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.