Something I made that was inspired by Mario Batali. It goes well as a side dish along with sauteed salmon.


Recipe Summary

30 mins
35 mins
1 hr 5 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Coarsely chop 1 onion. Finely chop remaining 1/2 onion.

  • Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.

  • Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.

  • Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.

  • Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.

Cook's Note:

Depending on what main dish you are accompanying this with, you decide on how much you would like to place as the portion size.

Nutrition Facts

776 calories; protein 25g; carbohydrates 78.3g; fat 34.4g; cholesterol 79mg; sodium 418.6mg. Full Nutrition