There’s something undeniably luxurious about a creamy, velvety bowl of lobster risotto. The tender, buttery lobster paired with rich Arborio rice, slowly cooked to perfection in a flavorful broth—it’s a dish that feels like a five-star dining experience right at home. Whether you’re making this for a special occasion or simply indulging in a little culinary magic, trust me, this recipe is worth every stir.
Why You’ll Love This Recipe
Elegant Yet Simple: It looks fancy but is surprisingly easy to make. Impress your guests without spending hours in the kitchen.
Rich and Creamy: The slow-cooked risotto creates a beautifully creamy texture without needing heavy cream.
Perfectly Balanced: The combination of lobster, white wine, and Parmesan creates a perfectly balanced flavor profile.
Customizable: You can tweak the flavors by adding fresh herbs, a splash of lemon juice, or a pinch of spice.
A Special Treat: Whether for date night, a dinner party, or just because you deserve it!
Ingredients in Lobster Risotto
Lobster Meat: Sweet, succulent, and the star of the dish. Use fresh or frozen lobster tails for the best flavor.
Arborio Rice: This short-grain rice is essential for achieving that classic creamy risotto texture.
Chicken or Seafood Broth: Infuses the rice with deep, rich flavor as it slowly absorbs.
White Wine: Adds brightness and depth—go for a dry white like Sauvignon Blanc or Pinot Grigio.
Shallots & Garlic: These aromatics bring a subtle sweetness and warmth to the dish.
Butter & Olive Oil: A mix of both gives the risotto a luxurious mouthfeel and enhances the lobster’s natural flavors.
Parmesan Cheese: A touch of grated Parmesan adds umami and richness.
Lemon Zest: A little zest brightens up the dish and balances the richness.
Fresh Herbs: Chives or parsley add a pop of color and freshness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Lobster: If using whole lobster tails, steam or boil them until cooked through. Remove the meat from the shells, chop into bite-sized pieces, and set aside.
Sauté the Aromatics: In a large pan, heat butter and olive oil over medium heat. Add the shallots and garlic, cooking until softened and fragrant.
Toast the Rice: Stir in the Arborio rice and cook for about 1-2 minutes until lightly toasted. This step enhances the nutty flavor of the rice.
Deglaze with Wine: Pour in the white wine and let it simmer until mostly absorbed, stirring frequently.
Slowly Add Broth: Add the warm broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and tender.
Fold in the Lobster: Gently stir in the cooked lobster meat, allowing it to warm through.
Finish with Parmesan & Lemon: Remove from heat and stir in grated Parmesan, lemon zest, and a final pat of butter for extra richness.
Serve and Enjoy: Garnish with fresh herbs and serve immediately for the best texture and flavor.
How to Serve Lobster Risotto
With a Glass of Wine: Pair with the same white wine used in cooking for a perfect match.
Alongside a Light Salad: A simple arugula or mixed greens salad balances the richness.
With Crusty Bread: Serve with warm bread to soak up every last bit of creamy goodness.
Topped with Extra Lobster: For an extra indulgent touch, top each serving with a whole lobster claw or tail.
Additional Tips
Use Warm Broth: Always keep the broth warm before adding it to the risotto—it helps the rice cook evenly.
Don’t Rush It: Risotto requires patience and continuous stirring to achieve the perfect texture.
Add Broth Gradually: Pouring in all the liquid at once won’t allow the rice to develop its signature creaminess.
Storage Tips: Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of broth to revive the texture.
FAQ Section
Q1: Can I use frozen lobster?
A1: Yes! Just thaw it completely before cooking.
Q2: Can I make this dish ahead of time?
A2: Risotto is best served fresh, but you can par-cook it and finish it later.
Q3: What’s the best way to reheat risotto?
A3: Heat slowly on the stovetop with extra broth or water to maintain creaminess.
Q4: Can I make this without wine?
A4: Yes, just substitute with extra broth and a splash of lemon juice.
Q5: What other seafood can I use?
A5: Shrimp, scallops, or crab make great alternatives or additions.
Q6: How do I know when risotto is done?
A6: The rice should be tender but still have a slight bite (al dente), with a creamy consistency.
Q7: Can I use a different type of rice?
A7: Arborio is best, but Carnaroli or Vialone Nano also work well.
Q8: How do I prevent risotto from being too thick?
A8: Add a little extra warm broth at the end to loosen it up before serving.
Q9: Can I make this dish gluten-free?
A9: Yes! Risotto is naturally gluten-free—just ensure your broth is GF-certified.
Q10: What’s the best way to enhance the lobster flavor?
A10: Use lobster shells to make a homemade seafood stock for an even richer taste.
Final Thoughts
Lobster risotto is the perfect combination of elegance and comfort, bringing restaurant-quality flavor straight to your kitchen. With its creamy texture, rich lobster, and perfectly balanced flavors, it’s sure to become a favorite. Give it a try and let me know how you like it!
Print
Lobster Risotto
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy Lobster Risotto is packed with tender chunks of lobster, cherry tomatoes, and a flavorful sherry wine sauce. Perfect for a fine dining experience at home
Ingredients
- 7 cups hot vegetable or chicken broth (homemade or store-bought)
- 1 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 3/4 cups Arborio rice (or other short-grain Italian rice)
- 1 tsp kosher salt
- 2 tbsp tomato paste
- 1/4 cup sherry wine
- 1 cup cherry tomatoes, halved
- 1 1/2 cups raw lobster meat, chopped (from a 2 1/2 lb lobster, 3 tails, or Wild Langostino Lobster)
- 1/4 cup chives, chopped
- 1/2 cup freshly grated Pecorino Romano or Parmesan cheese (plus more for serving)
Instructions
- Keep the broth warm in a small pot; if using fresh lobster, add the shells to the broth for extra flavor.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add shallot and garlic, cooking until soft (3–4 minutes).
- Stir in rice and salt, cooking until grains turn translucent (about 2 minutes).
- Add tomato paste and cook until deep red (4–5 minutes). Pour in sherry wine and let it absorb. Stir in cherry tomatoes.
- Add a ladle of broth to cover the rice, cooking over medium-low heat until absorbed, stirring regularly.
- Continue adding broth 1 cup at a time, stirring frequently until the rice is al dente. Add lobster in the last 5–8 minutes. The process should take 20–25 minutes, with a creamy but not runny texture.
- Stir in chives and grated cheese, then serve immediately with extra cheese on top.
Notes
- For extra flavor, simmer the lobster shells in the broth.
- Substitute white wine for sherry if preferred.
- Serve with a side of crusty bread or a fresh salad.
Nutrition
- Serving Size: 1½ cups
- Calories: 391
- Sugar: 391 kcal
- Sodium: 391 kcal
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3.5 g
- Protein: 19g
- Cholesterol: 50mg