Our Lobster Risotto is nothing short of spectacular. We Promise that. Luscious and rich lobster risotto made using lobster stock and butter poached lobster. Drizzled with a touch more butter and finished with Parmesan cheese, this risotto recipe is guaranteed to steal the show!
How can we begin to describe this lobster risotto. It’s a simple yet fancy dish, rich and luscious plate with hearty tasty lobster chunks. Butter Poached Lobster is key to this buttery rich dish, along with our easy Lobster Stock. The richness and deep taste of lobster is unparalleled when you use them.
Wile this is very much known as a valentine’s day dish. But we make it when we feel like having restaurant quality meal at home. All our Lobster recipes are made so easily here with video for you to follow and make.
You can start with How To Cook Lobster Tail just like at the restaurants. Or make the classic Lobster Roll and our divine Lobster Bisque. A restaurant favorite is this Lobster Pasta. And If you’re new to risotto, try our fall crowd favorite, this Pumpkin Risotto.
Why You’ll Love This Lobster Risotto
- It’s a RICH and tasty meal that’s so satisfying and super fancy.
- Very easy to make at home, unlike the myths that you may have heard! Risotto gets a bad rep from Gordon Ramsay, but it’s in fact much simpler than it sounds!
- This meal is a great way to use ALL the lobster–shells, meat and butter! The shells make the best Lobster Stock which is used for cooing the rice. The meat is Butter Poached for richness, and that same butter is drizzled over the risotto.
- If you have the stock made ahead of time and the meat ready, this is a one pot meal.
- Even if you make everything the day of, you’ll need two pots only. We use the same pot that cooks the lobster meat because it has a residue of intense buttery lobster flavor.
- This risotto recipe is super impressive and great for entertaining.
- You can adjust the herbs, spice, add more parmesan, swap the lemon for orange zest and much more! It’s easily customized, so use this recipe as a base.
Ingredients You’ll Need
- Lobster. You can use broiled or baked Lobster tails or any cooked lobster for this recipe. However, we LOVE using our Butter Poached Lobster. It’s buttery, tasty and we make use of that butter!
- Butter. If you’re poaching in butter, make sure to save this liquid gold for the recipe! If not, simply melt some butter and brown it slightly for a nutty taste.
- Rice. Arborio or short grain rice is a MUST for making risotto. You can find that at your grocery store in the rice section.
- Lemon. We love the bright zesty freshness of lemon zest here, and we highly recommend it! Lemon slices, lemon zest and lemon juice are used here!
- Shallots and Garlic. These aromatics are the base of the lobster risotto recipe!
- Herbs. Use what you have on hand or your favorites–we used fresh oregano, thyme, parsley and chives.
- Seasoning. A simple salt and pepper is all you need!
- Parmesan Cheese. This is optional, and added at the end for a delicious finish to the risotto.
How to Make Lobster Risotto Step By Step
- The first step is to make the aromatic base of the lobster risotto. Start by using the same skillet that you poached the lobster in. If you cooked the lobster another day, then use a 9 inch skillet. Cook the shallots, garlic, lemon slice and herbs in the butter for 3 mins until fragrant.
- Add in the Arborio rice, and sauté it as well in that aromatic butter flavor. While plenty of us are used tot he concept of boiling rice, we grew up sautéing rice first. And what a difference that makes! Similar to this Coconut Rice, sautéing rice before adding in the liquid is another game!
- You’ll need to sauté the rice for just about 2 minutes until slightly toasty. At that point you’re ready to beging adding in the stock.
- The trick to lobster risotto, or any risotto as a matter of fact is low and slow addition of the liquid. In this case we’re using Lobster Stock as the liquid.
- Add in 1 cup of stock to the rice, and when it begins to bubble, drop the heat to low. You want the stock to be at a gentle simmer over ver low heat.
- The trick is to mix the risotto with a spatula or spoon every 3-4 minutes to make sure the rice absorbs as much of the liquid evenly as possible.
- And just when you feel the rice has absorbed, and still gooey and wet–not dry. That’s when you add in another cup of the lobster stock.
- And you repeat this process about 4 time until all the stock is finished and the rice is cooked through.
- The risotto should be saucy when done, and the rice would be tender and soft.
- At that point you’re ready to add in bits of the Butter Poached Lobster and toss them in. Add in some parmesan cheese as well, some lemon zest, more fresh herbs and season to taste.
- Serve the risotto with more lobster chunks on top, a drizzle of the butter from cooking the lobster. And YOU won’t BELIEVE how good this is!!
Lobster Risotto Recipe Tips
- Make sure you buy lobster tails for this recipe as it has the most meat.
