Open House 2016

Lobster Risotto with Butternut Squash, Lemon and Mascarpone

Serves 6
Cakebread Cellars Culinary Team
Pairs well with:
Chardonnay Reserve, Carneros, Napa Valley

This rich risotto is a perfect pairing for our lush and delicious Chardonnay Reserve.


3 lobsters, about 1 1/4 lbs each

4 c. butternut squash, peeled and diced
3 T. olive oil

3 T. butter
1 large onion, minced
1 ½ c.Carnaroli or Arborio rice
1/3 c. white wine
2 quarts lobster stock
1 c. mascarpone cheese
1 lemon zest
2 T. chives, minced
2 T. chervil, picked


Fill a large stock pot with 4-5 gallons of water. Add a ½ cup of salt per gallon of water. Bring to a boil and add the lobsters. Return to a boil and cook for 12 minutes. Remove the lobsters from the water and stop the cooking by placing them in an ice bath. When cool enough to handle remove the meat from the tail, claws and knuckles and dice. Reserve the shell bodies for making lobster stock.

Preheat oven to 375°F. Toss the butternut squash with the olive and season with salt. Spread on a sheet pan and bake until tender, about 20 minutes.

To make the risotto, sauté the onion in the butter in a wide bottom pan. Add the rice and stir to coat. Add two ladles of the lobster broth and cook, stirring while the broth is being absorbed by the rice. Continue adding the broth a couple of ladles at a time and stirring while the rice cooks and absorbs the broth. Cook until the rice is tender, about 18-20 minutes. During the last couple of minutes stir in the white wine, the butternut squash, the mascarpone and lobster. Zest the lemon over the rice and stir to incorporate. Taste for seasoning and adjust with salt if necessary. Spoon into warm bowls and garnish with the chives and chervil.

Enjoy with a glass of Cakebread Cellars Chardonnay Reserve.

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