Lobster Risotto Recipe

Introduction

Lobster risotto is a luxurious, creamy dish that combines tender lobster meat with rich, flavorful Arborio rice. Perfect for a special occasion or when you want to impress, this recipe delivers elegance and comfort in every bite.

Ingredients

• 3-4 lobster tails, about 8 oz. each
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• Salt
• Black pepper
• 1-2 tbsp unsalted butter (additional)
• 2 shallots, diced
• 3 garlic cloves, minced
• 2 tbsp cognac
• 1 cup Arborio rice
• 2/3 cup dry white wine
• 4 to 4 1/2 cups seafood or lobster stock (vegetable stock can also be used)
• Lobster shells from the lobster tails
• 1 lemon, zest only
• 1 tbsp dried parsley
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 cup fresh grated Parmesan cheese
• 1/4 cup heavy whipping cream

Instructions

1. Step 1: Remove the lobster meat by cutting the hard outer shell down the middle of each tail. Carefully crack the softer underside ribs to open the shell without damaging the meat. Pull the meat out gently and dice it into small pieces. Save the shells for the stock.
2. Step 2: In a saucepan, combine the seafood stock, lobster shells, lemon zest, dried parsley, bay leaf, dried thyme, salt, and pepper. Heat until just simmering, then reduce to low to keep warm.
3. Step 3: In a large pan over medium-high heat, melt 2 tablespoons of butter. Add diced lobster meat, season with salt, pepper, and lemon juice, and cook just until the meat turns opaque. Remove lobster and set aside.
4. Step 4: Lower heat to medium and add an additional tablespoon or two of butter. Sauté diced shallots until they start to brown. Add minced garlic and cook until fragrant. Stir in Arborio rice and cook for about a minute.
5. Step 5: Pour in the cognac, stir to coat the rice, and let it absorb. Then add half of the white wine and let the rice simmer until the wine is absorbed, stirring occasionally.
6. Step 6: Begin adding the warm stock a half-cup at a time, stirring frequently and waiting for the rice to absorb the liquid before adding more. Continue this process while gradually pouring in the remaining wine as well.
7. Step 7: When the rice is nearly done and creamy but still al dente, stir the cooked lobster meat back into the pan along with the grated Parmesan cheese. Let the cheese melt evenly.
8. Step 8: Stir in the heavy whipping cream and heat through for about a minute. Taste the risotto to ensure the rice is tender but slightly firm in the center.
9. Step 9: Serve immediately, garnished with extra Parmesan, fresh parsley, or chives if desired.

Tips & Variations

• Use gloves or be cautious when cracking lobster shells to protect your hands from spikes.
• If you don’t have lobster stock, substitute with seafood or vegetable stock for a slightly different but still delicious flavor.
• For added richness, finish the risotto with a small knob of butter along with the cream.
• Fresh herbs like chives or parsley make a lovely fresh garnish and add color.

Storage

Store leftover lobster risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat with a splash of water or stock to restore creaminess. Avoid microwaving at high heat, as this can make the rice dry and tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster tails for this recipe?

Yes, frozen lobster tails work well. Make sure they are fully thawed before extracting the meat and cooking to ensure even cooking and the best texture.

What if I can’t find Arborio rice?

Arborio rice is ideal for risotto due to its starch content, but you can substitute with other short-grain rice varieties like Carnaroli or Vialone Nano for similar results.

Lobster Risotto Recipe

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★★★★★

4.8 from 149 reviews

A luxurious Lobster Risotto recipe combining tender lobster meat with creamy Arborio rice cooked in a flavorful seafood stock infused with herbs, white wine, cognac, and Parmesan cheese, finished with a touch of cream for an indulgent, comforting dish perfect for special occasions.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Lobster and Stock

• 3–4 lobster tails, about 8 oz. each
• lobster shells from the lobster tails
• 4 to 4 1/2 cups seafood or lobster stock (vegetable stock can also be used)
• 1 lemon, zest only
• 1 tbsp dried parsley
• 1 bay leaf
• 1 tsp dried thyme
• salt to taste
• black pepper to taste

Risotto Base

• 2 tbsp unsalted butter (for lobster cooking)
• 1–2 tbsp unsalted butter (for risotto)
• 2 shallots, diced
• 3 garlic cloves, minced
• 2 tbsp cognac
• 1 cup Arborio rice
• 2/3 cup dry white wine

Finishing Ingredients

• 1 tbsp lemon juice
• 1/2 cup fresh grated Parmesan cheese
• 1/4 cup heavy whipping cream
• salt to taste
• black pepper to taste

Instructions

1. Remove Lobster Meat: Cut down the middle of the lobster tail shell to expose the meat. Carefully crack the ribs on the underside of the shell and gently pull the shell apart, being cautious of spikes. Use your fingers to lift out the meat from the shell and dice into small pieces, reserving the shells for the stock.
2. Prepare Stock: In a sauce pot, combine seafood or lobster stock, lobster shells, lemon zest, dried parsley, bay leaf, dried thyme, salt, and black pepper. Heat until it just begins to simmer, then reduce heat to low to keep warm for later use.
3. Cook Lobster Meat: Heat 2 tablespoons of unsalted butter over medium-high heat in a large pan. Add diced lobster meat, season with salt, pepper, and lemon juice, and cook until the meat turns opaque. Remove lobster from pan and set aside.
4. Sauté Shallots and Garlic: Lower heat to medium. Add an additional tablespoon or two of butter to the pan and sauté diced shallots until they start to brown. Add minced garlic and cook until fragrant, about 30 seconds.
5. Toast Rice: Add Arborio rice to the shallot and garlic mixture. Stir and cook for about a minute to toast the rice.
6. Deglaze with Cognac: Pour in cognac, stirring well, allowing the rice to absorb the flavor.
7. Add White Wine: Lower heat to medium-low. Pour in half of the white wine and stir to combine. Let the rice simmer and absorb the wine, stirring occasionally.
8. Begin Adding Stock: Once the wine is absorbed, add about 1/2 cup of the warm seafood stock to the rice. Stir frequently and allow the liquid to absorb before adding more.
9. Continue Cooking Risotto: Pour in the remaining white wine and stir. Then continue adding the warm stock in increments of 1/2 to 2/3 cup, stirring often, letting the rice absorb the liquid between additions.
10. Finish with Lobster and Cheese: When the rice is almost cooked to al dente, stir back in the cooked lobster meat and the grated Parmesan cheese, mixing until the cheese melts into the risotto.
11. Final Touch: Stir in the heavy whipping cream and let the risotto heat through gently for about a minute.
12. Serve: Serve the risotto immediately, optionally garnished with fresh minced parsley, chives, and extra Parmesan cheese.

Notes

• Use gloves when handling lobster shells to avoid injury from spikes.
• Stirring frequently while adding stock is crucial to develop the creamy texture of risotto.
• Adjust seasoning with salt and pepper at the end to taste.
• For a richer flavor, use homemade seafood stock if available.
• Serve immediately as risotto can thicken as it cools.

Keywords: Lobster Risotto, Seafood Risotto, Arborio Rice, Italian, Creamy Risotto, Seafood Dish, Elegant Dinner