February's recipe of the month

A delicious lobster and seafood risotto provided by the Falmouth Bay Seafood Cafe


75g arborio rice

1tsp brown crab meat

200-350ml fish stock


1 small leek finely diced

1 tsp preserved lemon finely diced

1tsp butter

1tbs parmesan

1 handful white crab meat

1tbsp lobster meat

Basil leaves finely shredded


  • Sweat the diced leeks and brown crab meat off in a small pan over a medium heat for 1 minute
  • Add a splash of white wine and the arborio rice to the pan and cook for a further 2 minutes, stirring continuously
  • Add enough of the stock to cover the rice, and keep adding until the rice has an opaque colour and is cooked aldente
  • Put the lobster meat in the oven at a medium heat, with a small amount of butter on top for 5 minutes
  • Once the rice is cooked, add the preserved lemon, parmesan, remaining butter and white crab meat to the pan and season to taste.
  • To plate up, place the risotto in a bowl, add the lobster meat on top and sprinkle with the basil leaves and a little more parmesan.

Bon appetite!