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Buttery Lobster Risotto

A luxurious Italian rice dish featuring creamy Arborio rice enriched with parmesan and white wine, crowned with tender chunks of butter-poached lobster.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Gourmet, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Risotto Base
  • 6 cups seafood stock or chicken broth, kept hot
  • 2 tbsp olive oil
  • 2 shallots finely minced
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine Pinot Grigio or Sauvignon Blanc
Lobster & Finish
  • 4 lobster tails meat removed and chopped
  • 6 tbsp unsalted butter divided
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Dutch oven or heavy pot
  • Saucepan (for stock)
  • Skillet (for lobster)
  • Ladle

Method
 

  1. Bring stock to a simmer in a saucepan and keep warm over low heat.
  2. In a heavy pot, sauté shallots in olive oil and 1 tbsp butter until soft (3-4 mins).
  3. Add Arborio rice and toast for 2 minutes, stirring constantly until edges are translucent.
  4. Pour in white wine and stir until fully evaporated.
  5. Add hot stock one ladle at a time, stirring frequently and waiting for liquid to absorb before adding more. Repeat for 18-20 minutes.
  6. Meanwhile, in a skillet, melt 3 tbsp butter. Add lobster chunks and cook gently for 3-4 minutes until opaque.
  7. Remove risotto from heat. Stir in remaining cold butter, Parmesan, and lemon zest vigorously to create a creamy sauce.
  8. Top risotto with cooked lobster and drizzle with pan butter. Garnish with parsley and serve immediately.

Notes

If using frozen lobster tails, ensure they are fully thawed before cooking. For a smoother finish, you can stir in a tablespoon of mascarpone cheese at the end.