Lobster Risotto with Asparagus Tips & Lemon Zest


Ring Around A Few Recipes #3


12 oz water
12 oz Sauvignon Blanc
½ onion, chopped
2 cloves
8 whole peppercorns 

2 bay leaves
1 stalk celery, chopped
Pinch of kosher salt
4 4-oz lobster tails


  1. Combine all ingredients, except for the lobster, in a saucepan and bring to a boil over high heat. Reduce heat to a simmer. Add the lobster and cook 3 minutes.
  2. Transfer lobster to dish and let cool. Strain and reserve the liquid. Remove the lobster from the shell and dice into large pieces. Store lobster & liquid in refrigerator until ready to use. This can be done a day ahead.



24 oz chicken or fish stock
1 oz olive oil
1 oz butter
2 shallots, finely chopped
1 clove garlic, minced
½ red bell pepper, finely diced

½ yellow pepper, finely diced 

¼ fennel bulb, finely diced
8 oz arborio rice
1 Tbsp tomato paste
Reserved lobster stock
½ cup asparagus tips
Reserved lobster
1 tsp lemon zest

  • Bring the chicken stock or fish stock to a boil in medium pot; reduce heat & simmer.
  • Heat a large heavy-bottomed pot over medium-high heat; add olive oil and butter. Saute the shallots, garlic, peppers, and fennel about 2 minutes. Add the rice and saute for one minute, then add the tomato paste and half the reserved lobster stock. Stir occasionally until the liquid is absorbed, then add the other half of the lobster liquid. Again cook until the liquid is absorbed. Then add some of the heated chicken stock, one ladle at a time, letting it absorb after each addition. Add a pinch of salt to taste. Continue stirring with each stock addition, cooking until the rice is done. This may take some or all of the stock. The rice should be firm to the bite.
  • Stir in asparagus, lobster meat, lemon zest, and more salt if needed. Serve immediately.