Description
Lobster Risotto is a rich and indulgent seafood dish combining tender lobster meat with creamy Arborio rice cooked to perfection. This elegant yet comforting meal offers a decadent fusion of flavors and textures—perfect for special occasions or a luxurious treat-yourself night. With simple ingredients and an achievable cooking process, it delivers a gourmet dining experience that seafood lovers will adore.
Ingredients
Scale
Main Ingredients
- 1 to 1.5 pounds fresh lobster meat (live or pre-cooked)
- 1 ½ cups Arborio rice
- 4 to 5 cups chicken or seafood broth, kept warm
- ½ cup dry white wine
- 2 shallots or small onions, finely chopped
- 3 tablespoons butter
- 2 tablespoons olive oil
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh herbs (parsley or chives), chopped
Instructions
- Prepare the Lobster: Cook or heat lobster meat until just tender. If using live lobster, boil or steam until bright red and meat is opaque. Remove the meat from shells and roughly chop into bite-sized pieces. Set aside.
- Sauté Aromatics: In a large pan, heat butter and olive oil together. Add finely chopped shallots or onions and cook over medium heat until translucent and fragrant, creating the aromatics base for the risotto.
- Toast the Rice: Add Arborio rice to the pan, stirring constantly to coat each grain with fat and warmth. Lightly toast until the rice emits a nutty aroma, which is essential to developing creamy risotto texture.
- Deglaze with White Wine: Pour in the white wine and gently stir until mostly absorbed, adding brightness and acidity to balance the dish’s richness.
- Gradually Add Broth: Add warm broth one ladle at a time, stirring regularly and allowing each addition to fully absorb before adding more. Continue this process for about 18-20 minutes, building the risotto’s creamy consistency.
- Fold in Lobster: When rice is tender but still slightly firm (al dente), gently fold in lobster meat. Warm through carefully without overcooking to preserve lobster’s delicate texture.
- Finish with Butter and Cheese: Remove from heat and stir in a generous knob of butter and freshly grated Parmesan cheese to enrich the risotto with silky creaminess and depth of flavor.
Notes
- Use warm broth throughout to ensure even cooking and help rice release starch for creaminess.
- Stir frequently but gently to maintain rice grain integrity and achieve smooth texture.
- Add lobster near the end to keep it tender and juicy, avoiding overcooking.
- Choose a dry white wine that you enjoy drinking for the best flavor impact.
- Finish off the heat when stirring in butter and cheese to avoid graininess and keep a velvety finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 110 mg
Keywords: Lobster Risotto, seafood risotto, creamy lobster rice, Italian seafood dish, Arborio rice recipe
