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Lobster risotto
Risotto with lobster, fresh tomato and a hint of chilli: the lobster is boiled in a pot, the rice cooks in the bowl with its meat and the tomato.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- White rice, raw 320 g
- Lobster 300 g meat of a lobster of about 1 kg
- Canned tomatoes 200 g
- Fresh garlic 8 g
- Extra virgin olive oil 40 g
- Butter, salted 50 g
- White table wine 80 g
- Parsley, fresh 15 g chopped
- Hot red chili pepper 1 g optional
- Water 1000 g hot
- Fine salt 6 g
Steps
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1 Boil the lobster in salted water for 8 minutes, cool it and take out the meat.
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2 Chop the garlic and chilli.
5 sec · speed 5
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3 Add the oil and saute, without the measuring cup.
3 min · 100 °C · speed 1 · reverse
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4 Add the lobster meat in pieces and season.
2 min · 100 °C · speed 1 · reverse
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5 Add the rice and toast it.
3 min · 100 °C · speed 1 · reverse
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6 Deglaze with the wine.
1 min · 100 °C · speed 1 · reverse
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7 Add the tomatoes, hot water and salt and cook.
16 min · 100 °C · speed 1 · reverse
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8 Stir in the butter and parsley.
1 min · speed 1 · reverse
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 552 kcal | 138 kcal |
| Protein | 18.4 g | 4.6 g |
| Carbohydrate | 66.6 g | 16.6 g |
| Sugars | 1.5 g | 0.4 g |
| Fat | 21.3 g | 5.3 g |
| of which saturates | 8.1 g | 2.0 g |
| Fibre | 1.1 g | 0.3 g |
| Salt | 2.65 g | 0.66 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.