Lobster Risotto

August 6, 2012 by Kenmore

Creamy rice goes great with sweet, juicy lobster. Adding some morel mushrooms makes it really special.


preparation time
1 mins

cook time




5 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

4 ounces morel mushrooms medium rough cut

1 clove garlic finely minced

1 small plum tomato peeled, seeded and chopped (or a quarter cup canned Italian tomatoes, well drained and chopped)

8 ounces lobster meat cooked (from two 1.5 pound lobsters)

5 cup lobster broth

2 tablespoons leeks finely minced

1.5 cup carnaroli rice

0.5 cup Prosecco

5 cup lobster broth

1 tablespoons fresh parsley chopped

0.25 cup Parmigiano Reggiano grated


Step 1

Bring lobster broth to a steady simmer in a saucepan.

Step 2

Heat 1 tablespoon butter and one tablespoon oil in a small skillet over moderate heat. When it begins to foam, add morels and sauté for 1 minute. Add garlic and tomato; cook for about 1 minute, until the tomato begins to soften and lose color. Add lobster, season with salt and pepper, stir to combine with the tomato and gently sauté for 3 to 4 minutes or until lobster is heated through. Set aside.

Step 3

Heat 2 tablespoons butter and 1 tablespoon oil in a heavy 4-qt. pot over moderate heat. Add leeks and sauté for 1 to 2 minutes, until leeks begin to soften but not brown.

Step 4

Add rice to leeks. Using a wooden spoon, stir for 1 to 2 minutes, making sure grains are well coated and the rice has a nutty aroma. Add Prosecco and stir until completely absorbed. Begin to add the simmering broth, half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half cup, reserving a quarter cup to add at the end. Stir frequently to prevent sticking.

Step 5

After approximately 18 minutes, when rice is tender but still firm, add reserved broth. Turn off the heat immediately and add lobster and morels, remaining butter, parsley and Parmigiano-Reggiano. Stir vigorously to combine. Serve immediately.


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