Pumpkin Risotto with Butter Poached Lobster Tail

My Masterchef version

I love making these types of recipes. It features a classic (Risotto) combined with an unlikely ingredient (pumpkin) along with another component (Lobster) that results in an elevated, complete dish that is indulgent, rich and satisfying.


Of course the fact I made this dish in under an hour in the MasterChef kitchen is another fun fact (even if it was panned by the judges) for reasons unknown to me 😉 I’m also convinced various TV cooking shows have created an almost comical fear of risotto – that it is just SO HARD to execute. It’s really not and contrary to popular belief, you don’t have to stir it non-stop for 25 minutes either. You just need to add the stock slowly and not let the rice dry out.

If you’re being thrown off by the pumpkin part, don’t be. You could substitute a standard, American Fall pumpkin, or even a Butternut squash, but the Kabocha is available year-round at Asian markets. I’m roasting my kabocha here, giving it a slightly nuttier taste and when combined with a touch of curry, the flavor is subtly exotic and exciting! I’m also pureeing the pumpkin (with 1C of the reserved chicken stock). This allows you to work the flavors into the rice slowly throughout the cook vs. a quick mix in at the end. And according to the Silver Spoon (the Italian Bible of cooking), cooking the pumpkin in early WITH the rice is the way.

For the lobster, go with cold water tails. They cost a bit more but the firmer meat, which you want when pulling a whole tail as we do in this recipe and sweeter taste is worth it.

This dish makes a perfect date night or Sunday dinner, paired with a nice glass of white wine. Now, let’s cook…

Pumpkin Risotto with Butter Poached Lobster tail

Cook Time: 58 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: dinner, risotto
Servings: 2


  • 1 Large, high walled pan Risotto
  • 1 medium pot Lobster tails
  • 1 medium pot risotto stock
  • 1 small shallow saucepan beurre manie
  • 1 small spray bottle



  • 1 cup Arborio rice
  • 2 TBSP EVO
  • 1/3 cup Shallot - finely diced
  • 1/2 cup White wine
  • 5 cups Chicken stock

Pumpkin puree

  • 1/2 Kabocha pumpkin - peeled and diced to 1"
  • 1 TBSP EVO
  • pinch Kosher salt
  • pinch Curry powder

Beurre Monte

  • 2-3 TBSP water
  • 8-10 oz salted butter - cold, small cubes
  • 1 leaf fresh sage
  • 1 stalk fresh tarragon
  • 2 cloves garlic - smashed
  • 10 whole black peppercorns
  • 2 lobster tails - cold water variety

Microgreen Garnish

  • 1 package Microgreens of choice
  • 1 whole lemon - juiced
  • 1/4 cup EVO
  • 1 drop Dijon mustard
  • pinch Kosher salt


  • Watch video for step-by-step!
Tried this recipe?Let us know how it was!

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