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Risotto Lobster Asparagus

Risotto Lobster Asparagus


  • 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

Prep Time:

Cook Time:


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


  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.