Truffled Lobster Risotto with Grilled Asparagus & Asian Pear Slaw

Before anyone jumps to the wrong conclusion, we are not so irresponsible as to splurge on lobster tails in the middle of the week. We did, however, receive a gift certificate to Maine Lobster Direct from my parents for Christmas, so we ordered some and there they’ve sat in our freezer ever since. And while it may seem sacrilegious to eat the lobster tails in any other way but broiled with liquified butter to dunk them in, Jon absolutely made the right decision with this risotto dish. One bite and I was done… there was so much cussing during this meal (coming from both parties): “This is so effing good!” “Good God is this delicious!” “Holy crap, this is unbelievably good!” Just imagine those PG words for an R audience. That was the scene in our kitchen earlier this week.

Combined with the grilled asparagus, which was doused in sesame oil, and the spicy-sweet Asian pear slaw, we were in heaven. Have you ever had one of those euphoric, food induced highs? They are rare, but this meal did it for us. It was all we could do to stay upright in our chairs.

Please don’t take my word for it- try this yourself, that is, of course, if you can get yourself to 1- splurge on lobster tails and 2-  forego the typical lobster eating experience.

Truffled Lobster Risotto


  • 4 6-ounce uncooked lobster tails
  • 3 1/2 cups canned low-salt chicken broth
  • 3 tablespoons black truffle oil
  • 3/4 cup chopped peeled carrots
  • 1/4 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup brandy
  • 1/3 cup whipping cream
  • 1/3 cup chopped fresh chives


Preheat oven to 425°F. Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.

Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells.

Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.

Asian Pear Slaw


  • 2 celery ribs
  • 3 tablespoons fresh lime juice
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon finely grated peeled fresh ginger
  • 2 firm pears, cut into 1/4-inch-thick matchsticks
  • 2 scallions, thinly sliced diagonally
  • 1/4 cup fresh cilantro leaves
  • 1/2 teaspoon finely chopped fresh hot red chile


Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.

Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.


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