Why You’ll Love This Recipe
Creamy Lobster Risotto is a luxurious and indulgent dish that brings together the richness of lobster meat with the velvety texture of perfectly cooked Arborio rice. Enhanced with white wine, Parmesan, and a hint of lemon, this dish is ideal for special occasions or an elegant dinner at home. Its restaurant-quality flavor and creamy consistency make it a standout on any table.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lobster tails (cooked and chopped)Arborio riceunsalted butterolive oilshallotsgarlicdry white winechicken or seafood stockParmesan cheesefresh parsleyheavy creamlemon zest and juicessalt and pepper
directions
In a saucepan, warm the stock and keep it simmering on low heat.
In a large skillet or pot, heat butter and olive oil over medium heat.
Sauté the shallots and garlic until fragrant and translucent.
Add the Arborio rice and stir to coat with the butter and oil, toasting lightly for 1-2 minutes.
Pour in the white wine and stir until it’s mostly absorbed.
Begin adding the warm stock one ladle at a time, stirring frequently. Allow each addition to absorb before adding more.
Continue this process for about 18-20 minutes until the rice is al dente and creamy.
Stir in the heavy cream, Parmesan cheese, lemon zest, lemon juice, salt, and pepper.
Gently fold in the lobster meat and cook for an additional 2-3 minutes to heat through.
Remove from heat and garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesCooking time: 25-30 minutesTotal time: 40-45 minutes
Variations
Substitute crab or shrimp for lobster for a different seafood twist.
Add a splash of brandy or cognac instead of white wine for depth.
Include sautéed mushrooms or peas for added texture and flavor.
Top with a poached egg for an extra layer of richness.
Use mascarpone cheese instead of cream for a slightly tangier finish.
storage/reheating
Store leftover risotto in an airtight container in the refrigerator for up to 2 days.*To reheat, add a splash of broth or cream and warm gently on the stove, stirring often.*Avoid freezing as the texture may become grainy.
FAQs
Can I use precooked lobster?
Yes, just fold it in during the last few minutes of cooking to warm it through without overcooking.
What rice should I use?
Arborio rice is ideal for risotto due to its high starch content that creates creaminess.
Can I use milk instead of cream?
You can, but the result will be less rich and velvety.
What kind of wine works best?
A dry white wine like Pinot Grigio or Sauvignon Blanc pairs well.
Is this dish gluten-free?
Yes, as long as your stock and cheese are gluten-free.
Can I make this ahead of time?
Risotto is best served fresh, but you can prep ingredients ahead and reheat gently with extra broth.
Do I need to stir constantly?
Frequent stirring helps achieve the creamy texture, but constant stirring isn’t necessary.
Can I use lobster stock?
Absolutely—it will deepen the seafood flavor significantly.
Is this kid-friendly?
Yes, though you may want to go light on the wine and lemon for younger palates.
Can I make it dairy-free?
Use olive oil instead of butter, and substitute the cream and cheese with plant-based alternatives.
Conclusion
Creamy Lobster Risotto is the perfect way to elevate a weeknight meal or impress guests with a dish that feels both comforting and refined. Its rich texture, balanced flavors, and tender lobster make it a memorable culinary experience worth savoring.
Print
Creamy Lobster Risotto
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
A luxurious and creamy lobster risotto, perfect for a special dinner with its rich seafood flavor and velvety texture.
Ingredients
- 2 lobster tails (about 6 oz each)
- 4 cups seafood stock
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 tbsp chopped fresh parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Bring the seafood stock to a simmer in a saucepan and keep warm over low heat.
- Cook lobster tails in boiling water for about 5-6 minutes until shells are bright red and meat is opaque. Let cool slightly, then remove meat and chop into bite-sized pieces.
- In a large skillet or saucepan, heat olive oil and 1 tbsp of butter over medium heat. Add shallots and garlic and sauté until soft and fragrant, about 2-3 minutes.
- Add Arborio rice and stir to coat in the oil and butter, cooking for 1-2 minutes until lightly toasted.
- Pour in white wine and cook, stirring, until mostly absorbed.
- Add warm stock 1 ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until rice is tender and creamy, about 18-20 minutes.
- Stir in the remaining 1 tbsp of butter, Parmesan cheese, heavy cream, and chopped lobster meat. Cook for another 2-3 minutes to heat through.
- Season with salt and pepper to taste. Serve garnished with parsley and lemon wedges if desired.
Notes
- Use fresh lobster for the best flavor, but frozen can work in a pinch.
- Do not overcook the lobster, as it can become rubbery.
- Stirring constantly helps release the starch from the rice for a creamy texture.