Lobster and Goat Cheese Risotto


1 ea. 2 lb. lobster

1/2 ea. Vidalia onion, diced

1 Tbl. Chopped dill

2 Tbl. Butter

1 cup Arborio rice

1 qt. chicken stock

2oz. Cream

3oz. Goat cheese

1 Tbl. Veg-geez Louise seasoning


  • 1

    In a tall sided pan with a lid, heat up the stock. Add lobster and simmer for ten minutes. Remove from the stock, and reserve cooking liquid. Chill lobster under cold water and set aside.

  • 2

    Meanwhile, in a medium sauce pan, heat butter over medium heat. Add onion and cook until translucent. Add rice and cook an additional minute, the reduce heat to low. Working in batches, add the reserved stock to the rice, just until covered. Allow rice to absorb stock completely. Repeat this three times or until rice is tender. Meanwhile, remove meat from lobster, and cut into bite sized pieces. Finally, add cream, cheese, and lobster to the rice, then season. Cook another minute until creamy. Remove from heat and serve.

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