Lobster, Pea, and Mascarpone Risotto
15 MIN
25 MIN

Lobster, Pea, and Mascarpone Risotto


  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) olive oil
  • 2 cups (500 ml) arborio rice
  • 1 cup (250 ml) white wine
  • 5 cups (1.25 litres) lobster stock
  • 1 1/2 cups (375 ml) fresh or frozen peas (see note)
  • 2 cups (500 ml) cooked lobster meat, diced
  • 1/2 cup (125 ml) mascarpone cheese
  • Lobster oil (optional)
  • Salt and pepper


  1. In a saucepan, soften the onion and garlic in the oil. Add the rice and cook for 1 minute, stirring to coat thoroughly. Deglaze with the wine and reduce until almost dry.
  2. Add the lobster stock, 250 ml (1 cup) at a time, stirring frequently until the liquid has been completely absorbed before adding more liquid. Season with salt and pepper. After 20 to 25 minutes, the rice should be al dente.
  3. Stir in the peas and cook for about 1 minute. Add the lobster meat and mascarpone and heat through while stirring. Adjust the seasoning. Serve drizzled with lobster oil, if desired.


If using fresh peas, add them about 5 minutes before the end of cooking.