Lobster Risotto
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4
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Calories
533 kcal
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Course
Main Course
-
Cuisine
European
Lobster Risotto
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Luscious, luxurious Lobster Risotto - a romantic, elegant dish to share with that special someone. Perfect for Valentine’s Day!
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Ingredients
Poached Lobster
- ½ cup unsalted butter
- 1 ½ tablespoons water
- 1 teaspoon dried parsley
- 12-16 ounces lobster tails shells removed (about 4)
Risotto
- 3 cups seafood stock (see note)
- 1 ½ cups water
- 1 shallot peeled and minced
- ½ teaspoon salt
- 1 cup arborio rice
- 1 cup dry white wine (like chardonnay or sauvignon blanc)
- ½ cup Parmesan Cheese shredded
Garnishes
- fresh parsley chopped
- Parmesan Cheese
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Instructions
Lobster
- To a medium pot, add the seafood stock and water. Bring to a low simmer. Keep the stock simmering so it's warm for later.
- Melt the butter in a small pan. Stir in the water and parsley and bring to a very low boil on low heat. Pro Tip: Using a pan that is too large will give you a shallower amount of butter to poach the lobster in.
- Place the lobster meat into the butter and cook until it reaches an internal temperature of 135-140 degrees F. The meat should be opaque when cooked through. Set the lobster aside to cool and then roughly chop. Do not discard the butter.
- Place 6 tablespoons of the lobster butter into a large skillet. (Reserve the remaining butter.) Place the skillet over medium-low heat and add the shallot, garlic, and salt to the butter. Cook for about 3 minutes.
- Add the rice to the skillet and stir to absorb all the butter. Toast the rice for about 5 minutes or until almost translucent. Pour in the white wine and cook down until almost all of the liquid is gone.
- Add 1 cup of warm stock to the rice and cook until almost all the broth has been absorbed, stirring frequently. Repeat the process until you have about 1 cup of stock left in the saucepan. Test the rice for your desired doneness. If needed, add ¼ cup of stock at a time and then recheck the rice.
- Remove the skillet from the heat. Add the lobster meat, parmesan cheese, and remaining lobster butter to the risotto. Mix to melt the cheese and reheat the lobster.
- Portion onto plates and garnish with freshly chopped parsley and more parmesan cheese if desired. Serve warm.
Notes
- If you don't have seafood stock on hand, you can use chicken stock and put the lobster shells into the stock. Simmer that in a medium saucepan for about 15 minutes with the lid on the pan. This will help give it more seafood flavor.
Nutrition Information
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Calories
533kcal
(27%)
Carbohydrates
43g
(14%)
Protein
16g
(32%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
1186mg
(49%)
Potassium
326mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
816IU
(16%)
Vitamin C
1mg
(1%)
Calcium
242mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 1186mg | 49% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 816IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 242mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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