Description
This delicious Lobster Risotto recipe combines creamy Arborio rice with tender lobster meat, enhanced by aromatic garlic, onions, and a splash of white wine. Perfectly cooked slowly on the stovetop, it delivers a rich and elegant seafood dish that is creamy and comforting, ideal for a special dinner or entertaining guests.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 2 cups lobster stock (homemade or store-bought)
- 1/2 cup dry white wine
- 1 cup cooked lobster meat, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 3-5 minutes. Add minced garlic and cook for another minute to release its aroma.
- Toast Rice: Stir in the Arborio rice and cook, stirring continuously, for about 2 minutes until the grains are lightly toasted and translucent at the edges.
- Deglaze with Wine: Pour in the dry white wine and simmer, stirring gently until the wine is mostly absorbed by the rice.
- Add Lobster Stock Gradually: Begin adding the lobster stock one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process for approximately 18-20 minutes until the rice is tender but still has a slight bite (al dente).
- Incorporate Lobster and Finish: Fold in the chopped cooked lobster meat and the remaining tablespoon of butter. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix gently until the risotto is creamy and well combined.
- Garnish and Serve: Serve the risotto immediately, garnished with fresh parsley for a pop of color and fresh flavor.
Notes
- Use quality lobster stock for the best flavor; homemade stock will give the richest taste.
- Stirring frequently is essential to achieve the creamy texture typical of risotto.
- If you don’t have cooked lobster meat ready, poach fresh lobster tails and chop.
- Adjust seasoning at the end to avoid over-salting.
- Serve the risotto immediately as it is best enjoyed fresh and creamy, not reheated.
