Lobster Risotto


120g claw and knuckle meat
1 cup Arborio rice
1 cup water
½ cup dry white wine
1 lemon (zest and juice)
1 cup chicken/fish stock (water, if necessary)
½ cup heavy cream (35%)
200g salt free butter
1 shallot minced
2 tbsp minced chives
2 tbsp fresh chopped parsley
5 fennel seeds
salt and pepper


1. In a saucepan over medium heat gently sautee; shallots and fennel seeds in 50g butter.

2. Add 50g more butter and rice and continue to sautee; for 1 minute. Add wine and cook while stirring until wine is absorbed. Add water and continuing cooking and stirring gently.

3. Add additional water or stock and cook until almost all absorbed. Add cream a bit at a time and cook until rice is desired consistency. Add lobster meat with a pinch of lemon zest.

4. Cover and rest 3-4 minutes. Stir in herbs, with a splash of lemon juice and 50g more butter.

5. Adjust seasoning and serve.

Prep Time: 20 Minutes, Cook Time: 30 Minutes