Creamy Lobster Risotto

Why You’ll Love This Recipe

Creamy Lobster Risotto is a luxurious and rich dish that brings together tender lobster meat and the comforting, creamy texture of risotto. The perfect balance of seafood and creamy rice makes this recipe a standout for special occasions or when you want to indulge in something truly special. It’s a sophisticated yet easy-to-make meal that elevates any dinner.

Ingredients

• Arborio rice
• Lobster tails (or pre-cooked lobster meat)
• Unsalted butter
• Olive oil
• Onion (finely chopped)
• Garlic (minced)
• Dry white wine
• Chicken or seafood broth
• Heavy cream
• Parmesan cheese (grated)
• Fresh parsley (chopped)
• Salt and pepper to taste

Directions

1. In a large pot, heat the olive oil and butter over medium heat. Add the onion and garlic, and sauté until soft and fragrant.
2. Add the Arborio rice to the pot and cook for 1-2 minutes, stirring constantly to toast the rice slightly.
3. Pour in the white wine, stirring until the liquid is mostly absorbed by the rice.
4. Begin adding the broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
5. While the risotto is cooking, cook the lobster tails in a separate pan with a bit of butter and olive oil until fully cooked (about 5-7 minutes). Once cooked, remove the meat from the shells and chop it into bite-sized pieces.
6. Once the risotto is ready, stir in the heavy cream and grated Parmesan cheese, and season with salt and pepper to taste.
7. Gently fold in the cooked lobster meat and allow it to warm through.
8. Garnish with fresh parsley before serving.

Servings and Timing

This recipe yields about 4 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

• Add a squeeze of lemon juice for a refreshing citrus zing.
• Incorporate other shellfish like shrimp or scallops for a mixed seafood risotto.
• Use a combination of different cheeses like Asiago or Pecorino for added flavor.

Storage/Reheating

Store leftover Lobster Risotto in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop with a splash of broth or cream to restore the creamy texture.

FAQs

Can I use frozen lobster?
Yes, frozen lobster works fine. Just be sure to thaw it properly before cooking.

Is there a substitute for Arborio rice?
You can use Carnaroli rice or even another short-grain rice, though Arborio is ideal for risotto.

Can I make this ahead of time?
Risotto is best served fresh, but you can prepare the risotto base ahead of time and add the lobster just before serving.

What wine should I use?
A dry white wine like Sauvignon Blanc or Chardonnay works best in this recipe.

Can I use a different type of seafood?
Yes, you can substitute lobster with shrimp, crab, or scallops.

Conclusion

Creamy Lobster Risotto combines the elegance of lobster with the richness of risotto for a dish that’s both comforting and indulgent. Perfect for a romantic dinner or a special celebration, this recipe is sure to impress with its smooth texture and deep flavors.

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