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Lobster Risotto

A luxurious and creamy lobster risotto that captures the essence of the sea in every bite. Perfect for any occasion and easy to make in just one pan.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Lobster Stock
  • 6 cups water
  • 1 tsp salt
  • 1 whole lobster or 3 lobster tails
  • 1 medium onion, sliced
  • 2 leaves bay leaves
  • 2 sprigs parsley
  • 2 sprigs thyme
  • 4 pieces peppercorns
For the Risotto
  • 1 tbsp butter or olive oil For sautéing
  • ⅓ cup shallots, finely chopped
  • ½ tsp minced garlic
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 cup Parmesan, divided
  • Pepper, to taste
  • Chives + lemon wedges, for garnish

Method
 

Lobster Preparation
  1. In salted water, boil your lobster for 5 minutes. Remove the meat and return the shells to the pot.
  2. Add sliced onion, bay leaves, parsley, thyme, and peppercorns into the pot. Simmer for 20 minutes. Strain and keep the stock warm.
Risotto Cooking
  1. In a separate pan, sauté shallots in butter for 4 minutes. Add garlic and stir for another 30 seconds.
  2. Stir in the Arborio rice until it becomes translucent.
  3. Pour in the dry white wine and let it reduce while stirring.
  4. Add the warm stock ½ cup at a time, stirring constantly until absorbed.
  5. Once the rice is al dente, remove from heat. Stir in ½ cup of Parmesan cheese and add pepper to taste. Let it rest for 5 minutes.
Final Assembly
  1. Briefly rewarm the lobster in butter or stock.
  2. Top the risotto with lobster, sprinkle with chives, and add lemon wedges.

Notes

Serve warm in deep bowls for a creamy texture. For variations, consider shrimp or crab instead of lobster or add sautéed mushrooms for an earthy twist. Store leftovers in the fridge for up to 3 days or freeze for up to a month.