Lobster Risotto with Tarragon and Asiago

By Marge Perry & David Bonom
This luscious dish celebrates the rich, subtly sweet flavor of the lobster meat. One large 3-pound lobster will yield about 12 ounces of cooked meat.
  • Yield: 6 cups
  • Cuisine: Italian
  • Course: Dinner


  • Arborio Rice
  • chopped fresh tarragon
  • clam juice
  • cooked lobster meat (12 ounces)
  • cut into 3/4-inch pieces
  • Dry vermouth
  • fennel bulb
  • finely chopped (about 1 cup)
  • freshly ground black pepper
  • garlic cloves
  • minced
  • grated Asiago cheese
  • Low-sodium chicken broth
  • onion
  • finely chopped
  • unsalted butter


  1. Combine the clam juice and chicken broth in a 3-quart saucepan over medium-low heat
  2. Melt the butter in a Dutch oven or similar shape pan oven over medium heat. Add the onion, fennel, and garlic