Creamy Lobster Risotto


  • 2-3 teaspoons extra virgin olive oil, for drizzling
  • salt, to taste
  • 1 tablespoon butter for finishing
  • 2-3 tablespoons finely chopped fresh flat-leaf Italian parsley
  • 1 (14-oz) can diced tomatoes with juices, preferably San Marzano tomatoes
  • ½ cup dry white wine
  • 4 cups low-sodium vegetable broth, or as much as needed
  • + 5 more ingredients
    • ¾ cups Arborio rice
    • 1 large shallot, finely diced
    • 2 teaspoons butter
    • 2 teaspoons olive oil
    • 1 1 ¼ pound live lobster

Heat broth in a medium saucepan over medium-high heat. Once it's hot, lower to a simmer. Bring a large pot (big enough to submerge the lobster completely) of salted water to a boil. To kill the lobster, hold a butcher knife over its head, about an inch behind its eyes; puncture and slice forward ...

View full recipe at SpringPad


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