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Lobster Risotto with Asparagus

Lobster Risotto with Asparagus

Prep time 5 minutes
Cook time 25 minutes
Ready in 30 minutes
Makes 2 servings


  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 1 cup Arborio rice
  • 4 cups seafood stock or vegetable stock
  • 2 lobster tails, chopped into chunks
  • 10 small asparagus, chopped into one inch segments
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup parmesan cheese
  • zest of one lemon


1. In saucepan, on medium heat, melt butter and cook onions for 5 minutes.
2. Add in the Arborio rice and toast up for about 2 minutes, constantly stirring.
3. Set a timer for 20 minutes and lower heat to medium low and slowly pour in 1/2 cup of stock at a time. Let the rice absorb each portion of stock and continue stirring over the 20 minutes.
4. After 20 minutes and all the stock is used up, add in the lobster and asparagus and cook for 3 minutes.
5. Finish with the salt, pepper, Parmesan cheese and lemon zest. Enjoy immediately!
Recipe by Alexe Lawrence of