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side view of two plates of lobster risotto showing the texture of the creamy risotto and buttery lobster

Lobster Risotto

Our Lobster Risotto is nothing short of spectacular. We Promise that. Luscious and rich lobster risotto made using lobster stock and butter poached lobster. Drizzled with a touch more butter and finished with Parmesan cheese, this risotto recipe is guaranteed to steal the show!
Course dinner, main, Main Course, Main Dish, Seafood
Cuisine Italian, Mediterranean
Keyword lobster, lobster recipe, lobster recipes, lobster risotto, risotto, risotto recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people
Calories 396 kcal
Author Mahy

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 garlic minced
  • 3 sprigs of fresh thyme or oregano
  • 1 cup arborio rice
  • 3 cups 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

Instructions

  1. Prepare the lobster tails by separating the meat from the shells, and make lobster stock with the shells.
  2. 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.
  3. 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.
    The shallots and garlic are sautéing in the same skillet as the butter poached lobster
  4. Add in the garlic and herbs and continue coking for another 2 minutes.
    A hand pouring in the arborio rice into the skillet to make lobster risotto
  5. Add the rice and sauté it in the butter mixture for 1-2 minutes before beginning to add the stock.
    The rice is sautéed and ready in the skillet for the stock to begin adding
  6. Add the lobster stock gradually to the risotto while stirring constantly over low heat.
    the first batch of lobster stock is added over the rice in the skillet to make risotto
  7. 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.
    The risotto has absorbed the initial amount of stock and looks creamy and ready for more
  8. You can add an extra 1/2cup or so more of the stock depending on how saucy you want the risotto to be.
    A hand pouring in more stock to the risotto skillet to continue cooking the lobster risotto

  9. When the rice is tender, finish off by adding parmesan cheese, herb, lemon zest and season the risotto. Take one of the lobster tails, mince finely and toss it in the risotto.

  10. To serve the lobster risotto, place the rice on a plate, add some chopped buttered lobster on top.
    A hand drizzling the melted butter over the plated lobster risotto
  11. Take the excess butter reserved from poaching the lobster and drizzle over the top for a silky finish.

Recipe Video

Recipe Notes

Pro Tips for Lobster Risotto Recipe

  1. Make sure you buy lobster tails for this recipe as it has the most meat.
  2. You'll love this tutorial on removing the meat from the shells that we shared on our Butter Poached Lobster article.
  3. Make the Lobster Stock using the shells in a large pot and strain it only when ready to use.
  4. If you have stock already made in the fridge or freezer, it’s KEY to warm it up before using in the risotto recipe.
  5. Similarly if the lobster is cooked already using the How To Cook Lobster Tail or in Butter, warm it up.
  6. Arborio rice is the best rice for risotto. It's a short grain rain that you can easily find at plenty of grocery stores.
  7. If you're making the lobster the same day, use the same skillet for maximum flavor.
  8. Cook the onion and garlic until soft and translucent. Do not rush this step, as the flavors may be too pungent and overpower the lobster.
  9. Sautéing the rice before adding the stock is KEY to flavorful risotto.
  10. Make sure you add the stock gradually, in 4-5 additions. Stir well to make sure the liquid is absorbed before adding in more of the stock.
  11. Keep the heat at low. This is KEY to cooking the rice tender without breaking apart its texture.
  12. Add the small bits of lobster meat once the risotto is fully cooked to avoid over cooking the meat.
  13. keep the large chunks of lobster meat for topping.
  14. Make sure not to discard the butter which you used to cook the lobster, as it has a TON of flavor! Drizzle it at the end.
  15. Lemon zest finishes off the risotto recipe so beautifully along with parmesan cheese and fresh herbs.

What goes well with Lobster Risotto?

This is a great side and main dish all in one pot and one plate! So it's absolutely enough and great as it is, but would be perfect with those.

Lobster Risotto Flavor Variations

  1. Saffron Lobster Risotto: Saffron adds luxurious floral aroma.
  2. Lemon Lobster Risotto: Brighter, lighter flavor, our favorite!
  3. Lobster and Crab Risotto: Even richer seafood flavor, add the cooked crab at the end. You can also use shrimp or a blend of all.
  4. Lobster Mushroom Risotto: Earthy mushrooms adds umami and balances the sweetness.
  5. Lobster Pea Risotto: Peas adds color and freshness.

Can I use frozen Lobster to make Risotto

YES! We can't all afford living close to fresh lobster. So as long as the lobster is thawed overnight in the fridge and cooked well, it's a great option.

Common Mistakes to Avoid With Risotto Recipes

  1. Overcooking the rice. Risotto should be creamy but still al dente.
  2. Adding all the broth at once.Gradual addition is critical for texture.
  3. Using cold broth. Cold temperature shocks the rice.
  4. Overcooking lobster. Add it near the end of cooking.
  5. Skipping the toasting step. Toasting adds flavor and structure.

Storage and Reheating

Risotto is best fresh, but leftovers can be stored in the refrigerator up  to 3 days in an airtight container. To reheat, add a splash of broth and warm gently while stirring.

What rice is best for lobster risotto?

Arborio, Carnaroli, and Vialone Nano are ideal because they contain high levels of starch that create risotto’s creamy texture.

Why don’t you rinse risotto rice?

Rinsing removes surface starch that is needed to create the creamy texture of risotto.

How long does lobster risotto take to cook?

Risotto rice typically cooks in about 25-30 minutes once broth is added gradually.

Should lobster be cooked before adding to risotto?

Yes. Lobster is usually cooked separately and added near the end to prevent overcooking.

Why is my risotto not creamy?

Common reasons include:
• using the wrong rice
• adding broth too quickly
• not stirring enough

Can you make lobster risotto ahead of time?

Risotto is best served immediately, but partially cooking the rice and finishing it later is possible in restaurants.

Nutrition Facts
Lobster Risotto
Amount Per Serving
Calories 396 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 102mg34%
Sodium 1291mg56%
Potassium 512mg15%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 3g3%
Protein 26g52%
Vitamin A 296IU6%
Vitamin C 33mg40%
Calcium 378mg38%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.