Lobster Risotto

This is a recipe we use in the Purple Parrot Café. Chef Jeremy Noffke often pairs this with beef. I suggest you do the same.

Ingredients

1 recipe Risotto (see recipe) made with Lobster Stock (see recipe)
1 ½ – 2 lbs. Lobster meat, reserved from Lobster Stock, cut into 1” pieces
4 Tbl Unsalted butter
2 Tbl Shallot, minced
½ cup Fennel, small diced
2 Tbl Dry white wine
1 Tbl Kosher Salt
½ tsp Fresh ground black pepper
1 cup Lobster Stock
2 Tbl Fresh chive, chopped
Shredded Parmigiano Reggiano as needed

Instructions

Melt the butter in a large skillet over medium heat. Add the shallot and fennel and sweat until tender, about 3-4 minutes. Add the lobster meat, salt and pepper and continue cooking for 3-4 minutes, stirring frequently. Deglaze the pan with the wine and cook until about half the wine has evaporated, about 2 minutes. Add the stock and bring to a simmer. Fold in the cooked risotto and stir frequently until stock has been absorbed and the risotto is hot.

Divide among 6-8 bowls and finish each with 1 tsp chopped chive, shredded cheese and extra virgin olive oil as needed.

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com