Kona Lobster Risotto


February 13, 2011

Story By: Dining Out Team |

Sofrito, Saffron, Waialua Asparagus & Marinated Hamakua Springs Tomato
Serves Eight


  • Kona Lobster Risotto
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  • 4 tablespoons extra-virgin olive oil
  • 1 cup diced applewood-smoked bacon
  • 1/2 cup sofrito
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped thyme
  • 3 cups Arborio rice
  • 1/2 tablespoon curry powder
  • 1 cup white wine
  • 7 cups clam juice
  • 2 pinches saffron
  • 1 tablespoon fish sauce
  • 1 cup Parmesan cheese
  • 1/2 cup butter
  • salt and pepper, to taste
  • 1/2 cup poached asparagus


  1. In a saute pan on medium heat, saute bacon with olive oil for a couple of minutes; add sofrito, curry powder, thyme, garlic and Arborio rice. Reduce to low heat and cook 3 minutes. Add half the stock, wine and saffron.
  2. Keep stirring until the liquid reduces and slowly add remaining liquid. Stir until the rice is cooked. Season with fish sauce, salt and pepper. Add Parmesan cheese and butter; stir until butter and cheese incorporate in the rice. Pour in a serving bowl. Add lobster and garnish with asparagus and marinated tomato.

For Lobster Preparation

  1. 4 lobsters, split in half. For herb butter, combine 1/2 pound butter with 1 tablespoon garlic, 1 tablespoon shallot and 1 tablespoon chopped parsley.
  2. Cut lobster in half and rub herb butter on meat side. Roast in 350-degree oven about three to five minutes until medium-rare and remove. The lobster will continue to cook after being removed from oven. Make sure not to over-cook the lobster.


  • 1 cup peeled, seeded tomato, small dice
  • 1/2 tablespoon minced shallot
  • 1/2 tablespoon Dijon mustard
  • 1 tablespoon chopped chives
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • salt and pepper, to taste


In a bowl, mix mustard and vinegar with shallots. Slowly pour in the olive oil to emulsify and season to taste. Add tomato and chives and marinate for 30 minutes.

Hawaii's Best
Hawaii's Best