Lobster and Corn Risotto

Lobster and Corn Risotto Recipe
Randy Mayor
Ask your fishmonger to steam the lobster for you. Lobster is certainly worth its price for this entrée, and since this recipe uses the shell to make a stock, none of it goes to waste. Shrimp (and their shells) makes a fine substitute.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 450
Caloriesfromfat 18 %
Fat 9 g
Satfat 4.8 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 23 g
Carbohydrate 63.9 g
Fiber 3.9 g
Cholesterol 68 mg
Iron 4.2 mg
Sodium 769 mg
Calcium 169 mg


1 (2-pound) lobster, cooked
3 cups water
2 cups chopped onion
2 celery stalks, chopped
2 (8-ounce) bottles clam juice
1 tablespoon butter
3/4 cup finely chopped onion
2 garlic cloves, minced
1 1/4 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon salt
1 cup fresh corn kernels
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/3 cup chopped green onions
1 tablespoon fresh lemon juice


To prepare stock, remove meat from cooked lobster tail and claws. Chop meat; chill. Place lobster shell in a large zip-top plastic bag. Coarsely crush shell using a meat mallet or rolling pin. Place crushed shell in a large saucepan; add 3 cups water, 2 cups onion, celery, and clam juice. Bring to a simmer over medium heat. Cover and cook 20 minutes. Strain shell mixture through a sieve over a bowl, reserving stock (about 3 cups); discard solids. Place stock in a large saucepan; keep warm over low heat.

To prepare risotto, melt butter in a medium sauté pan over medium heat. Add 3/4 cup onion and garlic; cook 3 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in reserved lobster meat and corn; cook 2 minutes or until heated. Remove from heat; stir in cheese, green onions, and lemon juice.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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