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Delicious Lobster Risotto topped with fresh herbs and seafood, served in a bowl

Lobster Risotto

A creamy and luxurious dish featuring sweet lobster meat, perfect for special occasions or a cozy dinner at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lobster meat, cooked, chopped Use fresh or thawed frozen lobster
  • 1.5 cups arborio rice Good quality rice is recommended
  • 4 cups warm lobster stock or fish/vegetable stock Keep the stock warm during preparation
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 0.5 cup dry white wine Adds depth of flavor
  • 3 tablespoons butter Divided use
  • 2 tablespoons olive oil
  • 0.5 cup grated Parmesan cheese Use freshly grated for better flavor
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, to serve

Method
 

Preparation
  1. Warm the stock in a pot and keep it at low heat.
  2. In a large pan, heat olive oil and 1 tablespoon butter, add onion and cook until soft, about 4 to 5 minutes.
  3. Add garlic and cook for 1 minute more.
  4. Stir in the arborio rice, toasting for 1 to 2 minutes until the edges look clear.
  5. Pour in the white wine and stir until most of the wine evaporates.
  6. Add one ladle of warm stock, stirring often until the rice absorbs the liquid. Repeat this process, one ladle at a time, for 18 to 20 minutes, until the rice is creamy and al dente.
  7. Stir in the lobster meat during the last 2 minutes to warm it through.
  8. Remove from heat, add remaining butter and Parmesan, stirring until smooth. Season with salt and pepper.
  9. Let rest for 1 minute, then serve garnished with parsley and lemon wedges.

Notes

Keep the stock warm to prevent sticky rice. Taste the rice as you cook to ensure the desired tenderness. If you want more lobster flavor, use lobster shells to make the stock.