with the Chef in Mind!
                      Inventive, Prepared, Delicious                      


  • 4 cups (1 L) Fish or Lobster Stock
  • 1 ½ cups (375 ml) Arborio Rice, rinsed
  • 1 lb (454 g) Raw Lobster CK (Claw and Knuckle) Meat
  • 2 whole Small Shallots, finely sliced
  • ¼ cup (60 ml) White Wine
  • ¼ cup (60 ml) White Chocolate, chopped
  • ¼ cup (60 ml) 35 % Cream
  • 1 tbsp (15 ml) Olive Oil
  • 4 whole Saffron Threads
  • to taste Salt
  • to taste Black Pepper

Method for Risotto
  • Heat the stock with the saffron in a pot and reserve.
  • Sauté the shallots with oil in a thick bottom pot until translucent.
  • Add the rice to the shallots and toast (slightly golden).
  • Note: toasting will bring out additional flavour from the rice.
  • Deglaze with white wine.
  • One ladle at a time, add hot stock to the rice and continue to stir until the rice absorbs the stock.
  • Once absorbed, continue to add the stock until the majority is used. Note: rice should have a slight “bite” in texture. Ensure that rice is not over cooked.
  • Once the rice has reached desired doneness, add white chocolate and melt.
  • Add lobster and cook until desired texture is reached.
  • Incorporate cream and season to taste.

Method for Serving
  • Garnish with lobster and saffron threads, serve immediately.
parallax lobster plate
parallax greens
parallax fork
parallax strawberries 2
parallax text 3
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