- You’ll love this tutorial on removing the meat from the shells that we shared on our Butter Poached Lobster article.
- Make the Lobster Stock using the shells in a large pot and strain it only when ready to use.
- If you have stock already made in the fridge or freezer, it’s KEY to warm it up before using in the risotto recipe.
- Similarly if the lobster is cooked already using the How To Cook Lobster Tail or in Butter, warm it up.
- Arborio rice is the best rice for risotto. It’s a short grain rain that you can easily find at plenty of grocery stores.
- If you’re making the lobster the same day, use the same skillet for maximum flavor.
- Cook the onion and garlic until soft and translucent. Do not rush this step, as the flavors may be too pungent and overpower the lobster.
- Sautéing the rice before adding the stock is KEY to flavorful risotto.
- Make sure you add the stock gradually, in 4-5 additions. Stir well to make sure the liquid is absorbed before adding in more of the stock.
- Keep the heat at low. This is KEY to cooking the rice tender without breaking apart its texture.
- Add the small bits of lobster meat once the risotto is fully cooked to avoid over cooking the meat.
- keep the large chunks of lobster meat for topping.
- Make sure not to discard the butter which you used to cook the lobster, as it has a TON of flavor! Drizzle it at the end.
- Lemon zest finishes off the risotto recipe so beautifully along with parmesan cheese and fresh herbs.
What goes well with Lobster Risotto?
This is a great side and main dish all in one pot and one plate! So it’s absolutely enough and great as it is, but would be perfect with those.
- Veggies like Broccoli Rabe, Sautéed Green Beans, Air Fryer Asparagus or Zucchini.
- Salad like Peach Burrata Salad, Caprese Salad, Tomato Salad, Panzanella Salad.
- Turn it into a Surf And Turf by adding in some Ribeye Steak or Best NY Strip Steak.
Can I use frozen Lobster to make Risotto
YES! We can’t all afford living close to fresh lobster. So as long as the lobster is thawed overnight in the fridge and cooked well, it’s a great option.
Lobster Risotto
Our Lobster Risotto is nothing short of spectacular. We Promise that. Luscious and rich lobster risotto made using lobster stock and butter poached lobster. Drizzled with a touch more butter and finished with Parmesan cheese, this risotto recipe is guaranteed to steal the show!
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people
Calories 396 kcal
Ingredients
- 4 lobster tail meat cooked in butter and the butter reserved
- Lobster Stock from the lobster shells
- 1 onion minced
- 2 lemon slices
- 3 cloves garlic minced
- 3 sprigs of fresh thyme or oregano
- 1 cup arborio rice
- 3 cups lobster stock
- 1 cup Grated Parmesan Cheese
- 1 tablespoon fresh oregano or thyme leaves
- Zest of 1 lemon
- Chilli flakes optional
- Drizzle of lobster butter
Instructions
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Prepare the lobster tails by separating the meat from the shells, and make lobster stock with the shells.
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Cook the lobster meat in butter using the poaching method. Reserve the extra butter, and if possible, use the same skillet to cook the risotto once the lobster is cooked.
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In the same skillet or a new one, add some of the strained lobster butter and cook the lemon slices and onions for 5-6 minutes until softened.
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Add in the garlic and herbs and continue coking for another 2 minutes.
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Add the rice and sauté it in the butter mixture for 1-2 minutes before beginning to add the stock.
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Add the lobster stock gradually to the risotto while stirring constantly over low heat.
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Once the lobster stock has been absorbed, add another cup and stir constantly. You should be adding the liquid in 3 additions to the rice.
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You can add an extra 1/2cup or so more of the stock depending on how saucy you want the risotto to be.
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When the rice is tender, finish off by adding parmesan cheese, herb, lemon zest and season the risotto. Take one of the lobster tails, mince finely and toss it in the risotto.
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To serve the lobster risotto, place the rice on a plate, add some chopped buttered lobster on top.
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Take the excess butter reserved from poaching the lobster and drizzle over the top for a silky finish.
Recipe Video
Recipe Notes
Nutrition Facts
Lobster Risotto
Amount Per Serving
Calories 396
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 102mg34%
Sodium 1291mg56%
Potassium 512mg15%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 3g3%
Protein 26g52%
Vitamin A 296IU6%
Vitamin C 33mg40%
Calcium 378mg38%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
This risotto cooking method is practically fool proof! Such a decadent and delicious recipe
This lobster risotto was pure luxury in a bowl! The creamy texture and rich seafood flavor made it feel like a restaurant-quality dish!
This was really good. Lobster is on sale right now at the store, so this is perfect timing!