Why You’ll Love This Recipe
Creamy Lobster Risotto is an indulgent and elegant dish perfect for special occasions or romantic dinners. Rich Arborio rice is slowly simmered in a flavorful broth and enriched with tender lobster meat, butter, and Parmesan cheese. The result is a velvety, luxurious risotto with a delicate seafood essence that’s sure to impress.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lobsterrisotto rice (Arborio)chicken or seafood stockdry white winebutterolive oilshallotsgarlicParmesan cheesefresh parsleylemon juiceseasalt and black pepper
directions
Bring your stock to a simmer in a saucepan and keep it warm.
In a large skillet or saucepan, heat olive oil and butter over medium heat.
Add finely chopped shallots and garlic, cooking until translucent.
Stir in the Arborio rice and toast for 1-2 minutes until edges are slightly translucent.
Pour in the white wine and stir continuously until absorbed.
Add the warm stock one ladle at a time, stirring often and allowing each addition to absorb before adding the next.
Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
Fold in the cooked lobster meat, lemon juice, and freshly grated Parmesan cheese.
Season with salt and pepper to taste, and garnish with chopped fresh parsley.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesCooking time: 25-30 minutesTotal time: 40-45 minutes
Variations
Use shrimp or scallops instead of lobster for a different seafood twist.
Add a pinch of saffron for a golden color and subtle flavor.
Incorporate a splash of cream at the end for extra richness.
Top with crispy pancetta for added texture and depth.
storage/reheating
Store leftover risotto in an airtight container in the fridge for up to 2 days.To reheat, add a splash of broth or water and warm gently on the stovetop, stirring to restore the creamy texture.
FAQs
Can I use frozen lobster?
Yes, just make sure it’s fully thawed and properly cooked before adding.
Why is my risotto not creamy?
Stirring consistently and adding stock gradually are key to achieving the creamy texture.
Can I make this ahead of time?
Risotto is best fresh, but you can prep ingredients in advance for quicker cooking.
What wine should I use?
A dry white wine like Pinot Grigio or Sauvignon Blanc works best.
Do I need to use Parmesan?
It enhances the flavor, but you can substitute with Pecorino or skip it for a dairy-free version.
Can I use a different rice?
Arborio is preferred for its starch content, but Carnaroli or Vialone Nano are good alternatives.
Is lobster risotto gluten-free?
Yes, as long as the stock and other ingredients are gluten-free.
Can I make it vegetarian?
Use vegetable stock and omit lobster for a creamy veggie risotto.
Can I freeze risotto?
Not recommended—freezing can alter the texture significantly.
Is this dish spicy?
Not by default, but you can add chili flakes for a kick.
Conclusion
Creamy Lobster Risotto is the epitome of comfort and sophistication. With its rich flavor and smooth texture, it’s perfect for celebrating special moments or simply treating yourself to a luxurious meal at home. Give it a try and savor every creamy, buttery bite.
Print
Creamy Lobster Risotto
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A luxurious and creamy risotto studded with tender lobster meat, finished with Parmesan and butter for a rich, elegant dish.
Ingredients
- 1 ½ cups Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 4 cups seafood or chicken broth, kept warm
- 1 lb cooked lobster meat, chopped
- 3 tablespoons unsalted butter
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or chives, for garnish
Instructions
- In a large saucepan, heat olive oil over medium heat. Add the onion and cook until translucent, about 4–5 minutes.
- Add garlic and Arborio rice, stirring to coat the rice and lightly toast, about 2 minutes.
- Pour in the white wine and cook, stirring, until fully absorbed.
- Begin adding warm broth, one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Continue for about 18–20 minutes, until the rice is creamy and just tender.
- When the rice is almost done, gently stir in the chopped lobster meat and cook for 2–3 minutes until heated through.
- Remove from heat and stir in butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Serve immediately, garnished with chopped parsley or chives.
Notes
- Use high‑quality broth and fresh lobster for the best flavor.
- Stir frequently to release the rice’s starch for a creamy texture.
- Feel free to substitute half-and-half or cream for extra richness.
- Serve with a crisp green salad and a glass of Sauvignon Blanc.