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Truffled Lobster Risotto

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“What could be better than the creamy smoothness of risotto with a hint of truffle combined with the elegance of lobster. If you need, or want, a show-off entree this is perfect for guests or that romantic dinner. There seems to be alot to this recipe but the result is worth it. I have prepared this using both warm and cold water lobster tails and I prefer the cold for its sweetness. For the truffle oil I have only used the black variety. This recipe is courtesy of Bon Appetit, January 1998”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 425F or 218°C.
  2. Prepare Lobster:.
  3. Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
  4. Transfer lobster to a bowl of cold water to cool. Drain Lobster.
  5. Remove meat from shells, reserve shells.
  6. Cut meat into 1/2" to 3/4" pieces. Set aside.
  7. Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
  8. Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
  9. Prepare Risotto:.
  10. Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
  11. Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
  12. Add carrots and shallots, saute for 2 minutes.
  13. Add rice, stir to coat with oil, saute for 2 minutes.
  14. Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
  15. Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
  16. Add lobster and cream, stir until heated through.
  17. Remove from heat.
  18. Stir in 2 tablespoons of truffle oil and chives.
  19. Season with salt and pepper to taste.

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