Simon's Lobster Risotto

Simon's Lobster Risotto


Butter poached Lobster tails

  • 3 - 4 lobster tails 4 - 6 oz each
  • sticks of unsalted butter optional (straight from the fridge)
  • cloves garlic
  • sprigs of thyme

Brown Butter

  • 2 - 3 tbsp unsalted butter
  • 2 - 3 tbsp lobster poached butter

Lobster Risotto

  • 4 ½ cups low sodium chicken stock OR 2 cups low sodium chicken stock + 2 cups lobster/clam stock
  • Leftover lobster shell
  • tsp paprika
  • cloves of garlic
  • 2 - 3 tbsp lobster poached butter or regular unsalted butter or olive oil (this is to saute onions)
  • 3 tbsp Simon's Secret Sauce (any flavor)
  • shallots diced finely
  • cup arborio rice
  • ½ cup cognac or white wine
  • 1/2 cup freshly grated parmesan or pecorino romano
  • tbsp lobster poached butter or unsalted butter (this is to finish the risotto)
  • Salt to taste
  • Chopped spring onions or chives to serve


Butter poached lobster tails

  • Steam or boil lobster tails for 2 - 3 minutes. This is to help remove lobster meat from the shell more easily. Place the par-boiled lobster tails in ice water (or very cold water) for a few minutes to cool down.
  • Place the cooled lobster tails on a cutting board, with the underside of the tails facing up. Cut along the middle using kitchen shears. Then pull the shell apart to expose the lobster meat and gently remove the meat from the shell. 
  • In a small saucepan - place ¼ cup of water, with 2 clove of garlic and thyme. Bring the water to a simmer over medium heat. Lower the heat to low.
  • Cut the butter into blocks (2 tbsp blocks). Add one block into the simmering water and whisk constantly to dissolve the butter. DO NOT LET THE BUTTER BOIL.
  • Before all the butter has melted, add another cube and whisk it in. Keep adding butter until all the butter is melted, but still emulsified. Make sure to not let the butter boil.
  • Once all the butter is added and it's steaming, add in the 2 lobster tails.
  • Poach the lobster meat by spooning the butter over it, and gently stir the lobster meat in the pot, until the meat turns opaque and the tail curls up.
  • Remove the lobster tails from the pot, and allow them to cool on a plate. Once cooled down, chop the lobster tail meat into big chunks. Set aside until needed. 

Brown butter

  • Place the unsalted butter in a non-stick pan. Heat over medium heat and stir until the butter melts completely, and the milk solids turn a toasty brown color. Then remove from the heat.
  • Add the lobster poached butter and stir to mix. Set aside.
  • Reheat the butter if it solidifies before serving.

Lobster Risotto

    Cooking stock

    • If you’re using chicken stock and lobster/clam stock together, then mix both in a pot along with the garlic and paprika. Heat the stock over medium heat with the lid on, until it's simmering. Turn off the heat and keep the stock warm to make risotto. If needed, keep the stock on the "keep warm" setting or the lowest setting on your stove.
    • If you’re using the lobster shells to infuse the stock - place the chicken stock in a saucepan. Then add the lobster shells, garlic, and paprika into the saucepan. With the lid on, bring the stock to a boil. Lower the heat and simmer for about 20 minutes. Turn off the heat or set it to "keep warm", and let it sit there (with the lobster shells in the stock) while you get the risotto ready. Make sure you have at least 4 cups of stock.


    • Heat a pan (10 - 12 inches) over medium heat. Add 2 - 3 tablespoons of the lobster poached butter or olive oil. When the butter is heated, add the shallots and a generous pinch of sea salt and saute until the shallots have softened. Optional - you can add the garlic from the lobster poached butter to the shallots as well.
    • When the shallots have softened, add the risotto. Stir continuously for about 2 - 3 minutes, until the rice is very slightly toasted.
    • Add a ¼ cup of the warm stock and a ¼ cup of the cognac/wine to the risotto. Stir continuously over medium heat, until the rice absorbs the liquid. Add another ¼ cup of warm stock and the rest of the cognac/wine and stir until the rice absorbs this as well.
    • Now add ½ cup of the warm stock and stir until the rice absorbs the liquid, and continue adding ½ cup of stock at a time while stirring and allowing the rice to absorb the liquid, until the rice is cooked. The arborio rice should swell up and be cooked to al dente. You can use about 3.5 - 4 cups of the stock, and it can take up to 20 minutes to cook the rice.
    • When the rice is cooked through, add the lobster poached butter (or unsalted butter). Simon's Secret Sauce and freshly grated parmesan cheese (or pecorino romano) and stir it into the risotto. Taste and season with extra salt if necessary.
    • If you’re serving the risotto right away, add the chopped lobster and stir it in until the lobster is heated through.
    • If you’re serving the lobster risotto later, then reheat the risotto over medium low heat and add a splash of water or stock to prevent the risotto from drying out. Add the lobster at the same time, and reheat the lobster and risotto together.
    • Serve warm, with a sprinkling of spring onions or chives, and a drizzle of brown butter.
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