Lobster Risotto

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 4
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Lobster Risotto is a luxurious dish that brings the elegance of fine dining straight to your kitchen table. Its creamy texture combined with the rich flavor of lobster makes it perfect for a special occasion or when you simply want to treat yourself. Let's dive into this delightful recipe that’s sure to impress.

Ingredients for Lobster Risotto

Lobster: The star of this dish, providing sweetness and a touch of elegance. Using a whole lobster ensures the freshest flavor.

Arborio rice: Essential for risotto, this short-grain rice absorbs liquid well, creating a creamy texture.

Chicken or lobster stock: Adds depth and enhances the flavor of the rice. Using lobster stock intensifies the seafood notes.

Dry white wine: Lifts the dish with acidity, balancing the richness of the risotto.

Parmesan cheese: Adds a savory, umami punch that complements the lobster beautifully.

Shallot and garlic: These aromatic ingredients build a flavorful base for the risotto.

Olive oil and unsalted butter: Provide a rich, smooth mouthfeel and help to toast the rice.

Salt and pepper: Essential seasonings to enhance and balance the dish.

Parsley: Adds a fresh, vibrant garnish.

Lemon: Offers a fresh, zesty contrast that brightens the entire dish.

Tips & Tricks

  • Use fresh lobster if possible; it makes a noticeable difference in flavor.
  • Keep your stock warm to ensure even cooking of the risotto.
  • Don’t rush the risotto! Stirring frequently and allowing the liquid to absorb slowly is key.
  • If you prefer a more intense lobster flavor, use lobster stock instead of chicken stock.

Serving Suggestions

Lobster Risotto pairs beautifully with a crisp green salad dressed in a light vinaigrette. For wine, a chilled glass of Sauvignon Blanc or Chardonnay complements the dish’s richness. Serve it as a main course for a special dinner.

Frequently Asked Questions

Can I use frozen lobster?
Yes, but make sure it’s properly thawed before cooking to ensure even cooking.
What can I use instead of Arborio rice?
Carnaroli or Vialone Nano are good substitutes, as they also create a creamy risotto.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of stock to restore its creaminess.

Lobster Risotto Recipe Walkthrough

Start by preparing your lobster. In a large pot, steam the lobster with about a cup of water. You’ll know it’s ready when it turns a bright red, which should take about 8 to 10 minutes. Let it cool slightly before removing the meat and chopping it into bite-sized pieces.

Next, warm the chicken or lobster stock in a saucepan over low heat. Keeping it warm ensures that your risotto cooks evenly.

In a large skillet, heat the olive oil and one tablespoon of butter over medium heat. Add the shallot and garlic, cooking until they’re softened, which takes about 3 minutes.

Stir in the Arborio rice, ensuring each grain is coated in the oil and butter. Cook for 2 minutes, which helps to toast the rice and enhance its flavor.

Now, pour in the white wine. Stir constantly until the wine is fully absorbed by the rice. This adds a subtle acidity to the dish.

Begin adding the warm stock, one ladle at a time. Stir frequently, allowing each addition to be absorbed before adding more. This process takes about 18 to 20 minutes and is key to achieving that creamy risotto texture.

Once the rice is creamy and cooked to an al dente texture, stir in the lobster meat, Parmesan cheese, and remaining butter. Season with salt and pepper to taste.

Finish by garnishing with chopped parsley and serving with lemon wedges on the side.

Why You'll Love This Recipe

  • Elevates a classic comfort food with a touch of luxury.
  • Perfectly balances creamy risotto with succulent lobster.
  • Uses straightforward techniques that yield restaurant-quality results.
  • Impressive presentation for dinner parties or date nights.

Ingredients

1 whole lobster (1.5 lbs)
5 cups chicken or lobster stock
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup grated Parmesan cheese
1 medium shallot, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1 lemon, cut into wedges

Step-by-step Instructions

1. Prepare the lobster by steaming it in a large pot with 1 cup of water until it turns bright red, about 8-10 minutes. Cool slightly, then remove the meat and chop it into bite-sized pieces.
2. In a saucepan, warm the chicken or lobster stock and keep it on low heat.
3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the shallot and garlic, cooking until softened, about 3 minutes.
4. Stir in the Arborio rice and cook for 2 minutes, coating the grains in the oil and butter.
5. Pour in the white wine, stirring constantly until it is absorbed by the rice.
6. Gradually add the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more, about 18-20 minutes.
7. Once the rice is creamy and cooked al dente, stir in the lobster meat, Parmesan cheese, and remaining butter. Season with salt and pepper to taste.
8. Garnish with chopped parsley and serve with lemon wedges.

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