Lobster Risotto is rich and creamy made with arborio rice and plenty of melt in your mouth pieces of lobster.
This recipe can be made with two whole lobsters or four lobster tails. Make sure to save the shells, you’ll need those to add to the broth for the risotto. Adding lobster shells to the chicken broth enhances the depth of flavor.
Arborio rice is a short grain Italian rice used in making risotto. It’s wider than your standard long grain rice and the perfect size for soaking up flavorful broth. Make sure to have a pot of warm broth ready while making your risotto. Warm broth will absorb better than cold and that is the goal, to slowly absorb all of our broth into those short little grains of rice
- Lobster – Full lobster if available or several lobster tails, save shells.
- Arborio Rice – A short grain Italian rice found in most grocery stores.
- Shallot – Similar to an onion, but milder and sweeter.
- Garlic – Fresh garlic cloves.
- Chicken Broth – I use homemade or next best is Better Than Bouillon chicken broth.
- Mirin Wine – If you have on hand or use…Pinot Grigio.
- Cream – Heavy cream or whipping cream.
- Parmesan Cheese – Freshly grated is my favorite.
- Other –Fresh tarragon, chives, butter and olive oil.
Watch the full recipe short on my You Tube channel @outwestlifestyle
SUBSCRIBE to my YOU TUBE channel
Related Recipes
Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth. Dungeness Crab Capellini is light with plenty of crab, hints of lemon, chives and bacon with a splash of cream. Creamy Shrimp Orzo with Basil Oil combines tender orzo in a parmesan cream sauce with quickly cooked shrimp and an herby basil oil drizzle.
Lobster Risotto
Ingredients
Risotto
- 1 Tbsp butter divided
- 1 Tbsp olive oil
- 1 large shallot minced
- 1 cup Arborio rice
- 5 cups chicken or seafood broth warmed
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese grated
Lobster
- 1 cup butter
- 4 cloves garlic minced
- 1/2 cup Mirin wine
- 1/2 tsp dried tarragon
- 1/2 tsp salt
- 2 whole lobsters or 4 lobster tails Shelled, tail rough chopped, claws whole pieces
Instructions
Risotto
- Heat broth and lobster shells in a pot over medium heat. Keep warm while making risotto.
- In a large pan over medium heat, melt 1 Tbsp butter and 1 Tbsp. olive oil together. Add shallot and arborio rice, stirring to combine and lightly cook for 1-2 minutes.
- Add 1 cup of broth, let rice fully absorb broth while stirring. Continue this method of adding broth and absorbing into rice until all broth has been used or rice is softened al dente, meaning not overly cooked.
- Prepare lobster (see below) while making risotto.
- Stir in heavy cream, parmesan cheese and lobster pieces.
Lobster
- Melt butter in a small pan over medium heat. Add minced garlic and cook until softened. Add Mirin wine, dried tarragon and salt, stirring to combine. add lobster claws and pieces. Reduce heat to low and let sit until risotto is ready.
