This lobster risotto is creamy, elegant, and packed with delicate lobster flavor. Made with Arborio rice, warm stock, butter, and Parmesan, it delivers a silky, restaurant-quality texture without being heavy. Perfect for date nights, celebrations, or anytime you want a luxurious homemade meal.
Ingredients
- Main Ingredients
- 1½ cups cooked lobster meat chopped
- 1½ cups Arborio rice
- 1 small shallot or onion finely minced
- Seasonings & Flavor Base
- 2 cloves garlic minced
- Zest of ½ lemon
- Pantry Staples
- 4 –5 cups seafood stock or chicken stock kept warm
- 2 tbsp butter divided
- 1 tbsp olive oil
- ½ cup finely grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Warm the Stock
- Heat stock in a small saucepan over low heat and keep warm throughout cooking.
- Start the Base
- In a wide, heavy-bottomed pan, heat olive oil and 1 tablespoon butter over medium heat.
- Cook Aromatics
- Add shallot and cook 2–3 minutes until soft and translucent.
- Add garlic and cook 30 seconds until fragrant.
- Toast the Rice
- Stir in Arborio rice and cook 1–2 minutes until lightly toasted and edges look translucent.
- Build the Risotto
- Add warm stock one ladle at a time, stirring frequently.
- Let each addition absorb before adding more.
- Cook Until Creamy
- Continue adding stock and stirring for 18–22 minutes, until rice is tender with a slight bite.
- Add Lobster
- Stir in lobster meat and cook 2–3 minutes, just until warmed through.
- Finish the Risotto
- Remove from heat. Stir in remaining butter, Parmesan cheese, and lemon zest.
- Season with salt and pepper to taste.
- Rest & Serve
- Let rest 1–2 minutes, then serve immediately.
Notes
- Use warm stock only—cold stock ruins texture.
- Risotto should flow gently, not mound or spread like soup.
- Lobster is already cooked, so only warm it at the end.