Lobster risotto is a luxurious and flavorful dish that combines tender chunks of lobster with creamy, perfectly cooked risotto rice. It’s an indulgent meal that’s ideal for special occasions, romantic dinners, or whenever you want to impress with your cooking. The rich flavors of lobster are complemented by the velvety texture of the risotto, making every bite a decadent experience.
To make lobster risotto, begin by preparing a flavorful lobster stock. You can do this by simmering lobster shells with aromatics like onion, garlic, carrot, celery, and herbs. This stock forms the base of your risotto and adds a deep seafood flavor. In a separate pan, sauté finely chopped shallots or onions in butter or olive oil, then add Arborio rice. Toast the rice for a minute or two until it becomes slightly translucent, which helps develop the flavor and texture.
Next, slowly add the warm lobster stock, one ladleful at a time, stirring constantly. This slow addition of liquid and continuous stirring helps the rice release its natural starches, creating that classic creamy risotto consistency. When the rice is nearly done, fold in chunks of cooked lobster meat, a touch of lemon zest, and a splash of cream or a pat of butter for extra richness. Finish with freshly grated Parmesan cheese and chopped parsley for color and added flavor.
Serve lobster risotto immediately while it’s hot and creamy. Pair it with a crisp white wine or champagne for an elegant dining experience. This dish strikes the perfect balance between comfort food and fine dining, making it a true showstopper.
Ingredients
- 1 lb lobster cooked and chopped
- 1 cup Arborio rice short-grain rice
- 1 cup dry white wine such as Chardonnay
- 4 cups chicken broth low sodium, heated
- 1 cup Parmesan cheese grated
- 2 tbsp butter unsalted
- 1 shallot finely chopped
- 2 tbsp olive oil
- to taste salt
- to taste black pepper freshly ground
Instructions
- In a large saucepan, heat olive oil over medium heat. Add the chopped shallot and sauté until translucent.
- Add Arborio rice to the pan and stir to coat the rice with oil. Cook for 1-2 minutes until the edges of the rice grains start to look translucent.
- Pour in the white wine and cook until the wine is mostly absorbed, stirring constantly.
- Add hot chicken broth to the rice one ladle at a time, stirring frequently. Allow the broth to be absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 20-25 minutes.
- Stir in the butter and Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.
- Add the cooked and chopped lobster meat, folding it gently into the risotto. Heat until the lobster is warmed through.
- Serve immediately, garnished with additional Parmesan cheese and black pepper if desired.
Nutrition
Five stars! My family loved it! Even my picky sister ate two bowls. 🦞❤️
Risotto is overrated, and adding lobster doesn’t change that. Disappointed. 👎
Not everyone loves lobster risotto, but I think it’s amazing! You just gotta know how to cook it right. 🍽️
Wut is Arborio rice??? Is this like sushi rice?? 🤔
I was skeptical about making risotto, but this recipe turned out amazing! Worth the time!
Easy to follow instructions! But I think my rice was too mushy. Next time, I’ll try less broth.
Absolutely delicious! The lobster adds such a rich flavor. I will definitely make this again! 😋