Saffron Risotto With Lobster

Preparation: 2 hours

Cooking time: 1 h 15 min.

Serving 4


4 fresh Florida lobsters or 2 big tails split apart (about ½ lb. per person)

7 cups lobster base

1 tsp. Aleppo pepper

1 tsp. fennel seeds

1 ½ cup Arborio rice

¾ cup heavy cream

1 pinch saffron

1 ½ tbsp. Cognac

4 tbsp. butter

1 fennel, thinly sliced

5 scallions, thinly sliced (white part only)

1 lemon juice

2 tbsp. fresh thyme leaves, for garnish

Fennel fronds, for garnish

Salt and pepper


In a medium stockpot, bring the lobster base to a boil (7 cups water + 7 tsp. lobster base), add the Aleppo pepper and fennel seeds. Reduce the heat to medium-low and simmer for 15 minutes. Strain the bouillon in a saucepan and return to the stockpot. Season to taste with salt and pepper.

In a medium saucepan, combine the cream with the Cognac, saffron and 1 ½ cup cooked lobster base. Season with salt and pepper (taste before seasoning because the lobster base is already salted). Bring to a boil, reduce the heat to low and simmer for 20 minutes.

In a small bowl, combine the fennel, scallions, lemon juice, salt and pepper. Refrigerate.

In a medium stockpot, bring some water to a boil, add some salt and cook the rice al dente, covered 15 minutes. Drain well.

Reheat the lobster bouillon, bring it to a boil and add the lobsters. Cover, reduce the heat to medium-low and cook the lobsters 15 minutes. Add 3 tbsp. of butter.

Return the rice to the medium stockpot, stir in 1 tbsp. butter and add the cream sauce. Cook 3 minutes over medium-low heat.

Serve the risotto in large plates. Top with the fennel salad. Place the lobster over it. Scoop 1 tbsp. of lobster bouillon on each plate. Garnish with fresh thyme leaves and fennel fronds.