Name: Lobster Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 cups; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 1 cup cooked lobster meat, chopped; 1/2 cup grated Parmesan cheese; 2 tablespoons unsalted butter; 1 tablespoon lemon juice; 2 tablespoons fresh parsley, chopped; Salt and pepper to taste; Lemon wedges for serving (optional)

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If you’re looking for a showstopping dinner that’s as decadent as it is comforting, Lobster Risotto fits the bill beautifully. Creamy, rich, and bursting with the succulence of fresh lobster, this dish transforms any evening into a special occasion. Every bite weaves together tender rice, sweet lobster, and a luxurious touch of Parmesan for a meal that feels both elegant and deeply satisfying. Whether you’re out to impress guests or just want to treat yourself, Lobster Risotto brings a little taste of seaside Italy right to your kitchen.

Ingredients You’ll Need

The magic of Lobster Risotto is how just a handful of top-notch, simple ingredients come together to create something truly extraordinary. Each one pulls its weight, bringing flavor, aroma, and that creamy risotto texture you crave.

Seafood stock (4 cups): This is the foundation of your risotto, infusing every grain of rice with briny, ocean flavor. Homemade or store-bought both work!
Olive oil (2 tablespoons): A silky start to sauté your aromatics and keep everything rich without being heavy.
Onion, finely chopped (1 small): Adds subtle sweetness and depth as the perfect risotto base.
Garlic, minced (2 cloves): Just a hint perks up the entire dish with fragrant warmth.
Arborio rice (1 1/2 cups): This short-grain rice is essential for that classic, creamy texture that makes risotto so beloved.
Dry white wine (1/2 cup): Adds brightness and keeps things from feeling too heavy—choose a wine you’d enjoy sipping.
Cooked lobster meat, chopped (1 cup): The star of Lobster Risotto! Use fresh or high-quality frozen lobster for the best flavor and texture.
Parmesan cheese, grated (1/2 cup): Melts in at the end to add savory richness and creaminess.
Unsalted butter (2 tablespoons): Swirled in for a velvety finish and extra shine.
Lemon juice (1 tablespoon): A pop of acidity ties everything together and brightens the lobster.
Fresh parsley, chopped (2 tablespoons): Brings color and a fresh herbal note.
Salt and pepper to taste: Season carefully to enhance and balance all those gorgeous flavors.
Lemon wedges for serving (optional): A final squeeze at the table adds pizazz and a fresh finish.

How to Make Lobster Risotto

Step 1: Warm the Stock

Before you pick up your spoon, set your seafood stock over low heat and keep it close at hand. This gentle warming is the unsung hero behind lusciously smooth Lobster Risotto, ensuring your rice absorbs heat and flavor gradually, without getting shocked and seizing up.

Step 2: Sauté the Aromatics

Next, let’s build a foundation of flavor. Pour olive oil into a large skillet or wide saucepan and warm it over medium heat. Toss in your chopped onion, letting it cook until translucent and soft—about four minutes. Stir in the garlic and let it sizzle for just a minute; you want it fragrant, not browned.

Step 3: Toast the Rice

Pour in the Arborio rice, stirring well so each grain gets coated in that aromatic oil. Toast the rice gently for one to two minutes. This step adds a toasty depth and ensures your Lobster Risotto gets that signature creamy-yet-firm bite.

Step 4: Add the Wine

Time for a splash of white wine! Pour it in and stir, letting the rice absorb all that bright acidity. This not only flavors the risotto but preps the rice for the warm stock it’s about to meet.

Step 5: Ladle In the Stock

Now comes the heart of risotto-making: slow, gentle stirring and patient stock additions. Add one ladleful of hot stock at a time, stirring frequently. Wait until it’s almost fully absorbed before adding the next. Keep this up for about 18 to 20 minutes—the rice will become perfectly creamy, tender, but still have a gentle bite in the center.

