Indulgent yet surprisingly easy to make, this Lobster Risotto is a show-stopping dish perfect for special occasions, date nights, or whenever you want to treat yourself to something truly luxurious. It’s made with butter-poached lobster, a flavorful homemade lobster stock, and creamy Arborio rice finished with lemon, herbs, and Parmesan cheese.
Lobster Risotto
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
This Lobster Risotto is comfort food with a touch of luxury. With rich lobster butter, velvety rice, and savory stock, each bite feels like fine dining at home. Whether you’re celebrating something special or just want to elevate your dinner routine, this recipe is the perfect way to indulge — no reservations required.
Make it once, and it will become your go-to gourmet seafood dish.
Author:Sealand Quality Foods
Ingredients
-
4 lobster tail meat, cooked in butter and the butter reserved
- Lobster Stock from the lobster shells
- 1 onion minced
- 2 lemon slices
- 3 cloves of garlic, minced
- 3 sprigs of fresh thyme or oregano
- 1 cup of arborio rice
- 2 1/2 cups-3 cups of lobster stock
- 1 cup Grated Parmesan Cheese
- 1 tablespoon fresh oregano or thyme leaves
- Zest of 1 lemon
- Chilli flakes (optional)
- Drizzle of lobster butter
Directions
- Prepare the lobster tails by separating the meat from the shells, and make lobster stock with the shells.
- Cook the lobster meat in butter using the poaching method. Reserve the extra butter, and if possible, use the same skillet to cook the risotto once the lobster is cooked.
- In the same skillet or a new one, add some of the strained lobster butter and cook the lemon slices and onions for 5-6 minutes until softened.
- Add in the garlic and herbs and continue coking for another 2 minutes.
- Add the rice and sauté it in the butter mixture for 1-2 minutes before beginning to add the stock.
- Add the lobster stock gradually to the risotto while stirring constantly over low heat.
- Once the lobster stock has been absorbed, add another cup and stir constantly. You should be adding the liquid in 3 additions to the rice.
- You can add an extra 1/2cup or so more of the stock depending on how saucy you want the risotto to be.
- When the rice is tender, finish off by adding parmesan cheese, herb, lemon zest and season the risotto.
- To serve the lobster risotto, place the rice on a plate, add some chopped buttered lobster on top.
- Take the excess butter reserved from poaching the lobster and drizzle over the top for a silky finish.
- Bon appétit
