Risotto Lobster Asparagus

Risotto Lobster Asparagus

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If you are looking for a dish to wow your holiday dinner guests, then risotto Lobster Asparagus is it. It’s elegant and maybe the best part, easy to make.

Recipe courtesy of Spiedini Italian Ristorante


  • 2 ounces Olive Oil
  • 1 teaspoon Chopped Garlic
  • 4 ounces Lobster Meat
  • 1 cup Vialone Nano or Arborio Rice
  • 1 cup Peeled Plum tomatoes, passed through a food mill
  • 2 ounces Sliced Blanched Asparagus
  • 4 cups Lobster Stock
  • 1 tablespoon Chopped Parsley
  • 2 teaspoons Mascarpone Cheese
  • 2 teaspoons Parmesan Cheese
  • To Taste Salt and Pepper
  • Shot Brandy
  • Half Stick Butter


  • 1 Heat olive oil in a sauté pan.
  • 2 Add the garlic & lobster meat and sauté.
  • 3 Add rice.
  • 4 Flame with Brandy, and add peeled plum tomatoes and asparagus.
  • 5 Add the stock a little at a time, stirring and making sure the liquid is absorbed before adding more stock.
  • 6 Add salt and pepper to taste.
  • 7 Cook for about 16-18 minutes, remove from fire and add the butter, parmesan, and the Mascarpone cheese and parsley.


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