Lobster risotto

A luxurious but effortless recipe from My Primrose Hill Kitchen that is sure to impress your Valentine on 14 February. Add sparkle with one of our special wine pairings from the staff at Nicolas. Serves 2.


  • 1 lobster, thawed if frozen
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 200g risotto rice
  • Pinch of saffron
  • 450ml rich fish stock
  • 2 garlic cloves, minced
  • 1 bunch of parsley, finely chopped
  • 60ml rosé wine
  • Lemon wedges to serve (optional)
  • Salt and pepper to taste


  1. Preheat the oven to 200°C.
  2. In an ovenproof pan (one with a lid) heat the olive oil and gently sauté the shallots, garlic and saffron.
  3. Cut the lobster in half with a big knife and remove the meat from the shell. Use the back of a knife to crack open the claw shells and remove the meat (keeping it whole, if possible). Reserve the claw meat.
  4. Chop the rest of the lobster meat and add to the pan with the rice, stock and wine.
  5. Put the lid on the pan and bake in the oven for 30 minutes, adding the claw meat for the last 5 minutes.
  6. Season to taste. Divide the risotto between two plates and garnish with the claw meat, parsley and a squeeze of lemon.

Wine pairings

  • Ruggeri Valdobbiadene Prosecco Superiore (£15.50): white flowers on the nose with bread/yeasty notes.
  • Le Masier Muscadet Sèvre et Main Sur Lie (£14.40): pear and peach on the nose; creamy with some acidity to complement the lobster.
  • Miraval Cotes de Provence (£22.80): a full-bodied rosé from the estate of Brad Pitt and Angelina Jolie (especially for Valentine cynics!).  Strawberry, raspberry and melon notes; perfect with seafood.

Nicolas (see Marketplace for details).

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