Lobster risotto with grapefruit

Lobster risotto with grapefruit

Total: 1 hr 30 min. | Active: 1 hr
Nutritional value / person: 515 kcal
, Fat: 19 g
, Carbohydrate: 59 g
, Protein: 22 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Lobster carcasses

2 Fine Food Hummer, cooked

Lobster stock

1 tbsp olive oil
1 onion, finely chopped
1 tbsp tomato puree
3 tbsp cognac
1 litre Fine Food Bouillon de légumes
2 bay leaves
1 vanilla pod, cut lengthwise


1 tbsp Fine Food Olio extra vergine d'oliva
1 onion, finely chopped
250 g Fine Food Carnaroli Superfino
1 ½ dl Fine Food Petite Arvine Coeur de Baron
16 Tomatoes Red Desire Fine Food, quartered
20 g grated Parmesan
1 tbsp Fine Food Beurre à la Fleur de sel de Guérande
1 tbsp cognac
salt and pepper to taste
1 grapefruit, segmented
50 g Fine Food Nocciola Piemonte IGP, coarsely chopped
1 bunch coriander, torn into pieces
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Lobster carcasses

Remove the lobster meat from the shells, roughly chop, cover and chill. Break the shell and head into pieces, transfer to a baking tray lined with baking paper.

To roast in the oven

Approx. 30 mins. in the centre of an oven preheated to 180°C.

Lobster stock

Heat the oil in a pan. Briefly sauté the onion. Add the tomato puree and roasted lobster shells, cook briefly. Add the cognac and reduce almost completely. Pour in the stock, add the bay leaves and vanilla, bring to the boil. Reduce the heat, simmer for approx. 25 mins., strain (yields approx. 700 ml of stock).


Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the lobster stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Add the chilled lobster meat and tomatoes, heat through. Stir in the cheese, butter and cognac, season. Serve the risotto with the grapefruit segments, nuts and coriander.


Similar recipes


Log in and enjoy the benefits!

Log in to FOOBY easily and conveniently with your Supercard ID and use all the functions and benefits. Among other things, you can access your saved recipes on all your devices.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.