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Recipe Tuesday: Grilled lobster with a leek and mozzarella risotto

This was the main course for Saturday’s dinner party. It was Kate’s idea to make some lobster as it is in season at the moment, so I took the challenge. Lets skip the initial cooking part (including the sticking in the fridge; strange clicking noises; into the freezer for an hour, etc, etc) and take it as read that the lobster is cooked.


  • 2 lobsters (cooked, halved down the middle and cleaned)
  • Butter
  • Lemon
  • 225g arborio rice
  • 900ml of chicken or vegetable stock
  • small glass of white wine
  • 1 leek sliced thinly
  • 1 large onion chopped
  • parmesan cheese
  • mozarella cheese
  • fresh parsley

Risotto (20 minutes)

  1. Put a knob of butter into a medium hot pan
  2. Add the leeks and onions and cook until soft and translucent
  3. Pour in the rice and stir, coating with the buttery onion/leek mixture for a few minutes
  4. Add the wine and stir until absorbed
  5. Add the stock a ladel at a time and stir until fully absorbed
  6. Once all stock is gone, remove from the heat and add the parmesan and mozzarella (both grated)
  7. Add some parsley and stir together

Lobster (8-10 minutes)

  1. Crack the claws with the flat side of a heavy knife
  2. Brush the claws and tail section with a mixture of butter and lemon juice
  3. Place under a medium-hot grill for 8-10 minutes

Serve lobster with risotto and some steamed vegetables (asparagus is a favourite and quick)

Published inRecipe Tuesday