Lobster risotto

Total Time
48 min
15 min
33 min
Creamy, rich risotto is one of Italy’s most treasured dishes. The addition of lobster makes this one even more of a special treat and gives it a decidedly American twist. Fresh fennel has a slight taste of anise or licorice. If you like that taste, substitute an equal amount of Pernod (a licorice-flavored liqueur) for the brandy. When buying fennel, look for those with smooth skin that are free of brown spots for best results. The feathery green leaves at the top of the fennel also have a slightly anise flavor. You might like to chop a few to add with the basil, just before serving this dish.


Reduced-sodium chicken broth

3 cup(s)


1 cup(s)

Unsalted butter

½ Tbsp

Uncooked fennel bulb(s)

½ medium, chopped

Uncooked shallot(s)

1 small, chopped


2 medium clove(s), minced

Uncooked arborio rice

½ cup(s)


1½ fl oz

Cooked lobster

½ pound(s), shelled lobster meat

Light cream

2 Tbsp

Black pepper

tsp, freshly ground


2 Tbsp, fresh, thinly sliced


  1. Bring the broth and water to a boil in a medium saucepan. Reduce the heat and keep at a simmer.
  2. Melt the butter in a medium nonstick skillet over medium heat. Add the fennel, shallot, and garlic; cook, stirring occasionally, until the fennel begins to soften, about 3 minutes. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute. Add the brandy and cook, stirring, until the liquid is almost completely absorbed.
  3. Add 1/2 cup of the hot broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue to add broth, about 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time should be 18–22 minutes from the first addition of broth. Stir in the lobster meat, cream, and pepper and cook, stirring gently, until the lobster is heated through, about 2 minutes. Remove from the heat and stir in the basil. Serve at once. Yields 1 1/2 cups per serving.