Lobster Risotto with Creamy Tomato Sauce

Pairs Well With

Poached Lobster


  • 5 lobster tails (about 14 ounces total)
  • Juice from 1 lemon
  • 1/2 teaspoon salt
  • About 4 quarts water


Bring water to rolling boil. Add lemon juice and salt. Poach one tail at a time, keeping water at rolling boil, for 4 minutes. Remove and drop into ice water. When cool, slice open back with kitchen scissors and remove tail in single piece from shell; repeat until all tails have been poached. Set aside shells to use in making Lobster Broth. Cut tail meat in half lengthwise, then into bite-size pieces. Cover and refrigerate.

Lobster Broth


  • Shells from lobster tails
  • 1 bottle Merry Edwards Chardonnay
  • 32 ounces seafood broth
  • 4 cups water


Place shells in cooking pot. Add wine and seafood broth and bring to low boil. Cook for approximately 30 minutes until reduced to about 6 cups liquid.



  • 6 cups Lobster Broth (see recipe above)
  • 1 large leek, white portion only – chopped
  • 7 cloves garlic, peeled & chopped
  • 3 tablespoons olive oil
  • 2 cups Arborio rice
  • 7 ounces fire-roasted chopped tomatoes
  • 1/2 cup whipping cream
  • Sea salt and freshly ground pepper
  • 1 small bunch chives, chopped
  • 1 cup freshly grated Parmesan cheese (optional)


In a large, heavy gauge frying pan, sauté leeks and garlic in olive oil over medium heat until clear and soft. Add rice and cook until light brown, about 3 minutes. Add warmed stock, 3/4 cup at a time, adding more as absorbed. When all liquid has been incorporated, add tomatoes, cream and lobster. For an even richer version, parmesan cheese may also be incorporated at this time; heat until melted. Add salt and pepper to taste, toss to mix with chopped chives and serve.

Accompany with freshly harvested, steamed broccoli and homemade buttermilk biscuits. Merry adds a side salad of Butter Crunch lettuce from her garden, along with avocado and mandarin orange slices, tossed with Ken’s Famous Dressing.

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© 2023 Merry Edwards Winery