Lobster Mascarpone Risotto

4 servings
15 min prep time
55 min total time

This is a luxurious dish. If you want to dress it down a bit, substitute shrimp for the lobster and it will still taste fantastic.


6 cups seafood broth or clam juice

2 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

1 cup finely chopped onion

2 cups arborio rice

1/2 cup dry white wine

4 ounces Vermont Creamery Mascarpone

1/4 cup chopped fresh parsley

1 freshly grated lemon zest

1 1/2 pounds lobster meat, cooked


  • STEP 1

    Bring broth to a simmer in large saucepan. Cover; keep warm over low heat.

  • STEP 2

    Melt butter in large Dutch oven over medium heat. Add onion; sauté 5 minutes or until tender and translucent. Add rice; stir 2 minutes. Add wine; stir 1 minute or until absorbed. Stir in 1 cup warm broth; simmer, stirring frequently, until absorbed. Cook, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next, about 20 minutes or until rice is almost tender

  • STEP 3

    Add mascarpone, half of parsley, lemon zest, and lobster meat. Stir gently.  Cover; cook over low heat about 5 minutes or until seafood is heated through and all the liquid has disappeared.

  • STEP 4

    Serve in large bowls garnished with remaining parsley.