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Nova Scotia Lobster Risotto

Serves 6 as an appetizer or 4 as an entree

Level of difficulty: easy


4 cups stock (chicken, fish or vegetable)
1 tbsp olive oil
3 shallots, finely chopped
2 garlic cloves, finely chopped
1½ cups Arborio rice
½ cup dry white wine
¾ cup lobster, coarsely chopped
5 tbsp butter
Large handful freshly grated Parmesan cheese
Sea salt and freshly ground black pepper to taste


Heat the stock in a medium saucepan and bring to a simmer. In a separate large saucepan, heat the olive oil over moderately low heat, add the shallots and a pinch of salt and sauté for two minutes. Add the garlic, and then add the rice. Turn up the heat to moderately high and continuously stir the rice for 2-3 minutes.

Turn the temperature down to medium low and add the wine and continue stirring.

When the wine has absorbed into the rice, add a ladle of hot stock and a pinch of salt and pepper and continue cooking, stirring often. Continue to add ladles of hot stock when it has been absorbed into the rice and stir often. This will take about 15 minutes. Taste the rice to see if it is cooked.

Remove the rice from the heat, stir in the chopped lobster. Add the butter and Parmesan, stirring gently. Then portion and serve.

This recipe was created by Shaun Zwarun, Executive Chef at DesBarres Manor Inn, an 1837 luxury historic inn in the seacoast village of Guysborough, Nova Scotia. Call 902-533-2099.

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