Lobster Risotto
User Reviews
5.0
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
396 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Italian
Lobster Risotto
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Our Lobster Risotto is nothing short of spectacular. We Promise that. Luscious and rich lobster risotto made using lobster stock and butter poached lobster. Drizzled with a touch more butter and finished with Parmesan cheese, this risotto recipe is guaranteed to steal the show!
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Ingredients
- 4 lobster tail meat cooked in butter and the butter reserved
- Lobster Stock from the lobster shells
- 1 onion minced
- 2 lemon slices
- 3 cloves garlic minced
- 3 sprigs of fresh thyme or oregano
- 1 cup arborio rice
- 3 cups lobster stock
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh oregano or thyme leaves
- Zest of 1 lemon
- chilli flakes optional
- Drizzle of lobster butter
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Notes
- Make sure you buy lobster tails for this recipe as it has the most meat.
- You'll love this tutorial on removing the meat from the shells that we shared on our Butter Poached Lobster article.
- Make the Lobster Stock using the shells in a large pot and strain it only when ready to use.
- If you have stock already made in the fridge or freezer, it’s KEY to warm it up before using in the risotto recipe.
- Similarly if the lobster is cooked already using the How To Cook Lobster Tail or in Butter, warm it up.
- Arborio rice is the best rice for risotto. It's a short grain rain that you can easily find at plenty of grocery stores.
- If you're making the lobster the same day, use the same skillet for maximum flavor.
- Cook the onion and garlic until soft and translucent. Do not rush this step, as the flavors may be too pungent and overpower the lobster.
- Sautéing the rice before adding the stock is KEY to flavorful risotto.
- Make sure you add the stock gradually, in 4-5 additions. Stir well to make sure the liquid is absorbed before adding in more of the stock.
- Keep the heat at low. This is KEY to cooking the rice tender without breaking apart its texture.
- Add the small bits of lobster meat once the risotto is fully cooked to avoid over cooking the meat.
- keep the large chunks of lobster meat for topping.
- Make sure not to discard the butter which you used to cook the lobster, as it has a TON of flavor! Drizzle it at the end.
- Lemon zest finishes off the risotto recipe so beautifully along with parmesan cheese and fresh herbs.
- Veggies like Broccoli Rabe, Sautéed Green Beans, Air Fryer Asparagus , Air Fryer Sweet Potato Friesor Zucchini.
- Salad like Peach Burrata Salad, Caprese Salad, Tomato Salad, Panzanella Salad.
- Turn it into a Surf And Turf by adding in some Ribeye Steak or Best NY Strip Steak.
- Leftovers are great stored in air tight container in the fridge for up to 3 days.
- To reheat the risotto the easy way, use a microwave. The bet way however involves adding some stock about 2 Tablespoons per cup of leftover risotto. Heating up the risotto with the liquid in a saucepan over medium low heat while stirring.
- We don't recommend freezing risotto as the texture becomes grainy and hard. The sauce looses much of its creaminess, and so it doesn’t really taste or feel the same.
- This is a great side and main dish all in one pot and one plate! So it's absolutely enough and great as it is, but would be perfect with those:
- YES! We can't all afford living close to fresh lobster. So as long as the lobster is thawed overnight in the fridge and cooked well, it's a great option.
- Always use HOT or warm liquid to cook the rice. And Add that gradually while constantly stirring. Risotto is comfort food and if it doesn't feel right, it won't be as comforting.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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