Lobster Risotto

Lobster Risotto
By Chef Thomas Schmidt


3 Tbsp   Butter

½ cup    Shallots, peeled and finely minced (measure after peeling)

2 cups   Carnaroli (or Arborio) Risotto Rice

1 cup      White Wine

1 Tbsp   Kosher salt

1 tsp       White Pepper – fine ground

6 cups    Vegetable Stock

8 oz        Raw Maine lobster meat, diced into ½” chunks

1              Red pepper roasted, peeled and ½” dice

20           Cherry tomatoes, cleaned and cut in half

1 cup      Mixed baby summer squash

¾ cup    Fine grated Vella dry jack cheese


Roast summer squash:

  1. Pre-heat oven to 400°.
  2. Cut squash into cubes.
  3. Toss in olive oil.
  4. Roast in oven for 10 minutes.


  1. Heat the vegetable stock and reserve on low heat next to risotto pot.
  2. Cook the shallots in the butter until translucent in another pot.
  3. Add the rice and parch for 2-3 minutes.
  4. Add the white wine and salt and reduce until almost dry.
  5. Add the vegetable stock a cup at a time and continue to cook on high until 4 cups of the stock is absorbed into the rice. When rice is al dente, add lobster meat, cherry tomatoes, roasted summer squash and roasted peppers.
  6. Cook until tomatoes break down a little and lobster is cooked, 1 -2 minutes. You may need to add more stock.
  7. Mix in ½ cup grated Vella dry jack cheese. The risotto should be a little loose, if not, add a little more hot vegetable stock.
  8. Serve topped with more cheese.