Lobster Risotto Recipe

Check and chop lobster

If your lobster meat is not cooked, poach or steam whole lobster tails until opaque, then cool. Remove meat from shells and chop into small 1/4-inch pieces. Measure out 12 oz chopped lobster meat.

Mix filling

In a medium bowl combine chopped lobster, ricotta, 1 cup grated parmesan, mascarpone (if using), lemon zest, chopped chives, chopped parsley, 1 tsp sea salt, 1 tsp freshly ground black pepper and optional hot sauce or cayenne. Stir gently to combine—do not overwork; you want chunks of lobster to remain. Taste and adjust seasoning.

Prepare egg wash

Beat the egg with 1 tsp cold water in a small bowl to make an egg wash. This will seal the wrappers.

Work surface and filling scooping

Lightly dust your work surface with the 2 tbs flour to prevent sticking. Lay out 12 wonton wrappers (if using squares, place them in rows). Place about 1 to 1 1/2 teaspoons of filling in the center of each wrapper — do not overfill.

Seal ravioli

Brush the edges of each wrapper with a thin film of egg wash. Fold the wrapper over the filling (for square wrappers fold corner-to-corner to form a triangle, or place another wrapper on top) and press out air by gently sealing from the center to the edges. Ensure a tight seal; crimp edges with a fork if desired. If making triangular ravioli, trim excess; for rounds, press firmly around the filling.

Set assembled ravioli

Place assembled ravioli on a lightly floured tray in a single layer so they don't touch. Cover loosely with a damp kitchen towel while you finish assembling the rest to prevent them from drying out.

Boil water

Bring a large pot of salted water to a gentle boil. Use enough water so ravioli can move freely.

Cook ravioli

Working in batches, gently lower ravioli into the simmering water. Wonton wrappers cook quickly — about 2 to 3 minutes. They will become translucent and float when done. Use a slotted spoon to remove and transfer to a plate or an ovenproof pan.

Reduce stock and aromatics

While ravioli cook, melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the minced garlic and cook briefly until fragrant (about 30 seconds) being careful not to brown. Add the white wine (if using) and simmer 1 minute to reduce slightly. Add 1 cup fish or lobster stock and bring to a gentle simmer; reduce by about a third (2–3 minutes).

Finish sauce

Lower heat to low and whisk in the remaining 4 tablespoons butter, 2 tablespoons heavy cream (if using), and 2 tablespoons lemon juice. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep the sauce warm but not boiling.

Optional searing

If you like a slightly toasted exterior, heat 1 tablespoon oil in a skillet over medium-high heat and briefly pan-sear cooked ravioli 30–45 seconds per side until lightly golden before adding to the sauce. This is optional; be gentle to avoid tearing.

Coat ravioli

Add cooked ravioli to the warm butter-lemon sauce and gently toss to coat, heating just until everything is warmed through (30–60 seconds). Spoon sauce over the ravioli rather than stirring vigorously to avoid breakage.

Finish and garnish

Divide ravioli among 4 plates (servings). Sprinkle each portion with remaining 1/4 cup grated parmesan and the minced parsley. Add an extra squeeze of lemon if desired and a light crack of black pepper.

Serve

Serve immediately while hot. Leftover cooked ravioli can be stored with sauce in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet with a splash of stock.