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Lobster Risotto Recipe

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4.3 from 10 reviews

This luxurious Lobster Risotto features tender lobster tails poached in herb-infused butter, combined with creamy arborio rice cooked in a rich lobster and chicken broth. This Italian seafood main course balances delicate flavors and creamy textures, perfect for an elegant dinner.

  • Total Time: 45 minutes
  • Yield: 3 servings

Ingredients

Butter Poached Lobster

  • 1 stick butter (4 oz)
  • 1 tbsp water
  • 2 tbsp parsley, minced
  • 3 lobster tails (4–5 oz each)

Lobster Risotto

  • 5 cloves garlic, minced
  • 1 shallot, minced
  • 1 cup arborio rice
  • 3 ¾ cups chicken broth
  • 2 ½ cups water
  • ⅓ cup Parmesan cheese, grated
  • Pinch of salt (for broth and sauté)

Instructions

  1. Prepare Butter Poached Lobster: In a medium saucepan, combine water, butter, and minced parsley. Heat gently to about 160°F–180°F, just a light simmer. Remove lobster meat from shells carefully. Submerge lobster meat into the warm butter mixture and cook for 6–7 minutes if fully submerged, or 2–3 minutes per side until the lobster turns pearly and opaque. Remove lobster, let cool slightly, then roughly chop.
  2. Make Lobster Broth: While poaching the lobster, prepare the broth by combining chicken broth, water, a pinch of salt, and the reserved lobster shells in a medium saucepan. Simmer with the lid on for 15 minutes to extract flavor.
  3. Sauté Aromatics: In a wide pot or deep skillet, melt 4 tablespoons of the prepared lobster herb butter over low heat. Add the minced garlic, shallot, and ½ teaspoon salt. Sauté gently for 2–3 minutes until the mixture is fragrant and softened but not browned.
  4. Toast Arborio Rice: Add arborio rice to the sautéed aromatics and stir thoroughly to coat the grains with butter. Toast the rice for 3–4 minutes, stirring continuously until the edges become translucent.
  5. Begin Risotto Cooking: Pour in ¼ cup of the warm lobster broth to deglaze the pan, stirring until the liquid is mostly absorbed by the rice.
  6. Gradually Add Broth: Continue adding the warm broth gradually — about ¼ cup at a time — just enough to cover the rice. Stir occasionally to prevent sticking. Repeat this process, allowing each addition to absorb before adding more.
  7. Check Rice Doneness: After about 15–18 minutes of cooking and stirring, taste the rice. It should be creamy yet maintain slight firmness (al dente). If necessary, add more broth in small amounts to reach the desired texture.
  8. Finish Risotto: Turn off the heat and stir in the grated Parmesan cheese, the chopped lobster meat, and 2 tablespoons of the lobster herb butter. Mix gently but thoroughly to combine all ingredients evenly.
  9. Serve Immediately: Plate the risotto promptly while hot and creamy for the best texture and flavor experience.

Notes

  • Use fresh lobster tails for the best flavor and texture.
  • Be patient when adding broth to the risotto; gradual incorporation is key for creamy consistency.
  • If desired, garnish with extra parsley or Parmesan before serving.
  • Make sure not to overcook lobster meat to keep it tender and juicy.
  • Reserve lobster shells for the broth to maximize seafood flavor.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/lobster-risotto-recipe/