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Lobster Risotto

Lobster Risotto

40 minutesAdvancedServes 4

The first time I attempted risotto, I thought I'd bitten off more than I could chew. All that stirring, the timing, the anxiety about whether the rice would turn out creamy or gluey—it felt overwhelming. But here's what I learned: risotto is really just rice that gets a lot of love and attention. The gentle stirring, the gradual addition of warm broth, it's almost meditative. And when you add sweet, tender lobster to that creamy canvas? You've created something truly magical. This dish says \"celebration\" in every single spoonful.

Ingredients

Main Ingredients:

  • • 2 cooked lobster tails, meat removed
  • • 1 1/2 cups arborio rice
  • • 6 cups warm seafood stock
  • • 1 cup dry white wine
  • • 1 large shallot, minced
  • • 3 cloves garlic, minced

Finishing Touches:

  • • 4 tbsp butter
  • • 3/4 cup parmesan cheese, grated
  • • 2 tbsp fresh chives, chopped
  • • 1 tbsp fresh tarragon
  • • 3 tbsp olive oil
  • • Salt and white pepper to taste
  • • Lemon zest for garnish

Instructions

  1. 1. Keep seafood stock warm in a saucepan on low heat throughout cooking. Cut lobster meat into bite-sized chunks.
  2. 2. Heat olive oil in a large, heavy-bottomed pan over medium heat. Sauté shallot until translucent, about 3 minutes.
  3. 3. Add garlic and cook for another minute until fragrant, being careful not to burn.
  4. 4. Add arborio rice, stirring constantly for 2-3 minutes until the grains are lightly toasted and coated with oil.
  5. 5. Pour in white wine and stir until completely absorbed. This adds incredible depth of flavor.
  6. 6. Begin adding warm stock one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding more.
  7. 7. Continue this process for 18-20 minutes until rice is creamy but still has a slight bite (al dente).
  8. 8. In the last few minutes, gently fold in the lobster meat to warm through without overcooking.
  9. 9. Remove from heat and stir in butter, parmesan, chives, and tarragon. Season with salt and white pepper.
  10. 10. Serve immediately in warmed bowls, garnished with fresh lemon zest and extra herbs.

Bre's Pro Tips

  • • Never rush the stirring—this is what creates that creamy texture
  • • Keep stock warm to avoid temperature shock to the rice
  • • Add lobster last to prevent it from becoming rubbery
  • • Save some pasta water if you need to thin the consistency
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