Satiny lobster risotto is filled with chunks of fresh lobster meat, fragrant shallots and fennel. It’s rich, saucy and perfectly al dente. Use homemade lobster stock for the most flavor!
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Lobster risotto is a luxurious meal to make at home-- and surprisingly simple! Steam fresh lobster, sauté fennel and shallots, and stir it all into a simple risotto base.
It’s a creamy, saucy rice dish that’s filled with chunks of fresh lobster meat and a hint of anise-scented fennel.
Well made risotto is equal parts decadent and light-- it’s the magical property of sticky rice starch that gives the silkiness to the dish, without any added cream. Frequent stirring and the slow addition of liquid (lobster stock in our case) helps the rice cook evenly and creates a satiny texture, so be sure to get the right rice (link to below) and follow the directions.
You can adapt this recipe into lobster and shrimp risotto to add variety to the meat and cut the price a bit: just swap half the lobster for shrimp. The same could be true for any seafood, really. Read on for more details on this lobster risotto!
Lobster risotto is the perfect date night meal, or dish to share for any special occasion. It’s not every day we eat lobster. Turn those weird little critters into a dish that is truly luxurious.
what you need for lobster risotto
- lobster stock
- arborio or carnaroli rice
- dry white wine
how to make lobster risotto
- Cook lobster
- Remove the meat, refrigerate
- Use the shells to make lobster stock (optional)
- Sauté shallot and fennel
- Stir in risotto rice, cook a few minutes
- Add wine, cook until absorbed
- Add hot lobster stock a cup at a time, stirring often, until absorbed: risotto is ready when tender but al dente
- Stir in lobster meat, cold butter and parmesan
- Garnish with chopped fennel fronds and chives
- Serve with more parmesan
how to source the lobster meat:
To get 12 oz of cooked lobster meat, you will need about six 4 oz lobster tails. These can be found frozen at your local grocery store or seafood market. Lobster tails are flash frozen when the lobster is caught, so even if you buy them at a seafood market or counter, they will have been previously frozen. It's best to thaw the lobster tails just before you plan on cooking them.
You can also get about 12 oz cooked lobster meat from two 1 ½ lbs whole lobsters. These are always purchased live and kept alive right up until you cook them, to preserve the quality of the meat.
the best way to cook lobster:
My favorite way to cook lobster is with steam. It’s quick, clean and concentrates the lobster flavor in the shell and meat, rather than diluting it (which happens with boiling).
Simply toss the lobster tails in a steamer basket over an inch or two of simmering water, cover the pot, and steam until cooked through. The shell will be bright red and an instant-read thermometer inserted into the tail meat will register 140°F.
what’s the best rice for risotto?
Risotto needs short grain rice with a high sticky-starch (amylopectin) content. The most readily available rice is arborio, and it works great. If you really want to nerd out and search for the absolute best risotto rice, try to find carnaroli. It retains its structure a little better than arborio and it makes super creamy risotto!
how do you know when risotto is done?
There’s a fine line between risotto that is done and overdone. Just like well cooked pasta, the risotto should be al dente when it’s ready. The rice grains will be tender and no longer crunchy, but the center will still retain a slight bite or chew to them.
The consistency will resemble thick porridge. Keep in mind it will thicken more once the butter and parmesan is stirred in and the risotto begins to cool.
how to store and reheat lobster risotto:
Store risotto in a covered, airtight container in the refrigerator for up to 2 days. It doesn’t freeze well, so plan on eating and enjoying all that delicious lobster while it’s fresh!
On the stove: Heat ¼ cup lobster stock in a saucepan over medium-high heat. Bring to a boil and stir in 1 cup of cold risotto. Reduce the heat and gently stir until combined and heated through.
In the microwave: Add a tablespoon of white wine and a tablespoon of butter to a cup of cold risotto. Microwave on half power for 1 minute, stir, and repeat until heated through.
more lobster recipes to try!
roast lobster tail with brown butter hollandaise
creamy lobster chowder with bacon and chives
more risotto recipes:Print
lobster risotto recipe
Satiny lobster risotto is filled with chunks of fresh lobster meat, fragrant shallots and fennel. It’s rich, saucy and perfectly al dente. Use homemade lobster stock for the most luxurious taste!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Rice
- Method: Stove
- Cuisine: Italian
- Diet: Gluten Free
- 6 cups lobster stock (can use seafood stock or a mixture of 2 cups clam juice and 4 cups water)
- 6 tbsp cold butter, divided
- 1 large shallot, minced
- 1 fennel bulb, finely diced, fronds reserved
- kosher salt
- freshly ground black pepper
- 1 ½ cup risotto rice (arborio, carnaroli, vialone nano)
- 1 cup dry white wine
- 12 oz cooked lobster meat, chopped
- 1 cup finely grated parmesan, plus more for serving
- 2 tbsp minced chives
- Heat lobster stock in a small saucepan over medium-low heat; keep it hot but not simmering.
- Melt 4 tablespoons butter in a large pot over medium heat. Add shallots and fennel, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes.
- Add rice and stir to coat in butter. Sauté until edges of rice grains are translucent but not toasted, about 2 minutes. Add wine, bring to a simmer and cook while stirring, until liquid is fully absorbed and the rice is mostly dry.
- Add a ladleful of hot stock and stir every so often to incorporate the liquid and keep the rice from scorching (over stirring can make it gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), about 20 minutes.
- Stir in remaining 2 tbsp cold butter, lobster meat and parmesan; season to taste with salt and black pepper.
- Divide risotto into serving bowls and garnish with reserved fennel fronds and chives. Serve immediately, passing more cheese at the table.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: 1
- Calories: 663
- Sugar: 8g
- Sodium: 796mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8.3g
- Trans Fat: 0.9g
- Carbohydrates: 31g
- Fiber: 1.1g
- Protein: 32g
- Cholesterol: 144mg
Keywords: lobster risotto
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