6 Minute Instant Pot Lobster Risotto
User Reviews
3.9
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Total Time
35 mins
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Servings
4 servings
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Calories
571 kcal
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Course
Main Course
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Cuisine
American
6 Minute Instant Pot Lobster Risotto
Description
The recipe begins by boiling lobster tails until bright red, then removing and roughly chopping the meat. Aromatics like shallots, leeks, and garlic are sautéed in butter and olive oil directly in the Instant Pot before adding arborio rice. Brandy is added for flavor, followed by fish stock. The pressure cooker is sealed for 6 minutes to cook the risotto efficiently while maintaining a creamy consistency.
After cooking, mascarpone cheese is stirred in to add richness and smoothness, with seasoning adjusted using fresh cracked salt and pepper. The cooked lobster meat is then added on top, and the dish is drizzled with optional browned butter for a nutty finish. Fresh thyme or chives provide a fresh herbal note.
This risotto is well suited for special occasions, offering an elevated seafood entrée with the creamy texture risotto rice is known for. Its relatively short cook time makes it accessible, and substitutions like chicken stock or other seafood are possible. The recipe emphasizes using authentic arborio rice to achieve the ideal texture.
For flexibility, scallops or shrimp can replace lobster, and chicken broth may be used if fish stock is unavailable. Making mascarpone at home is suggested if none is on hand. The aromatics and alcohol enhance depth of flavor without overpowering the lobster’s delicate taste.
Ingredients
- 2 lobster tail about 4 ounces, more or less
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1 shallot large, peeled and minced
- 1 leek sliced and rinsed well to remove grit
- 3 cloves garlic minced
- 1 cup arborio rice be sure to use Arborio
- 1/2 cup brandy
- 2 cups fish stock I used Swanson
- 3 Tbsp mascarpone cheese
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- thyme leaves or snipped chives, fresh, for garnish
browned butter (optional)
- 6 tbsp butter
Instructions
- Bring a pot of salted water to a boil and boil the lobster tails for about 7 minutes, or just until the shells turn bright red and the tails curl. Let the tails cool slightly and then use kitchen shears to cut lengthwise along the back of the shell. Crack it open and pry out the meat. Give the meat a rough chop and set aside.
- Add the 1 Tbsp butter and olive oil to the Instant Pot and push 'Saute'. Saute the shallots and leeks for a minute or two, then add the garlic and cook for another minute.
- Add the rice and stir well. Add the brandy and let it absorb for a few seconds. Add the fish stock and give everything a stir.
- Put the lid on, lock, and set the pressure release valve to 'sealed'. Press 'pressure cook' and set the timer for 6 minutes.
- When the timer beeps, release the pressure and open the pot. Stir in the cheese and season with salt and pepper to taste.
- Serve in shallow bowls topped with the lobster and drizzled with browned butter. Garnish with fresh thyme or chives.
- To make browned butter, heat the butter, stirring constantly, in a skillet over medium heat. It will melt, and then foam up. After the foaming subsides the little specks of milk solids in the butter will start to turn brown. Keep stirring or swirling the butter until it is a nice deep brown. Be careful not to take it too far or it will burn.
Notes
- Scallops or shrimp can substitute lobster if it is hard to source.
- If you lack fish stock, chicken stock works as a replacement.
- Use arborio rice specifically for the creamy risotto texture.
- You can make mascarpone cheese at home if you don't have any.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 13g | 26% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 692mg | 29% |
| Potassium | 283mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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