Risotto with Lobster and Crayfish

Prep Time

10 Minutes

Cook Time

30 Minutes


Serves 4-6


Most ingredients are available in the market!


1 ea 1lb Lobster
12 ea Crayfish
1 cup Chicken Stock
5 cups Fish Stock
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil
2 ea Shallots, Thinly Sliced
1 ea Onion, Finely Chopped
1 ea Bay Leaf
2 oz Cherry Tomatoes
1 cup Dry White Wine
1/4 cup Cognac
1 ea Garli Clove, Chopped
2 cups Carnaroli Rice
2 tbsp Parmesan Cheese, Grated
Juice of 1/2 a Lemon
Salt and Freshly Ground Black Pepper to Taste

Method of Preparation

1. Cut the lobster in 1/2 lengthwise.
2. Warm 1 tbsp olive oil in a large sauté pan over medium-high heat.
3. Add the lobster and cook for 2 minutes.
4. Add the shallots, bay leaf and cheery tomatoes and cook for 5 minutes.
5. Flambé with the Cognac and wine.
6. When evaporated, add the chicken stock and cook for 10 to 15 minutes.
7. Let cool slightly, then remove the meat from the lobster carcass, saving the head for a garnish.
8. In a separate sauté pan, warm the remaining 1 tbsp olive oil over medium heat.
9. Add the garlic and crayfish and cook for 2 minutes.
10. Meanwhile, bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
11. Melt 1 tbsp of the butter in a large, heavy saucepan over medium heat.
12. Add the onion and cook, stirring constantly, for 3 minutes.
13. Add the rice and cook, stirring constantly, for 3 minutes.
14. Make sure every grain is coated with butter.
15. Add 1 cup of the stock and stir until the liquid is absorbed.
16. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
17. After you finish adding the stock, add the lobster cooking sauce.
18. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
19. You may have some leftover stock.
20. Remove the pan from the heat and stir in the remaining 1 tbsp butter, the Parmesan cheese, parsley, lemon juice, and salt and pepper to taste.
21. Let the risotto rest for a minute or two before serving.
22. Serve the risotto on individual plates, garnished with the lobster meat, lobster head and the crayfish.

Recipe Source

Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari