LOBSTER RISOTTO | serves 4 |


  • 2 live lobsters
  • 4 cups arborio rice
  • 6 cups vegetable stock
  • 4 tbsp butter
  • 1 bunch scallions
  • 1 medium red onion
  • 4-5 green chillies 
  • salt
  • 2 tsp red chili powder
  • 4 handfuls spinach
  • 2 sprigs rosemary
  • 2 cups parmesan cheese
  • 3 small to medium yellow squash
  • black pepper


  1. prepare the yellow squash by cutting them into cubes and roasting at 425F for about 25 minutes 
  2. heat up the butter in a large pot
  3. toss in the onion, scallions, and green chillies 
  4. cook until the onions soften
  5. add red chili powder
  6. add dry arborio rice and keep stirring until the rice browns
  7. add 1 cup of vegetable stock and cook on medium heat until the liquid is fully absorbed
  8. in the meantime, prepare your lobster - ethically kill the lobsters (i prefer to use a knife to cleanly cut the brain and brainstem rather than steaming them alive), and steam for 8-10 minutes.  remove all of the meat from the lobsters and cut into bite size pieces
  9. keep adding 1 cup of vegetable stock at a time until the rice is soft and plump
  10. salt to taste keeping in mind that the vegetable stock is salted to begin with
  11. take 1/2 cup vegetable stock and blend it with the spinach 
  12. pour the spinach mixture into the rice and mix gently
  13. place a few sprigs of rosemary on top of the rice and leave it covered for a few minutes
  14. remove the rosemary and set it aside
  15. add the squash to the mixture
  16. add the parmesan cheese the mixture and fold gently
  17. once the cheese is well incorporated, take the risotto off of the stove and throw in the lobster
  18. top with freshly ground black pepper
  19. risotto is a complete meal, so it can be served alone