Lobster-asparagus risotto

Lobster-asparagus risotto


  • 450 g lobster meat
  • 60 ml (4 tbsp.) olive oil
  • 350 g asparagus
  • 250 ml (1 cup) white wine
  • 500 g Arborio rice
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 150 g Reggiano parmesan cheese

Lobster broth:

  • 500 ml lobster bisque
  • 500 ml fish stock
  • 500 ml water


  • Combine the water, lobster bisque and fish stock and bring to a boil. Keep hot.
  • Cut the asparagus spears on the bias, blanch them in salted water 1 to 2 minutes, then place them in ice to stop the cooking. Set aside.
  • In a saucepan, sweat the onion and garlic in the oil. Add the rice and cook 1 to 2 minutes, stirring to coat it thoroughly with oil. Add the wine and reduce until almost dry.
  • Add the lobster broth a little at a time, stirring frequently until the liquid is completely absorbed between each addition. Season with salt and pepper. The rice should be al dente in 20 to 25 minutes.
  • Add the asparagus and Parmesan and continue cooking a few more minutes. Add the lobster, then heat while stirring. Correct the seasoning. Enjoy!