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Lobster Risotto

Creamy and elegant Lobster Risotto, surprisingly simple to make for a weeknight dinner or special occasion.

  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings

Ingredients

  • 1.5–2 pounds fresh lobster (or pre-cooked lobster meat)
  • 1.5 cups Arborio rice
  • 2 medium shallots, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 6–8 cups lobster or seafood broth, heated
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons fresh herbs, chopped (parsley, chives, or tarragon)
  • Salt and pepper to taste
  • Optional: A pinch of red pepper flakes or a squeeze of lemon juice

Instructions

  1. If using live lobsters, boil them in salted water for 8-10 minutes per pound until bright red. Let cool, then extract and chop the meat. Alternatively, butter-poach lobster meat gently until cooked through.
  2. In a large pot, heat olive oil over medium heat. Sauté shallots until softened (3-5 minutes), then add garlic and cook until fragrant (1 minute).
  3. Add Arborio rice and stir constantly for 2-3 minutes until lightly toasted.
  4. Pour in white wine and stir until fully absorbed (1-2 minutes).
  5. Add heated lobster broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next (20-25 minutes total).
  6. Check for doneness: the rice should be creamy but still slightly al dente. Season with salt and pepper.
  7. Gently fold in chopped lobster meat and heavy cream. Stir until heated through (2-3 minutes).
  8. Remove from heat and stir in butter and Parmesan cheese until melted and creamy.
  9. Garnish with fresh herbs and optional red pepper flakes or lemon juice. Serve immediately.

Notes

Don’t throw away the lobster shells! Use them to make lobster stock for future risottos or seafood soups., Stirring constantly is key to releasing the starch from the rice and creating that creamy texture., If the risotto seems too thick, add a splash of broth to loosen it up. If it’s too thin, cook for a few more minutes, stirring constantly, until it thickens up.

  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1.5 cups
  • Calories: Approximately 550-650 calories per serving
  • Fat: 25-35g per serving
  • Carbohydrates: 50-60g per serving
  • Protein: 30-35g per serving