Lobster, Pea, and Mascarpone Risotto

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 6



  1. In a saucepan, soften the onion and garlic in the oil. Add the rice and cook for 1 minute, stirring to coat thoroughly. Deglaze with the wine and reduce until almost dry.
  2. Add the lobster stock, 250 ml (1 cup) at a time, stirring frequently until the liquid has been completely absorbed before adding more liquid. Season with salt and pepper. After 20 to 25 minutes, the rice should be al dente.
  3. Stir in the peas and cook for about 1 minute. Add the lobster meat and mascarpone and heat through while stirring. Adjust the seasoning. Serve drizzled with lobster oil, if desired.


If using fresh peas, add them about 5 minutes before the end of cooking.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth, without lobster oil

Content % Daily Value
Calories 460  
Total Fat 11 g  
Saturated Fat 5 g  
Sodium (salt) 790 mg  
Carbohydrates 66 g  
Fibre 4 g  
Protein 19 g