Description
This delicious lobster risotto recipe combines tender Arborio rice with rich seafood stock, succulent lobster meat, and a touch of Parmesan and cream for a luxurious, creamy Italian-American main course. Perfect for an elegant dinner, this stovetop risotto is infused with garlic, shallots, lemon zest, and fresh parsley to create a flavorful seafood dish that is both comforting and sophisticated.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups seafood stock, kept warm
Lobster and Finishing Ingredients
- 1 cup cooked lobster meat, chopped into bite-sized pieces
- 1/4 cup grated Parmesan cheese
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Sauté aromatics: In a large saucepan, heat the olive oil and butter over medium heat. Add the finely chopped shallot and cook for 2 to 3 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Toast the rice: Add the Arborio rice to the pan and stir constantly for 1 to 2 minutes, allowing the rice to lightly toast and become coated in the oil and butter mixture.
- Deglaze with wine: Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice, enhancing the flavor and adding acidity.
- Gradually add stock: Begin adding the warm seafood stock one ladle at a time, stirring frequently. Allow each ladleful of stock to be absorbed completely before adding the next. Continue this process for about 18 to 20 minutes until the rice is tender and the mixture becomes creamy.
- Incorporate lobster: Gently fold in the cooked lobster meat into the risotto and cook for an additional 2 minutes to thoroughly heat the lobster pieces without overcooking.
- Finish and season: Stir in the grated Parmesan cheese, heavy cream, lemon juice, and lemon zest. Season with salt and black pepper to taste. Remove the pan from the heat.
- Garnish and serve: Sprinkle freshly chopped parsley over the risotto and serve immediately while warm, enjoying a rich and creamy lobster risotto.
Notes
- Use freshly cooked lobster for the best flavor experience or high-quality frozen lobster meat as a convenient alternative.
- If seafood stock is unavailable, chicken stock can be used, though it won’t provide the same seafood depth.
- Stirring the risotto constantly helps develop its creamy texture and prevents it from sticking.
- Serve immediately after cooking to enjoy the risotto at its best creamy consistency.
