Lobster risotto

Lobster risotto

Rižot od jastoga


The luscious and sweet flavour of lobster is captivating – absolute heaven for the taste buds. Make sure to pair this dish with a good dry white wine. My recommendation would be Croatian Pošip. Remember that a risotto is only as good as the stock you cook it with, so make sure your stock tastes great before you start cooking the rice. From the moment you start to add the stock to the rice, the risotto should take 16–18 minutes to cook.


Quantity Ingredient
1kg whole lobster
100ml extra virgin olive oil
4 garlic cloves, chopped
2 brown onions, chopped very fine, smaller than the rice
100ml white wine
or prošek (dalmatian fortified wine) or port
125 grams Dalmatian tomato sauce
700ml fish stock
300 grams risotto rice, arborio or carnaroli
200 grams cherry tomatoes, halved
sea salt
freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, chopped


  1. With a large knife, cut the lobster in half lengthways and pull the meat out of the shell.
  2. Dice the lobster tail meat into 1 cm cubes and set aside.
  3. Heat half the olive oil in a large saucepan over high heat until it starts to smoke. Add the lobster shells and break them up with a mallet or other blunt object, such as a pestle, in the pan. Sauté until they become bright orange in colour and start to smell good. Add half the garlic and, after a few seconds, half the onion. Deglaze the pan with half the wine and cook for 5 minutes. Add the Dalmatian tomato sauce and fish stock, season to taste with salt and pepper, then bring to the boil. Reduce the heat to low and simmer for 15 minutes.
  4. Blend the stock with a hand-held blender and strain through a fine-mesh sieve.
  5. In a separate saucepan over high heat, sauté the remaining garlic in the remaining olive oil for a few seconds, then add the remaining chopped onion and sauté until soft but not brown. Add the rice and sauté until it starts to have a toasted nut aroma, about 5–8 minutes. Deglaze the pan with the remaining white wine and, once the wine evaporates, start ladling in the lobster stock gradually, approximately 1 ladleful at a time. As soon as the risotto thickens, add more stock, stirring constantly – this will make your risotto nice and creamy.
  6. Once you have added the last ladleful of stock, add the diced lobster and halved cherry tomatoes. Adjust the seasoning if necessary and stir well for a couple of minutes. Serve immediately garnished with the parsley.
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