This Lobster Risotto is a creamy, indulgent dish that combines the delicate sweetness of lobster with the rich, velvety texture of perfectly cooked rice. This recipe is easier than you think and will impress family and guests alike with its restaurant-quality flavor.
Lobster risotto is the perfect balance of decadence and comfort food. The lobster tail provides a subtle yet unmistakable sweetness, while the risotto is infused with layers of depth from fish stock, tomato paste, and aromatic soffritto. The result is a rich, creamy dish with an elegant seafood essence that’s perfect for date nights (check out more 25 Easy & Romantic Dinner Recipes for Two), special occasions, or whenever you want to treat yourself.
Unlike many complicated seafood recipes, this risotto is straightforward and requires just a handful of high-quality ingredients. With step-by-step guidance, you’ll be able to master the technique of cooking risotto, ensuring a creamy consistency with perfectly tender rice grains.
Check out also this Ultimate Guide on how to cook the Perfect Risotto and these 10+ Italian Seafood Dishes You've Probably Never Heard of.
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🧾 Ingredients
- Lobster Tail: The star of the dish, lobster tail brings a sweet, delicate seafood flavor to the risotto. Fresh or frozen lobster tails work well, but if using frozen, be sure to thaw them completely before cooking. You can either steam, boil, or pan-sear the tails before incorporating them into the risotto.
- Rice: Carnaroli and Arborio are the best choices for risotto due to their high starch content, which creates a creamy texture when cooked. Carnaroli is often preferred by chefs because it holds its shape better, but Arborio is more widely available and works just as well.
- Onion: A finely chopped onion forms the aromatic base of the risotto. It provides a subtle sweetness that complements the richness of the lobster.
- Tomato Paste: A small amount of tomato paste enhances the depth of flavor, adding a slight tang and umami boost. It also helps to give the risotto a beautiful golden hue.
- Butter: Butter is essential for adding richness and silkiness to the risotto. Use high-quality unsalted butter for the best results. Or use this delicious Roasted Garlic Butter.
- Parsley: Fresh parsley adds a touch of color and brightness to the dish. It provides a fresh, herbal note that balances the creamy, seafood-rich flavors.
- Garlic: Garlic adds a mild pungency and enhances the overall aroma of the dish. Minced fresh garlic is preferred for maximum flavor.
- Fish Stock: Fish stock is crucial for building the risotto’s flavor. Homemade stock is ideal, but high-quality store-bought fish stock or seafood broth works well too. If using store-bought stock, opt for a low-sodium version to control the saltiness.
- Soffritto: A classic Italian flavor base made from finely chopped onions, celery, and carrots. It adds an underlying sweetness and depth of flavor to the risotto. Check this guide to make it ahead and portion it in your freezer: Soffritto (Mirepoix): What it is, how to use and how to freeze.
See the recipe card for quantities.
🍳 Substitutions
If you need to make adjustments based on dietary preferences or availability, here are some great substitutions:
- Lobster Tail: Swap with shrimp, scallops, or crab meat for a different seafood variation.
- Carnaroli or Arborio Rice: If unavailable, sushi rice or pearl barley can be used, though they will yield a slightly different texture.
- Fish Stock: Vegetable stock or chicken broth can work in a pinch, though they will alter the seafood-forward flavor.
- Parsley: Try chives or basil for a slightly different fresh herbal note.
🥣 Variations
There are plenty of ways to customize lobster risotto to fit your taste:
- Spicy Lobster Risotto: Add red pepper flakes or a drizzle of chili oil for some heat.
- Lemon Herb Risotto: Stir in lemon zest and extra fresh herbs for a brighter, citrusy finish.
- Truffle Lobster Risotto: Drizzle with truffle oil before serving for a luxurious, earthy depth.
📋 Instructions with Photos
Step 1. Cook the lobster, then separate the meat from the shells. Set them aside.
Step 2. In a pot, add the lobster shells, soffritto, onion, garlic, and tomato paste.
Step 3. Cook until caramelized, then add the fish stock and let it simmer.
