Easy ans scrumptious lobster risotto – Risotto de homard facile et délicieux

My first experience of great cuisine was when I was about 3 years old. A great chef took me around a professional kitchen and made me taste a lobster risotto. This taste has stayed with me ever since. This moment, when Gilles Blandin, in l’Épine, took me by the hand into a professional kitchen, is a memory my taste buds will never forget.
So, wherever you are chef, you have marked my love of food and this recipe, however amateurish it may be, is a way of going back to this great discovery.

No need to have a lot of money to spend or to be a great chef to reproduce these emotions. It’s all about the art of enhancing a product. 

Lobster and lemongrass risotto

For about 3 pers.

  • 2 frozen lobsters (you can find relatively cheap ones)
  • 1 onion
  • 1 carrot
  • Herbs
  • 4 cups of boiling water or stock
  • Lemongrass
  • 3 large handfuls of risotto rice
  • Scallops
  • 1 spoonful of creme fraiche or soya cream

If the lobsters aren’t cooked, cook them in a boiling stock (with herbs and a carrot). Brake the lobsters up, cut the meat in small pieces and save the shells. Fry the lobster shells in some warm oil and crush them vigorously. Leave to fry for a few minutes and add some boiling water or the stock you previously used to cook the lobsters. Leave to boil for about 10 minutes, until it reduces a little and use a colander to separate the shells. Then, fry the onion in a different pan, add the lemongrass and then the risotto rice. With a spoonful of butter or vegetal margarine, leave the rice to go slightly transparent. Then, gradually add the stock until the rice is mostly cooked. Add the lobster and the spoonful of cream. In a separate frying pan, fry the scallops very quickly.
Serve them on top and enjoy, it is so delicious !

Pour environ 3 pers.

  • 2 homards surgelés (il est possible d’en trouver à des prix relativement bas)
  • 1 oignon
  • 1 carotte
  • 1 bouquet garni
  • 4 grandes tasses d’eau bouillante ou de bouillon
  • Citronnelle
  • 3 grandes poignées de riz à risotto
  • Saint-Jacques
  • 1 cuillère à soupe de crème fraiche ou de crème de soja

Cuire les homards dans un bouillon (avec le bouquet garni et la carotte) s’ils ne sont pas déjà cuits. Casser les homards et couper la chair en morceaux. Garder le bouillon et les carcasses des homards à portée de main pour le risotto. Dans une huile très chaude, faire revenir les carcasses de homards et les concasser énergiquement. Laisser revenir quelques minutes et ajouter l’eau bouillante ou le bouillon précédemment utilisé. Laisser bouillir quelques minutes puis passer le bouillon à la passoire pour éliminer les carcasses. Dans une poêle, faire revenir l’oignon, ajouter la citronnelle puis le riz à risotto. Laisser revenir le riz à feu doux avec une cuillère de beurre ou de margarine végétale jusqu’à ce qu’il devienne légèrement transparent. Ajouter le bouillon petit à petit jusqu’à ce que le riz soit cuit. Ajouter les morceaux de homard et la cuillère de crème. Dans une poêle, faire revenir les Saint-Jacques séparément et très rapidement de chaque côté. Ajouter les noix de Saint-Jacques au dessus du risotto et bon appétit !

Risotto de homard à la citronnelle



    1. I’m really glad you enjoyed my article. This is a bit of a special meal but I still can’t get over how delicious it was 🙂


    1. Thank you Shanna 🙂 I’m updating the recipe as I forgot to mention a few things. I usually use one large handful per person when I make a risotto xx


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