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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 80g tubs of Cornish lobster meat
  • 2 shallots, peeled and finely sliced
  • 2 cloves of garlic, finely chopped
  • 200 g risotto rice
  • 250 ml dry white wine
  • 1 400g can of chopped tomatoes
  • 1.25 litre fish stock
  • finely chopped chives to serve
Lobster Risotto
Chunky pieces of Cornish lobster meat in a creamy tomato risotto!
Lobster Risotto Lobster Risotto

This gorgeous risotto has special occasion written all over it, made with prime, hand picked Cornish lobster meat, with a tomato and white wine based risotto! Simple to make with not many ingredients, it's a truly decadent dish... for all occasions, not just the extra special ones!

  1. Start by melting a large knob of butter in a wide bottomed pan and when it's hot, add in the shallots and garlic and saute gently for a few minutes before tipping in the rice. Coat all the grains well in the butter
  2. Then pour in the wine and let it bubble away for a minute before adding in the tomatoes. Stir well and then start pouring in the stock, bit by bit, stirring each time and allowing the rice to absorb the liquid before you add in more
  3. FInally, as you spoon in the last few ladles, add in the lobster meat, season well and let it warm through nicely, as most of the remining liquid gets absorbed. Finish with a spinkle of the chives
Lobster Risotto
Chunky pieces of Cornish lobster meat in a creamy tomato risotto!
Lobster Risotto Lobster Risotto

This gorgeous risotto has special occasion written all over it, made with prime, hand picked Cornish lobster meat, with a tomato and white wine based risotto! Simple to make with not many ingredients, it's a truly decadent dish... for all occasions, not just the extra special ones!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 80g tubs of Cornish lobster meat
  • 2 shallots, peeled and finely sliced
  • 2 cloves of garlic, finely chopped
  • 200 g risotto rice
  • 250 ml dry white wine
  • 1 400g can of chopped tomatoes
  • 1.25 litre fish stock
  • finely chopped chives to serve
  1. Start by melting a large knob of butter in a wide bottomed pan and when it's hot, add in the shallots and garlic and saute gently for a few minutes before tipping in the rice. Coat all the grains well in the butter
  2. Then pour in the wine and let it bubble away for a minute before adding in the tomatoes. Stir well and then start pouring in the stock, bit by bit, stirring each time and allowing the rice to absorb the liquid before you add in more
  3. FInally, as you spoon in the last few ladles, add in the lobster meat, season well and let it warm through nicely, as most of the remining liquid gets absorbed. Finish with a spinkle of the chives