Creamy Lobster Risotto
Indulgent Lobster Risotto made with creamy Arborio rice, butter, parmesan, and fresh lobster meat for an elegant seafood dish.
Ingredients
For the Lobster:
- 2 lobster tails (or 1 whole cooked lobster)
- 4 cup seafood or lobster stock
- 2 tbsp butter
For the Risotto:
- 1 ½ cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (like Sauvignon Blanc)
- 4 cup seafood or lobster stock (warm)
- ½ cup heavy cream (optional, for extra creaminess)
- ½ cup grated parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- ½ tsp lemon zest (optional, for brightness)
Instructions
Step 1: Cook the Lobster
- Bring a pot of water to a boil and cook the lobster tails for 4-5 minutes, until the shells turn bright red.
- Remove, let cool, then extract the lobster meat and chop into bite-sized pieces.
- Save the lobster shells to enhance the broth flavor (optional).
Step 2: Prepare the Risotto Base
- In a large pan, heat butter and olive oil over medium heat.
- Add onion and garlic, cooking until soft and fragrant (about 3 minutes).
- Stir in the Arborio rice, coating it with the butter mixture, and toast for 1-2 minutes.
Step 3: Cook the Risotto
- Pour in the white wine, stirring constantly until it evaporates.
- Gradually add the warm seafood stock, ½ cup at a time, stirring frequently until absorbed.
- Continue adding broth, stirring, and cooking for about 20-25 minutes until the rice is creamy but slightly al dente.
Step 4: Add the Lobster & Finish
- Stir in the chopped lobster meat, parmesan cheese, and heavy cream (if using).
- Add the remaining butter, salt, pepper, and lemon zest.
- Cook for 2 more minutes, then remove from heat.
Step 5: Serve & Garnish
- Garnish with fresh parsley and extra parmesan.
- Serve immediately and enjoy!
Notes
Freshly cooked lobster gives the best flavor, but frozen lobster meat works in a pinch.