• 1/3 cup Fresh Harvest butter olive oil
  • 2 medium onions, finely chopped
  • Pinch of salt
  • 2 cups arborio Risotto rice
  • Meat from 1 cooked lobster, chopped (or use meat from lobster tails). In both cases,  reserve shells for stock)
  • 2 tablespoons minced chives
  • ½ cup grated Parmesan
  •  Freshly ground black pepper
  •  About 6 cups lobster stock*

*You can boil lobster shells in water with clam juice, onion, garlic, celery, etc. to make your own stock.



  1. In a medium pot, heat the stock and keep warm.
  1. In a large, wide saucepan, add butter olive oil on medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender, and the mixture is creamy, 20 to 25 minutes. 
  1. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Garnish with more chives.

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