Risotto de Homard

Lobster Risotto

So we wonder what to do with the lobster shell once our lobster feast is over. Why not try our lobster risotto recipe with a homemade lobster base and the delicious Acquerello rice, available in store?

Lobster risotto

Preparation time:   20 mins

Cooking time:   2 h 0 min

Servings:   4 people



Homemade lobster background

1 onion, peeled and quartered
1 celery stalk, cut into chunks
1 carrot, peeled and cut into sections
2 garlic cloves, peeled and halved
15 ml (1 tbsp) olive oil
1.5 liters (6 cups) of cooked lobster carcasses (rinse the lobster carcass well before incorporating it into the broth and do not forget to remove the rubber bands before the lobster cooks))
15 ml (1 tbsp.) Tomato paste
250 ml (1 cup) white wine
1 tomato, cut into wedges
5 ml (1 tsp.) Black peppercorns
1 bay leaf
1 clove

Lobster risotto

280 g or 2 1/4 cups Acquerello rice (available at La Mer fish shop)
200 g or 1 1/2 cooked lobster meat (as fresh as possible)
60 g or 1/2 cup butter
30 g or 3/4 cup onion
1 garlic clove
80 g or 2/3 cup grated parmesan
1 liter of vegetable broth
1/2 cup white wine
Ground pepper
Extra virgin olive oil


Homemade lobster background

  1.   In a large saucepan, brown the onion, celery, carrot and garlic in the oil for about 3 minutes. Add the lobster carcasses, the tomato paste and continue cooking, stirring for about 3 minutes.
  2.   Deglaze with the wine and reduce by half. Add the tomato, pepper, bay leaf and cloves. Cover with water and bring to a boil. Simmer very gently, uncovered, for about 1 hour 30 minutes (try to judge by the amount you will need to make the risotto, about 5 cups). Pass through a fine sieve or line it with several layers of cheesecloth (cheesecloth). Let cool then refrigerate or freeze.

Lobster risotto

  1.   Cut the onions very finely and put them in a pan with butter. Cook gently until golden brown, add the Acquerello rice, stir so that it absorbs the juice. Add the wine and let it evaporate for two minutes. Season with salt and pepper, add the lobster broth one ladle at a time, stirring constantly and cook the rice for about 16 minutes or until cooked al dente.
  2.   Reheat the lobster meat in a separate pan with a little oil and a clove of garlic. A few minutes before the rice cooks, add the lobster meat to the rice and cook gently. Stir in butter and grated Parmesan cheese, add salt and pepper to taste and serve.

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