Lobster Risotto with Live Lobster


1.    Mix together sea salt, lemon zest, turmeric and 25% of
       the lemon juice
2.    Bring a large (15 litres) pot of salted water to a boil and
       cook Lobsters for 9-10 minutes, cool at once by
       plunging briefly in ice water.
3.    Remove meat from the shells and reserve.
4.    Simmer the Lobster shell in chicken stock for 15
       minutes and crush through a fine strainer reserving
5.    In a heavy bottom pot, add ½ of the olive oil and gently
       cook shallots, fennel seeds and bay leaf until aromatic
       but not coloured
6.    Stir Arborio rice into the hot oil until well coated and
       start adding the warm “Lobster /chicken broth”
7.    Once all the broth has been utilized ( reserving  ½ cup
       to re-warm Lobster meat) , add heavy cream as
       required to finish the risotto until rice is “al dente”.
8.    Fold in ½ of the Parmigiano cheese and a pinch of the
       lemon zest.
9.    Shave asparagus on a mandolin and toss with a pinch
       of lemon salt, a splash of lemon juice and the remaining
       olive oil.
10.  Warm Lobster meat in reserved ½ cup of Lobster broth


Place a ring of Risotto in the center of the plate and garnish with warm lobster meat.  
Place a portion of the asparagus salad beside and sprinkle with grated Parmigiano

Serves: 4

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