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Lobster saffron risotto

Prep time
10 mins
Cooking Time
45 mins


  • 1 1/4 lbs cooked MSC certified lobster meat (approx.100 g / 4 oz per person)
  • 4 cups fish stock
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 1 ½ cups Arborio rice
  • ½ cup Nobilo Sauvignon Blanc
  • 6 strands of saffron
  • ¼ cup of tomato paste
  • Kosher salt and freshly cracked pepper to taste
  • Freshly grated Parmesan cheese to taste


  1. In a saucepan bring the fish stock to a simmer. Let it reduce by about ½ cup then keep warm over low heat.
  2. In a small bowl soak the saffron in the white wine for at least 10 minutes.
  3. In a large deep pan over medium heat, melt the oil and 1 tbsp. of the butter until the butter foams. Add the onion, and cook until tender, about 5 minutes. Add the rice and stir until well coated with the onions and fat. Cook until the rice starts to look translucent and begins to pop, about 5 minutes. Add the wine and simmer, stirring constantly until completely evaporated. Swirl in the tomato paste.
  4. Add 1 cup of the warm fish stock, stirring until almost completely soaked into the rice. Continue the process one cup of stock at a time until the rice is just barely tender. Stir in the remaining butter.
  5. Fold in the cooked lobster and cover to heat through, 5 to 7 minutes.
  6. Adjust the seasoning with salt and pepper and add Parmesan to taste.
  7. Serve and garnish with a sprinkle of freshly grated Parmesan.

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, North America's most trusted tinned fish company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

Chef Charlotte Langley