Lobster Risotto with Black Truffle Sauce


Serves 2

  • 1 cooked lobster, meat removed
  • 120g arborio rice
  • 1 litre of shellfish stock
  • 2 shallots, finely diced
  • 1 tbsp olive oil
  • 2-4 preserved lemons, finely chopped
  • 2 tbsp of Black Truffle Sauce
  • 100ml white wine
  • Handful of samphire
  • 1 tsp of chives, chopped
  • 1 tsp dill, finely chopped
  • 50g butter


  1. In a sauté pan soften your shallots in oil for 5 mins on a medium heat but avoid them browning and then add your rice. Cook for 1-2 mins and then add your wine.
  2. Reduce for 2-3 mins and then gradually start incorporating your fish stock a ladle at a time.
  3. After 10 mins cooking add in half of your lobster meat, all the chopped preserved lemons and 1 tbsp of Black Truffle Sauce. Cook for 5-10 more mins until the rice is soft but still a little nutty in texture.
  4. In another pan warm the remaining claw meat in butter with 1 tbsp of Black Truffle Sauce. Toss the heated lobster in freshly chopped herbs and season with sea salt. Then serve the risotto on a bed of steamed samphire with the buttered lobster on top.