Lobster Risotto

Lobster Risotto

Mark Brankin's Lobster Risotto

Preparation method

1. In a heavy based pan over a medium heat, sweat the shallots and garlic on 100g butter, until soft and tender.

2. Add the rice and the wine and bring to the boil.

3. Gradually add the hot shellfish stock and simmer, until the rice is cooked, continually stirring throughout. The rice should be tender, but still firm to the bite when cooked.

4. Stir in the lobster meat (see method below) and leave on the heat for another minute.

5. Finish with parmesan plus salt and pepper to taste. Add a pinch of chopped chives and a squeeze of lemon.

Lobster Preperation

1. Bring a pan of water to the boil, once boiling add a pinch of salt 

2. Take the lobster claws and the tail and drop into boiling water for 5 minutes (If the claws are a lot bigger than the tail, cook the claws for 6 minutes, tail for 5 minutes)  

3. Once cooked, remove from pan and refresh in ice cold water

4. Once cold, crush the tail between your hands until the shell bones are cracked then peel off the outer shell. Once all of the shell is removed, cut down the back of the tail and remove the waste pipe (clean lobster in fresh water after doing this) with the claws, place on a chopping board holding firmly and take the back of a large knife or blunt object and break he claw open. Once this is done, remove the shell, and cartilage checking carefully for any small pieces of shell which may have broken off.

5. Take all the tail and claw meat and dice up evenly.

6. Melt 150g of the butter then add the spring onions and the lobster meat to the buffet. Stir for 1 minute then add to risotto rice.


Serve in a bowl with some fresh corriander leaves picked or chopped on top to garnish


Wine Match

A20 Albarino, Rias Baixas, Spain, 2011 - £42.00

Our selected wine match for Chef's Risotto is a delicious A20 Albarino.

Our selected wine match for Chef's Lobster Risotto is the Argento Pinot Grigio, Mendoza, Argentina 2011.  Some may think this is an unusual choice to accompany a dish as luxurious and unctuous as a risotto, however, this wine has delicious, peachy, stoned fruit qualities which compliment the sweetness from the lobster beautifully.  Unlike its Italian counterparts, it is richer in fruit quality with sweeter tones and a slightly fuller body that stands up to the creaminess of the risotto also. A wonderful marriage to enjoy this summer!


Libby Georgiou, Restaurant Manager


Ideal for 4 people.


  • 200g Arborio Rice
  • 100ml White wine
  • 3 Shallots finely diced
  • 1 clove of Garlic finely chopped
  • 1 Lobster
  • 250g Unsalted butter
  • 100g Grated Parmesan
  • 2 Spring onions (chopped)
  • Pinch of chopped chives
  • 1 litre shellfish or fish stock
  • 1 Lemon
  • Corriander leaves



Select from the options below to receive relevant news and offers

Close [X]

Please sign in

Please sign in to your account to access premium website content and manage your account details. Signing in will also make completing your reservation quicker as we will automatically retrieve your details.

Forgotten your password? click here to receive your password by email

If you don't have a Hand Picked Hotels account yet your can create one now and gain instant access to our best offers and website content.
Create an account

You have been successfully logged in. Please wait while the current page refreshes.

Forgot your password? No problem, please enter your email address below and we will send you your password in an email instantly.

  1. Please use the email address associated with your Hand Picked account.

If you don't have a Hand Picked Hotels account yet your can create one now and gain instant access to our best offers and website content.
Create an account

We've sent you a reminder. Please check your inbox.

[x] close


Close [X]

Please select the number of guests and rooms you would like to book and also enter any promotional code you may have.

    • Promotion code

    • Group code

    • Company ID

  • search info button