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Photo: Jean Allsopp; Styling: Mindi Shapiro Photo by: Photo: Jean Allsopp; Styling: Mindi Shapiro

Lobster Risotto with Herb-rubbed Beef Tenderloin

Coastal Living OCTOBER 2007

  • Yield: Makes 4 servings


  • 1 (1 1/2- to 2-pound) live lobster
  • 3 1/2 cups chicken broth
  • 4 tablespoons unsalted butter
  • 1/2 cup diced shallots
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh thyme leaves
  • 1/8 teaspoon freshly ground black pepper
  • Herb-rubbed Beef Tenderloin


Bring a large pot of salted water to a boil. Plunge lobster, headfirst, into boiling water. Cover pot; cook lobster 15 to 20 minutes. Drain and cool. Remove meat from claws and tail, coarsely chop, and set aside.

Bring broth just to a simmer in a medium saucepan. Keep warm over low heat.

Heat butter in a large saucepan over medium heat. Add shallots; cook 5 minutes or until slightly tender, stirring occasionally. Stir in rice, and cook 2 minutes, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed. Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total). Stir in lobster; cook, stirring constantly, just until thoroughly heated. Stir in Parmesan and next 3 ingredients. Serve immediately with Herb-rubbed Beef Tenderloin.

Note: To save time, purchase 6 to 8 ounces precooked lobster meat. Or substitute about 1/2 pound cooked, peeled, and deveined shrimp.


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Lobster Risotto with Herb-rubbed Beef Tenderloin recipe