Introduction
Creamy Lobster Risotto is one of those dishes that perfectly balances luxury with comfort. While it might sound intimidating, I’m here to show you how to create this restaurant-quality dish in your own kitchen. The creamy, perfectly cooked Arborio rice combined with succulent pieces of lobster creates a dish that’s both elegant and satisfying. What I love most about this risotto is how the sweet, delicate flavor of lobster meshes with the rich, velvety texture of the rice – it’s truly a match made in culinary heaven.
Ingredients
- 2 cups Arborio rice
- 2 cooked lobster tails, meat removed and chopped
- 6-7 cups seafood stock, kept warm
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 cup dry white wine (such as Pinot Grigio)
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt and white pepper to taste
Instructions
- Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly to coat each grain with oil.
- Pour in the white wine and stir constantly until it’s almost completely absorbed by the rice.
- Begin adding the warm seafood stock, one ladle at a time. Stir continuously and wait for each addition to be almost fully absorbed before adding more.
- Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Stir in the chopped lobster meat, remaining butter, heavy cream, and Parmesan cheese.
- Season with salt and white pepper to taste.
- Finish by garnishing with fresh parsley and additional Parmesan if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6 portions
Recipe Notes
– Keep your stock warm throughout the cooking process. Adding cold stock will interrupt the cooking and affect the final texture.
– Don’t rush the process. Risotto needs constant attention and slow addition of stock to achieve that perfect creamy texture.
– If you can’t find fresh lobster, high-quality frozen lobster meat will work. Just ensure it’s fully thawed and patted dry before using.
– The risotto should have a flowing consistency – not too thick or too soupy. It should slowly spread when plated.
– For the best results, use freshly grated Parmesan cheese rather than pre-grated varieties.
– Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of stock or cream to restore the creamy consistency.
Creamy Lobster Risotto
Ingredients
- 2 cups Arborio rice
- 2 cooked lobster tails meat removed and chopped
- 6-7 cups seafood stock kept warm
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1 cup dry white wine such as Pinot Grigio
- 3 tablespoons butter divided
- 2 tablespoons olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley chopped
- Salt and white pepper to taste
Instructions
- Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly to coat each grain with oil.
- Pour in the white wine and stir constantly until it's almost completely absorbed by the rice.
- Begin adding the warm seafood stock, one ladle at a time. Stir continuously and wait for each addition to be almost fully absorbed before adding more.
- Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Stir in the chopped lobster meat, remaining butter, heavy cream, and Parmesan cheese.
- Season with salt and white pepper to taste.
- Finish by garnishing with fresh parsley and additional Parmesan if desired.
