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Lobster Crème Faiche Risotto

Lobster Crème Faiche Risotto

Chef Matthew Sunderland

Chandler's at Yankee Candle, www.yankeecandle.com, Deerfield, MA


  • 1 oz onion, finely diced
  • 1 tbsp sweet butter
  • 3-4 oz hot stock or water
  • 1-2 oz white wine
  • 2 oz arborio rice
  • salt & pepper to taste
  • Parmesan cheese, to taste
  • 1 lobster, cooked and shelled


Sweat the onions in half of the butter. Add the rice, mixing thoroughly, and stir until a toasted aroma develops.

Add 1/3 of the stock, stirring until it is absorbed by the rice. Add the remaining stock in two separate additions, stirring each addition constantly.

Add the wine and stir in same manner. Cook the rice until it is al dente, and most of the liquid is absorbed and the texture is creamy.

Add in the lobster meat, Parmesan cheese, creme fraiche, butter and salt & pepper.

Serve immediately.