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Lobster Risotto

With its simple ingredients, easy preparation, and unforgettable flavors, this lobster risotto is sure to become a cherished tradition for many romantic evenings to come.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author natasha

Ingredients

  • 2 6 oz lobster tails
  • 1 1/2 cups arborio rice
  • 5 cups lobster stock
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup red onion diced
  • 1/2 cup celery diced
  • 1 tbsp garlic minced
  • 1 tbsp tomato paste
  • Kosher salt to taste

To finish risotto

  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 2 tbsp butter

For lobster stock

  • 5 cups water
  • 2 tbsp better than bouillon lobster paste
  • 1 cup celery chopped
  • 1 cup onion chopped
  • 2 lobster tails
  • Kosher salt
  • Black pepper
  • Freshly chopped parsley to garnish

Instructions

  • First, prepare lobster stock by bringing water to a boil in a deep pot and adding onion, celery, better than bouillon lobster paste and salt
  • Bring water to a rolling boil and add in lobster tails to cook. Allow lobster tails to cook for about 5 minutes or until shell is bright red and lobster tails have curled up
  • Remove lobster tails and set aside
  • Strain stock and reserve for risotto
  • To a skillet, melt butter and add olive oil
  • on medium heat, saute onion, celery and garlic until fragrant, about a minute or two
  • Add in tomato paste and toast for another minute then add in rice and mix well to combine
  • Add lobster stock 1/2 cup at a time, stirring until rice has fully absorbed the stock each time
  • Continue to do this until you have no stock left or until the rice is tender and creamy, whichever comes first
  • When rice is creamy, after about 30 minutes, add in heavy cream, butter and parmesan cheese
  • Mix well to combine and season to taste with kosher salt and pepper as desired
  • Lobster tails are cooked, so simply remove the meat from the shell and discard of the shell
  • Chop lobster meat into bite size pieces and place on top of risotto
  • You can choose to heat the lobster meat in a brown butter to warm through if desired then serve on top of risotto
  • Garnish with freshly chopped parsley

Notes

Risotto takes patience as it's all about getting that beautiful creamy texture so take your time and stir with your heart.
Don't overcook the lobster tails! They cook quickly so keep an eye on them. You can also remove the meat and allow the shell to continue simmering in the stock for an even deeper lobster flavor.
You can also just buy cooked lobster meat and lobster stock from the grocery store to save som time!