Servings
Font
Back
6 Minute Instant Pot Lobster Risotto
3.9 from 88 votes

6 Minute Instant Pot Lobster Risotto

This 6 Minute Instant Pot Lobster Risotto features tender chunks of lobster tail folded into creamy risotto cooked with arborio rice, shallots, leeks, garlic, and fish stock. The brandy adds depth, while mascarpone cheese enriches the texture. Finished with browned butter and fresh herbs, this risotto offers a luxurious seafood meal prepared quickly with the Instant Pot.

Total Time
35 mins
Servings: 4 servings
Calories: 571 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Put the lid on, lock, and set the pressure release valve to 'sealed'. Press 'pressure cook' and set the timer for 6 minutes.
  5. When the timer beeps, release the pressure and open the pot. Stir in the cheese and season with salt and pepper to taste.
  6. Serve in shallow bowls topped with the lobster and drizzled with browned butter. Garnish with fresh thyme or chives.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 571

% 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.