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
Units
Scale
- 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