Lobster & Pea Risotto

Serves 2

Lobster & Pea Risotto


  • Approximately 1 cup of chopped vegetables or vegetable peels (ie. onion ends, garlic skin, celery or carrot ends) OR 7 cups vegetable stock
  • 3 sprigs tarragon, plus 1 tsp roughly chopped tarragon
  • ½ cup white wine
  • 1 packet lemon-garlic marinade (inside your Luke’s Lobster tail kit)
  • 3 Tbsp unsalted butter
  • 1 medium onion, finely diced
  • 1 clove garlic, minced
  • ½ cup frozen peas
  • 1 cup arborio rice
  • ½ cup grated parmesan
  • Salt & pepper 


  1. Heat 7 cups water, vegetable peels, tarragon sprigs, and ⅛ tsp sea salt in a medium pot over medium-high heat. Seven cups vegetable stock can be used as a substitute. Once water comes to a boil, add 2 lobster tails and let cook uncovered for about 2-3 minutes, until tails are bright red and meat is opaque. Remove tails from pot, set aside, and reduce heat to low to continue simmering. 
  2. Once lobster tails are cool enough to handle (approx 2 minutes), remove meat from shell and add shell back to stock. Add white wine to stock. Let simmer for another 7 minutes and then turn off heat. 
  3. Cut lobster meat into 3/4“ pieces and add to small bowl with lemon-garlic marinade. Let marinade while you cook the rice. 
  4. In a large saucepan, melt butter over medium heat. Add onion and garlic, and saute until soft and translucent. Season with a pinch of salt and add the rice. Stir for 1 minute. 
  5. Add ½ cup warm stock to rice at a time, waiting until it has been absorbed by the rice before adding the next ½ cup. Continue to add stock until rice is cooked through and cannot absorb more liquid - you will end up using about 6 cups, and it will take about 15 minutes. If more stock is needed than you have, use water. 
  6. Turn off heat. Stir in lobster meat with marinade, peas, and top with finely grated parmesan and 1 tsp tarragon just before serving. Season with salt and pepper to taste.