Creamy Lobster Risotto
This creamy lobster risotto combines the rich flavors of tender lobster, Parmesan cheese, and perfectly cooked Arborio rice for a restaurant-quality meal at home. With easy-to-follow steps and simple ingredients, it’s ideal for special occasions or when you want to treat yourself to a luxurious dish.
Ingredients
- 1 ½ cups Arborio rice Essential for creamy risotto.
- 2 lobster tails (fresh or frozen) The star of the dish.
- 4 cups seafood or chicken stock Warmed for consistency.
- ½ cup dry white wine Adds depth to the flavor.
- 1 medium shallot, finely chopped Subtle sweetness for the risotto base.
- 3 cloves garlic, minced Enhances the savory notes.
- 2 tbsp butter For richness.
- 2 tbsp olive oil Helps toast the rice.
- ½ cup grated Parmesan cheese Creamy salty goodness.
- Fresh parsley and thyme Optional for garnish
Instructions
Step 1: Prepare the Lobster
- Bring a pot of salted water to a boil and cook the lobster tails for 6-8 minutes until bright red.
- Remove from the pot, let cool, and carefully extract the meat. Cut it into bite-sized pieces. Save the shells if you’d like to make lobster stock.
Step 2: Sauté the Aromatics
- In a large skillet, heat the olive oil over medium heat.
- Add the shallot and garlic, cooking until fragrant and translucent, about 2 minutes.
Step 3: Toast the Rice
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- Pour in the white wine and stir constantly until absorbed.
Step 4: Cook the Risotto
- Add the warm stock, one ladle at a time, stirring continuously until absorbed before adding the next ladle.
- Repeat this process for about 20 minutes or until the rice is tender and creamy.
Step 5: Add the Lobster and Finishing Touches
- Stir in the lobster meat, butter, and Parmesan cheese.
- Season with salt and pepper to taste.
- Garnish with fresh parsley or thyme if desired.