Lobster Risotto

Name: Lobster Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
Ingredients: 7 cups hot vegetable broth; 1 tablespoon extra-virgin olive oil; 3 cloves garlic; 1 shallot; 1¾ cups arborio rice; 1 teaspoon kosher salt; 2 tablespoons tomato paste; ¼ cup sherry wine; 1 cup cherry tomatoes; 1½ cups raw lobster meat; ¼ cup chives; ½ cup freshly grated Pecorino Romano

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
5 servings
Calories
391 kcal
Course
Main Course, Dinner
Cuisine
Italian-American Fussion

Lobster Risotto

Iris Warren

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This delicious and decadent Lobster Risotto is made with chunks of lobster and cherry tomatoes in a sherry wine sauce.

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Ingredients

Servings

7 cups hot vegetable broth (or chicken broth, homemade or store-bought)
1 tablespoon extra-virgin olive oil
3 cloves garlic (minced )
1 shallot (finely chopped)
1¾ cups arborio rice (or other short-grain Italian rice)
1 teaspoon kosher salt
2 tablespoons tomato paste
¼ cup sherry wine
1 cup cherry tomatoes (halved)
1½ cups raw lobster meat (chopped (from an approximate 2 ½ lb lobster or 3 tails or Wild Langostino Lobster))
¼ cup chives (chopped)
½ cup freshly grated Pecorino Romano (or Parmesan cheese, plus more for serving)

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Instructions

Keep the broth warm in a small pot; if you used fresh lobster, add the shells to the broth for extra flavor.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the shallot and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice and salt, and stir to coat.
Cook until the rice grains are translucent, about 2 minutes. Add the tomato paste and cook until it turns a dark shade of red, 4-5 minutes. Add sherry wine, and cook until it’s absorbed. Add cherry tomatoes.
Add a ladle full of broth to cover the rice, cook on medium-low heat until it’s absorbed, and give the rice a good stir.
Continue to add the broth, 1 cup at a time and mix as the broth is absorbed until the rice is al dente, adding the lobster the last 5-8 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
Stir in the chives and grated cheese and serve right away.

Equipments used:

Notes

Already cooked lobster meat does not need to cook the full 5-8 minutes and can be added in the final 1-2 instead just to warm through.

Nutrition Information

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Serving 1½ cups Calories 391kcal (20%) Carbohydrates 63g (21%) Protein 19g (38%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 47mg (16%) Sodium 761mg (32%) Fiber 3.5g (14%) Sugar 3.5g (7%)