Lobster Risotto
Prep time
Cook time
Total time
Recipe type: Seafood
Cuisine: Italian
Serves: 6 servings
  • 3 Tablespoons Olive Oil
  • 2 large Shallots, minced
  • 1 cloves Garlic, minced
  • 4 ounces Pancetta, diced
  • 1 cup Arborio Rice
  • Add 4 cups Vegetable Broth
  • ¼ cup White Sherry
  • 2 small Lobster Tails, shelled and cubed
  • 1 cup cooked Spinach (we used frozen thawed in the microwave)
  • ½ teaspoon Sunny Spain Seasoning
  • Pepper, to taste (you probably won't need to add extra salt)
  • 3 ounces Boschetto al Tartuffo Cheese, shaved.
  1. Lobster Risotto
  2. In a large skillet, saute Olive Oil, Shallots, Garlic, Pancetta.
  3. When the shallots start to caramelize, stir in Arborio Rice.
  4. Continue stirring until rice begins to brown.
  5. Add Vegetable Broth in 1 cup increments, stirring frequently, until most of the liquid is absorbed before adding the next cup.
  6. Then stir in White Sherry and Lobster.
  7. When Lobster turns orange, stir in Spinach, Sunny Spain Seasoning, and Pepper.
  8. When most of the liquid is absorbed, stir in 3 ounces Boschetto al Tartuffo Cheese, shaved.
  9. Let rest for 5 - 10 minutes before serving.
  10. Top with additional Cheese, if desired.
Recipe by Create Amazing Meals at http://createamazingmeals.com/2014/02/romantic-dinner-for-two-filet-mignon-and-lobster-risotto.html