Lobster. It can be expensive. Let’s just get that out of the way up front.

This is a great dish to cook if you just won the lottery. Or robbed a 7-11. It’s also perfect for other special occasions, like New Year’s Eve. Or a special anniversary. Or maybe if a relative just got a weekend pass from the funny farm.

I usually use white wine in risotto, but champagne would also work well with the lobster.

The four lobster tails yielded about two cups of cooked lobster. Some tails are smaller, some are as big as my feet. Whatever size tail you use, you’ll need a generous two cups of cooked lobster meat for this risotto.

I boiled the frozen lobster tails in seafood stock. I thought this would be a great way to cook the lobster and flavor the stock at the same time. And I didn’t have to defrost ’em. Ain’t I smart?

What a wonderful flavor and aroma. That stock rocked!

I took a cup of the lobster stock, put it in a small bowl, and added some strands of saffron and let it sit. I used it when I was cooking the risotto, what a glorious color and such an elegant flavor.

I added a half-cup of fresh grated Parmigiano-Reggiano cheese at the end. Italians don’t usually do this, but if the Snarlin’ Little Darlin’ likes cheese, do yourself a favor and just shut up and grate.

The only time I like cheese on seafood is the fish sandwich at McDonald’s. But what do I know?

And finally, finally! If you buy a used car and find a bag of cash in the trunk, may I suggest a half teaspoon of caviar on top of each serving? The salty taste goes well with the sweetness of the lobster, and she’s-a look-a so nice! Red caviar (salmon roe) is really not too expensive, looks kinda sexy, and tastes great.



4 tablespoons olive oil

½ cup onion, chopped coarse

½ cup celery, chopped coarse

4 frozen lobster tails (you’ll need 2 cups of cooked lobster meat)

8 cups seafood stock/broth

Saffron threads (a few)

3 tablespoons butter

1 generous cup chopped leeks (use the white part and the lower green stalk only, clean well!)

1 ½ cups Arborio rice

½ cup dry white wine (or champagne!)

2 tablespoons chopped/snipped fresh chives

OPTIONAL: ½ cup fresh grated Parmigiano-Reggiano cheese

DOUBLE OPTION: 2 or 3 teaspoons caviar (red/salmon caviar is not expensive and good!)



Put a large saucepan on medium heat, add 2 tablespoons of olive oil.

Add the onion and celery, and cook for 4 minutes, stir occasionally.

Add the frozen lobster tails.

Add the seafood stock, make sure the tails are covered.

Turn the heat to high, bring to a boil.

After it comes to a boil, reduce the heat and simmer for 10 minutes.

Remove the lobster tails, let them cool for a minute.

Snip the underside with scissors, remove the meat and chop into bite-size pieces.

Strain the broth to remove the celery and onion and any bits of shell or funkiness.

Put the strained broth back in the saucepan, put it on low heat.

Put a cup of the broth in a small bowl, add the saffron, stir gently and set aside.

Get another large saucepan, put it over medium heat.

Add 3 tablespoons of butter and 2 tablespoons of olive oil.

When the butter melts, add the chopped leeks, cook for 4 minutes, stir often.

Add the rice, stir and cook for 2 or 3 minutes.

Add the wine (or champagne), stir for 2 or 3 minutes.

Add a ladle of stock and stir gently and continuously until it’s absorbed.

Add another ladle of stock and stir until absorbed.

Add the stock with the saffron and stir until absorbed.

Add some salt to taste.

Add another ladle of stock, stir gently until absorbed.

Keep adding ladles and stirring until the rice is al dente, firm to the tooth, about 20 minutes.

When the risotto is creamy and done, add the 2 cups of cooked lobster.

Add the chives, stir gently.

Add the Parmigiano, if you’re doing the cheese thing.


Make it look nice, garnish with a sprig or two of chives, and if you’re feeling extra-elegant, top off with a half teaspoon of caviar and…