Lobster and Prosecco Risotto

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Made with these products:


1 800g lobster, whole

200ml double cream

A pinch of salt

800ml fish stock

1 onion

Olive oil

200g risotto rice

175ml Prosecco

50g butter, chilled and cubed

2 tbsp parsley, chopped


  1. Bring a large pan of salted water to the boil and cook the lobster for 12 minutes. Remove from the pan and cool quickly in cold water.
  2. Carefully remove all the flesh from the claws and tail, slice into pieces and reserve.
  3. Attach the blender and add the lobster shell, cream and a little salt. Pulse until finely ground.
  4. Once ground, pass the lobster cream mixture through a sieve, capturing any un-blended shell. Reserve the mixture.
  5. Heat the fish stock in a saucepan and keep on a gentle simmer.
  6. Remove the blender and attach the food processor with the knife blade and finely chop the onion, reserve.
  7. Heat a large deep pan with a little olive oil and add the risotto rice and chopped onion. Cook for a couple of minutes, stirring constantly to toast all the risotto grains.
  8. Add the Prosecco and reduce until almost gone. Pour in a ladleful of the fish stock and stir well until fully absorbed. Keep doing this until all the stock is used and the rice is al dente. Taste and adjust the seasoning.
  9. Add the butter and chopped parsley and mix thoroughly. Gently stir in the reserved lobster meat, cover and leave for 5 minutes.
  10. Meanwhile, gently warm the lobster cream in a saucepan, divide between four bowls and add the risotto.
  11. Serve with a glass of prosecco.


To keep the lobster from curling run a skewer lengthwise through the centre of the lobster tail meat.

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