Recipes & Tips

Surf & Turf Risotto Recipe

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Skip the steakhouse and enjoy this surf and turf risotto in the comfort of your home. Seasoned with garlic, rosemary and chives, these sizzling hot steaks and juicy lobster tails will turn any kitchen into a five-star restaurant – no reservations required. Serve up this recipe for date night, the holidays or a special occasion.

Tip: Scroll down to watch the recipe video.


For the Steak:

  • 2 New Zealand grass-fed strip steaks (Tip: Look for the Taste Pure Nature logo)
  • Olive oil
  • Salt
  • Pepper
  • 2 tablespoons butter
  • 2 garlic cloves, crushed
  • 1-2 sprigs rosemary

For the Risotto:

  • 3 lobster tails
  • 8 cups chicken or seafood stock
  • 5 tablespoons butter
  • 1 shallot, minced
  • 2 cups arborio rice
  • 3/4 cup pinot grigio or dry white wine
  • 2 cups finely grated pecorino or parmesan
  • 1 teaspoon freshly cracked pepper, more to taste
  • Salt
  • 2 teaspoons diced chives, plus extra for topping


For the Risotto:

  • 1. Bring a pot of salted water to a boil over medium-high heat. Add the lobster tails and poach until just cooked through, about 5-8 minutes. When the tails are finished cooking, transfer to an ice bath for 1-2 minutes. Remove the lobster meat from the shell and cut into small chunks.
  • 2. In a large stock pot bring seafood or chicken stock to a low simmer. Turn heat down to low and keep broth warm.
  • 3. In a large saute pan over medium heat, melt the butter and then add the shallots. Cook for 2-3 minutes, stirring, until shallots have softened.
  • 4. Add the rice, coat with butter and cook for 2-3 minutes. Add white wine and cook for 1-2 minutes. Add the chicken or seafood broth 1/2 cup at a time, cooking until the liquid is absorbed before adding more. Cook, stirring often, until rice is tender and creamy, about 28-30 minutes.
  • 5. Stir in finely grated pecorino or parmesan cheese, freshly cracked pepper and salt to taste. Gently stir in the lobster meat and top with chives. Keep warm.

For the Steaks:

  • 6. Heat a heavy bottom cast iron pan over high heat and brush the pan evenly with oil. Heat pan until a drop of water will dance or sizzle onto it.
  • 7. Pat steaks dry and season evenly with salt and cracked black pepper.
  • 8. Add the steaks to the skillet and cook for 3-4 minutes on each side for medium-rare. Reduce heat to medium and add butter, garlic cloves and rosemary to the pan. Spoon the infused butter over the steak for a minute or so.
  • 9. Remove the steak, transfer to a cutting board and tent with foil. Let steak rest for 8-10 minutes before cutting into 1/4 -1/2-inch strips.
  • 10. Place sliced steak atop the finished risotto and garnish with additional chives, if desired.
This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Cookie Policy Accept Cookies