Step 4. In a large pan, add the tomato paste, onion, and rice. Cook for 2-3 minutes.
Step 5. Add the white wine, then start adding the lobster stock to slowly cook the risotto.
Step 6. Finish it with Roasted Garlic Butter, lobster meat, and fresh parsely.
🍽 Serving Suggestions
Lobster risotto is a complete dish on its own, but you can enhance the experience with a simple side. Serve with a crisp green salad, roasted asparagus, or crusty bread to soak up the creamy risotto. Pair with a chilled glass of white wine, such as Chardonnay or Sauvignon Blanc, to complement the delicate lobster flavors.
🔪 Equipment
To prepare lobster risotto, you’ll need:
- A large, heavy-bottomed skillet or saucepan for even heat distribution.
- A sharp knife for chopping ingredients and cleaning the lobster.
- A ladle for gradually adding stock to the risotto.
- A wooden spoon for stirring (essential for achieving the perfect creamy consistency).
- A beautiful serving tray to serve your showstopping masterpiece.
❄️ Storage & Reheating
Refrigerator: Lobster risotto can be stored in an airtight container in the refrigerator for up to 2 days. The texture may change slightly, but it will still be delicious.
Freezer: It is not recommended to freeze risotto, as the rice can become grainy and lose its creamy texture. If you must freeze it, store it in a freezer-safe container for up to one month, and thaw in the refrigerator before reheating.
Reheating: To reheat, add a splash of stock or water and gently warm it over low heat, stirring frequently until heated through. Avoid microwaving, as it can make the rice too dry or unevenly heated.
💭 Recipe FAQs
Yes! If using pre-cooked lobster, simply chop it into bite-sized pieces and stir it into the risotto during the last few minutes of cooking.
The risotto is ready when the rice is tender but still has a slight bite (al dente), and the consistency is creamy, not too thick or runny.
A crisp white wine like Chardonnay, Pinot Grigio, or Sauvignon Blanc pairs beautifully with lobster risotto.
⭐ Top tip
For the creamiest risotto, stir frequently and add the stock gradually, allowing the rice to fully absorb each addition before pouring in more. This technique releases the starches, creating the signature silky texture of risotto.
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📖 RECIPE
Lobster Risotto
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Ingredients
- 1 cup Risotto Rice, Carnaroli or Arborio
- 1-2 Lobster Tail, fresh or frozen
- ½ Yellow Onion, minced
- ¼ cup White Wine
- 1 tablespoon Tomato Paste
- 1 tablespoon Butter, Use Roasted Garlic Butter for extra flavor
- fresh Parsley
For the Lobster Stock
- 4 cups Fish Stock
- 2 cloves Garlic
- 1-2 tablespoon Tomato Paste
- ½ Yellow Onion
- ½ cup Soffritto (Mirepoix), onions, carrots, celery finely minced in equal quantity
- Salt
- Black Pepper
- Olive Oil
Instructions
- Cook the lobster with your preferred method, then let it cool and separate the flesh from the shells. Set them aside.
Make the Lobster Stock
- In a large pot, add a drizzle of olive oil and the roughly chopped onion, garlic, soffritto (onion, celery, carrots), and the tomato paste.
- Add the lobster shells and cook for a few minutes, until the vegetables are caramelized. Add the fish stock and simmer for at least fifteen minutes.
Make the Risotto
- Finely mince the onion. Drizzle a large pan with olive oil, then sauté the onion, tomato paste, and rice for about 2-3 minutes.
- Pour the white wine. Let it evaporate for a couple of minutes.
- Add a few ladles of lobster stock, until the rice is covered, and turn down the heat.
- Let the rice simmer, mixing it once in a while to make sure it doesn't stick. When the stock is almost completely absorbed, add some more. Continue until the rice is al dente.
- About 5 minutes before it's done, add the lobster meat. In the end, the rice should be creamy and not soupy. If there's too much liquid, turn the heat to high and let it evaporate.
- When the rice is cooked, turn off the heat and add the butter. Mix well until the butter is fully melted. Serve immediately with freshly chopped parsley.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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