Risotto with Lobster

Risotto with lobster is a decadent and delicious dish that is sure to impress your guests. It combines the rich creaminess of risotto with the delicate sweetness of lobster to create a truly luxurious meal.

Whether you are celebrating a special occasion like Mother’s Day or just want to indulge in a fancy dinner, risotto with lobster is the perfect choice.

Made in my Hestan Culinary CopperBond 3.5 Quart Sauteuse. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Ingredients

• Lobster tails
• Low sodium vegetable stock
• Clam juice
• Olive oil
• Shallots
• Carrot
• Celery
• Saffron threads
• Water
• Arborio rice
• Dry white wine
• Butter
• Garlic
• Frozen peas
• Kosher salt
• Ground black pepper
• Parmesan cheese
• Fresh chives

See recipe card for quantities.

Instructions

Cut the 6 lobster tails in half lengthwise. Choose the four nicest halves and set them aside on a plate. Remove the meat from remaining tails and set the empty tail shells aside. Cut the lobster meat into ½-inch pieces. Add the pieces to the plate with the 4 reserved tails and refrigerate until ready to use.

Combine the vegetable stock, clam juice and empty lobster shells in a medium saucepan over medium-low heat. Cook until steaming (about 15 minutes). Remove the lobster shells (discard), reduce the heat to a very low simmer, and keep the stock warm.

Melt the butter in an 8.5” skillet, over very low heat, then add the minced garlic. Cook for 3 minutes.

Remove the lobster tails from the refrigerator and brush the meat in the shell with the garlic butter, set the tails aside. Add the cut-up lobster to the skillet with the warm butter and cook over low heat for 6 to 7 minutes. Remove from heat and set aside.

Meanwhile, heat oil in a 3.5 qt sauté pan over medium-high heat. Add the shallots, carrot, celery and cook, stirring often, until softened (4 to 5 minutes).

While the vegetables cook, add the saffron threads to the boiling water and set aside.

Add the rice to the vegetables and cook, stirring constantly, until rice is lightly toasted (about 1 minute).

Add the wine and cook, stirring often, until almost absorbed (about 1 minute).

Meanwhile, with an oven rack in the second from top position, preheat the broiler on high.

Reduce the heat of the rice mixture to medium. Add in the saffron water and stir until absorbed. Add 1 cup of the stock mixture to the rice mixture and cook, stirring often, until almost absorbed (2 to 3 minutes). Continue adding the stock mixture, ½ cup at a time, stirring the rice frequently until the liquid is almost absorbed before adding the next portion. Cook until the rice is al dente and mixture is creamy, 15 to 20 minutes. Reserve any remaining stock.

Add the peas, salt & pepper, and stir to combine.

Using a slotted spoon or tongs add the lobster meat from the butter into the rice.

Remove the rice from the heat and stir in the Parmesan.

Place the lobster tails on a baking sheet and broil until the shells turn a bright orange, the flesh is opaque and the tails begin to curl (about 3 to 4 minutes).

If required, stir in additional stock mixture or vegetable stock, a splash at a time, to loosen risotto. (Save any additional stock to reheat any leftovers)

Divide risotto evenly among 4 bowls, place a lobster tail on top of each bowl.

Garnish with grated Parmesan and chopped chives.

Watch how this Risotto with Lobster recipe was made here.

Tip

If you have any leftovers, reheat in a skillet with a little extra reserved broth.

Risotto with Lobster

Risotto with lobster is a decadent and delicious dish that is sure to impress your guests. It combines the rich creaminess of risotto with the delicate sweetness of lobster to create a truly luxurious meal.

Whether you are celebrating a special occasion like Mother’s Day or just want to indulge in a fancy dinner, risotto with lobster is the perfect choice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 12 minutes mins

Course Dinner, Entree, Lunch, Main Course

Cuisine Italian

Servings 4 People

Ingredients

  

1x2x3x

• 6 small lobster tails 2 ½ oz to 3 oz/tail
• 3 ½ cups low sodium vegetable stock
• 2 cups bottled clam juice
• 1 stick of butter ½ cup
• 2 cloves of garlic minced
• 2 tablespoons olive oil
• ½ cup finely diced shallots
• ½ cup finely diced carrot
• ½ cup finely diced celery
• Pinch of saffron threads
• ½ cup boiling water
• 1 ½ cups uncooked Arborio rice
• 6 ounces dry white wine
• ½ cup frozen peas
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 ounces Parmesan cheese grated (about ½ cup), plus more for garnish
• Sliced fresh chives for garnish

Instructions

 

• Cut the 6 lobster tail in half lengthwise. Choose the four nicest halves and set them aside on a plate. Remove the meat from remaining tails and set the empty tail shells aside. Cut the lobster meat into ½-inch pieces. Add the pieces to the plate with the 4 reserved tails and refrigerate until ready to use.
• Combine the vegetable stock, clam juice and empty lobster shells in a medium saucepan over medium-low heat. Cook until steaming (about 15 minutes). Remove the lobster shells (discard), reduce the heat to a very low simmer, and keep the stock warm.
• Melt the butter in an 8.5” skillet, over very low heat, then add the minced garlic. Cook for 3 minutes.
• Remove the lobster tails from the refrigerator and brush the meat in the shell with the garlic butter, set the tails aside. Add the cut-up lobster to the skillet with the warm butter and cook over low heat for 6 to 7 minutes. Remove from heat and set aside.
• Meanwhile, heat oil in a 3.5 Qt sauté pan over medium-high heat. Add the shallots, carrot, celery and cook, stirring often, until softened (4 to 5 minutes).
• While the vegetables cook, add the saffron threads to the boiling water and set aside.
• Add the rice to the vegetables and cook, stirring constantly, until rice is lightly toasted (about 1 minute).
• Add the wine and cook, stirring often, until almost absorbed (about 1 minute).
• Meanwhile, with an oven rack in the second from top position, preheat the broiler on high.
• Reduce the heat of the rice mixture to medium. Add in the saffron water and stir until absorbed. Add 1 cup of the stock mixture to the rice mixture and cook, stirring often, until almost absorbed (2 to 3 minutes). Continue adding the stock mixture, ½ cup at a time, stirring the rice frequently until the liquid is almost absorbed before adding the next portion. Cook until the rice is al dente and mixture is creamy, 15 to 20 minutes. Reserve any remaining stock.
• Add the peas, salt & pepper, and stir to combine.
• Using a slotted spoon or tongs add the lobster meat from the butter into the rice.
• Remove the rice from the heat and stir in the Parmesan.
• Place the lobster tails on a baking sheet and broil until the shells turn a bright orange, the flesh is opaque and the tails begin to curl (about 3 to 4 minutes).
• If required, stir in additional stock mixture or vegetable stock, a splash at a time, to loosen risotto. (Save any additional stock to reheat any leftovers)
• Divide risotto evenly among 4 bowls, place a lobster tail on top of each bowl.
• Garnish with grated Parmesan and chopped chives.

Video

Keyword lobster risotto recipes, lobster risotto saffron, lobster tail risotto, risotto lobster recipe

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