Go Back

Lobster Risotto

A creamy and rich lobster risotto that combines fresh lobster with cheesy Arborio rice, perfect for impressing guests at dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Stock
  • 6 cups water
  • 1 tsp salt
  • 1 whole lobster or 3 lobster tails
  • 1 medium onion, sliced
  • 2 leaves bay leaves
  • 2 sprigs parsley
  • 2 sprigs thyme
  • 4 pieces peppercorns
For the Risotto
  • 1 tbsp butter or olive oil
  • ⅓ cup shallots, finely chopped
  • ½ tsp minced garlic
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 cup Parmesan cheese, divided
  • Pepper, to taste
  • Chives, for garnish
  • Lemon wedges, for garnish

Method
 

Cooking the Lobster
  1. Boil the lobster in salted water for 5 minutes. Remove the meat and return the shells to the pot.
Preparing the Stock
  1. Add onion, bay leaves, parsley, thyme, and peppercorns to the pot and simmer for 20 minutes. Strain to create your stock.
Cooking the Risotto
  1. In another pan, sauté the shallots in butter for 4 minutes. Add the garlic and stir for 30 seconds.
  2. Stir in the Arborio rice until it becomes translucent.
  3. Pour in the white wine and let it reduce.
  4. Slowly add the warm stock, ½ cup at a time, stirring constantly until absorbed and the rice is al dente.
  5. Remove from heat and stir in ½ cup Parmesan, then add pepper.
  6. Rewarm the lobster in butter or stock.
  7. Top your risotto with the lobster, garnishing with chives and lemon wedges.

Notes

Store leftovers in an airtight container in the fridge for 3–5 days. Reheat with a splash of water or stock to revive creaminess.