Photos by House of Stills
This recipe is undoubtedly my most-requested recipe on Instagram. It came to life after we hosted a lobster boil at our house and had some meat leftover. I also had mascarpone in the fridge and figured that the two together would make for a decadent masterpiece… And boy, was I right! Every bite is better than the next with the rough chopped lobster and the oozy mascarpone cheese. You won’t want this dish to end!
My tip is to always reserve one lobster claw to top each dish with, making it restaurant-worthy. Another great tip is that when lobster season is over, you can find fresh-frozen, vacuum-packed lobster meat. I always keep those in my freezer for when we are craving lobster rolls and now, to be able to make this risotto year-round! Deeeelish!
This is a beautiful recipe to make when hosting – it is presentable and delectable, two components essential to winning the “hostess with the mostest” award, I promise!
Enjoy! XX
Lobster Mascarpone Risotto
Ingredients
- 1 sweet onion finely chopped
- 2 cloves garlic finely chopped
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- 2 cups arborio rice
- 1 cup dry white wine
- 5 cups lobster stock (or chicken stock, if you don’t have)
- 2 cups cooked lobster meat diced (I reserve a whole claw to top each plate for serving)
- 1/2 cup mascarpone cheese
- salt and pepper to taste
Instructions
- In a heavy-bottom saucepan (I use my Le Creuset cast-iron braiser), melt the butter with the olive oil.
- Once melted, add in the onion and cook until translucent, on medium heat (be sure not to brown).
- Once the onion is softened, add in the garlic, and cook until fragrant (about 2 mins).
- Add in the rice and toast it for 1 min, stirring constantly, to coat evenly.
- Deglaze the pan with the wine and reduce until it's nearly evaporated and the alcohol scent dissipates.
- Add in the stock, 1 cup at a time, stirring constantly, until the liquid is completely absorbed; then add in another cup. Repeat this process until the rice is cooked al dente (roughly 20-25 mins).
- Season with salt and pepper to taste.
- When the rice is just about cooked, add in the lobster meat and mascarpone, stir to coat entirely.
- Taste and adjust for salt and pepper, if needed.
- Serve immediately, topped with a shelled lobster claw on every dish (optional).
