 2 minutes more. Add the wine and simmer until it is completely absorbed by the rice.


Begin adding the 3 ½ cup of reserved broth ½ cup at a time to the rice, keep the liquid at a gentle simmer and stir frequently. When the broth is just about absorbed add the next ½ cup.


Meanwhile shell the lobster and cut the meat into bite size chunks.


When all the reserved broth has been absorbed by mixture should be creamy. Remove from the heat; stir in ½ cup of the cheese, the remaining tbsp. of olive oil and the lemon zest. Season to taste with salt and pepper.


Garnish with the remaining cheese and serve.



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