Step 6: Stir in Lobster and Finishings

When your risotto is just about done, stir in the lobster meat, Parmesan, butter, lemon juice, and chopped parsley. Season to your liking with salt and pepper. The lobster only needs a minute or two to heat through, so don’t let it overcook. Now you’re ready to serve the Lobster Risotto in all its creamy, briny, luxurious glory!

How to Serve Lobster Risotto

Garnishes

A flourish of fresh parsley and a few bright, juicy lemon wedges not only look beautiful but add freshness to every plate. Don’t be shy—let people squeeze a little more lemon juice over their portion for an extra zing!

Side Dishes

Let Lobster Risotto shine by pairing it with simple sides. A crisp green salad with a citrus vinaigrette, roasted asparagus, or steamed green beans all make light, delicious companions without overpowering the main attraction.

Creative Ways to Present

Take your Lobster Risotto presentation up a notch by plating it in shallow bowls and topping with an extra knob of butter and a few artfully arranged lobster chunks. Or, for a dinner party, serve in small ramekins as a decadent appetizer—your guests will be talking about it for weeks!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Lobster Risotto (lucky you!), transfer it to an airtight container and refrigerate within two hours. It will keep its flavor and creamy texture for up to two days—perfect for a quick, luxurious lunch.

Freezing

Risotto doesn’t freeze as perfectly as some other dishes, since the rice can become a bit mushy after thawing. But if you must, portion the cooled Lobster Risotto into freezer-safe containers and freeze for up to one month. Thaw it gently in the refrigerator before reheating for best results.

Reheating

The best way to revive your risotto is gently on the stovetop: Add a splash of seafood stock (or water) and stir over low heat until creamy and hot. The microwave works in a pinch, but pause a couple of times to stir in extra liquid so it stays velvety and doesn’t dry out.

FAQs

Can I use a different type Main Course

For the creamiest results, stick with Arborio rice or another risotto rice like Carnaroli or Vialone Nano. Their high starch content creates that luxurious texture—the key to classic Lobster Risotto.

Do I have to use fresh lobster, or can I use frozen?

Both fresh and frozen cooked lobster work well for Lobster Risotto. If using frozen lobster, thaw it thoroughly and blot dry to avoid watering down your dish.

What’s the best white wine to use?

Choose a dry white wine that you’d enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or a dry Chardonnay. The wine should be crisp and not too sweet to balance the risotto’s richness.

Can I make this dish dairy-free?

Absolutely! Swap the butter for a good olive oil, and use a dairy-free Parmesan substitute or simply skip the cheese. The Lobster Risotto will still be creamy and flavorful.

How do I avoid overcooking the lobster?

Add the cooked lobster in just at the end, when the risotto is off the heat or nearly finished. This gentle heat will warm it through without making it rubbery.

Final Thoughts

There’s nothing quite like the comfort and elegance of Lobster Risotto. It’s the kind of dish that transforms any meal into something memorable, yet still feels approachable for a cozy weeknight treat. Give it a try—and don’t forget to savor every single bite!

Lobster Risotto Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the luxurious flavors of this creamy Lobster Risotto, a classic Italian dish perfect for a special occasion dinner. With tender Arborio rice, succulent lobster meat, and a hint of lemon, this dish is sure to impress.

Ingredients

Scale

Seafood Stock:

4 cups

Other Ingredients:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup cooked lobster meat, chopped
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for serving (optional)

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Instructions

Prepare the Stock: Heat the seafood stock in a saucepan.
Sauté Onion and Garlic: In a skillet, cook onion and garlic.
Toast Rice: Add Arborio rice and toast.
Deglaze with Wine: Pour in white wine and cook.
Cook Risotto: Gradually add warm stock, stirring until absorbed.
Finish the Dish: Stir in lobster, Parmesan, butter, lemon juice, and parsley.
Season and Serve: Season with salt and pepper, then garnish with parsley and lemon wedges.