Lobster Risotto is filled with chunks of buttery lobster making it the perfect lobster dinner or Valentine’s Day dinner.
Lobster Risotto Recipe
Whether you are looking to whip up a delicious lobster dinner (I love a good steak and lobster), preparing for a romantic meal, or celebrating something special, this recipe has your name written all over it!
It is not every day you prepare lobster for dinner (although that would be my dream)!
When it comes to lobster, he is high-class, he is a show stopper, he is a one-man (…okay, crustacean) show, and there is not much else you need to make it stand out and impress.
Now, if you believe everything you read on the internet, you may have read that lobster and/or risotto can be challenging to make. Remove that from your memory bank! Today, you are going to make an incredible dinner with a super easy to follow recipe!
Pro-Tip: Depending on where you live, lobster has peak price times and lower price times. I find that about the day before a major holiday, prices spike.
If you want to buy your lobster at the best price, try purchasing it a day or two in advance and freezing if you have to.
Lobster Risotto Ingredients
Fish: you will need 3-4 lobster tails. I recommend fresh lobster for the best flavor and texture! Maine lobster is my preference because it has the sweetest and most tender meat.
Wet ingredients: unsalted butter and white wine.
Pro tip: I recommend using a dry white, cooking wine, or champagne.
Rice: Arborio rice. It is essential that you use Arborio rice to make true risotto. This will give you the best texture, consistency, and flavor.
From the garden: asparagus stalks (preferably fresh) and frozen peas, shallot, yellow onion, garlic cloves, and freshly chopped parsley.
Wet ingredients: white wine, bone broth (or chicken broth), and olive oil.
Pro tip: use a dry white wine or cooking wine.
Dairy: parmesan cheese
For a detailed list of ingredients and measurements, scroll down to the recipe card at the bottom.
How to make Lobster Risotto
1. Melt the butter. In a medium sized saucepan, melt the butter over medium heat. Then stir in the white wine, parsley, salt, and pepper.
2. Cook the lobster. Add the lobster tails and cover 3/4 of the saucepan with a lid. Cook 3-4 minutes. Remove the saucepan from the heat and transfer the lobster tails to a cutting board.
*Don’t toss the butter sauce* Chop the lobster into bite-sized chunks and set aside.
3. Heat the broth. Bring the bone broth to a boil white preparing the other ingredients.
4. Sauté the onion, shallot, and garlic. Heat a large skillet with olive oil over medium-high heat. Add the shallot, onion, and garlic, and sauté 2-3 minutes or until the onion is translucent.
Add the white wine and stir frequently for about 30 seconds, scraping brown bits off the bottom.
4. Cook the risotto. Reduce the heat to medium-low and add the Arborio rice and 1/4 cup of the butter sauce to the skillet. Stir until most of the liquid has been absorbed.
Begin adding the broth, 1/4 cup at a time, stirring constantly until most of the liquid has been absorbed. Repeat until all of the broth is gone or risotto is tender.
5. Mix in the cheese and vegetables. Mix in the parmesan cheese. Then add the asparagus, peas, parsley, and lobster meat. Season with salt and pepper to taste and serve!
Lobster Risotto Wine Pairing
If you’re celebrating, go for the champagne!
How Long to Boil Lobster Tail
The most common way to cook lobster tail is to poach it. There is a big difference between poaching and boiling!
Poaching vs Boiling
Poaching is when you submerge something into barely simmering liquid. Boiling is when the liquid comes to a rolling boil and large bubbles form at the top.
Poaching is a much gentler technique and perfect for delicate foods like lobster.
How To Poach Lobster Tails
Start by adding enough water to a large pot to cover the lobster tails.
Once you bring the water to a boil, carefully add the lobster tails. Cook the tails until the meat is translucent, pinky-white, and shells are red.
The rule of thumb on cook time for lobster tails is about 1 minute per ounce. When done, drain and allow to cool just enough to handle before opening the shell to remove the meat.
You can also remove the shells before poaching.
Questions you may have about the recipe
What is lobster risotto?
Lobster Risotto is an incredibly delicious (and creamy) rice dinner filled with chunks of the most amazing buttery lobster and vegetables.
How healthy is risotto?
There is no denying risotto is amazing, delicious, and so yummy. However, risotto is starch. I am a big believer in everything in moderation! Check the serving size on your risotto and plan your meal accordingly.
Do you need special rice to make risotto?
To make a successful batch of risotto, it is recommend you use Arborio rice.
However, you can substitute the grain as long as it possesses the same qualities as Arborio rice. Two Italian rice varieties fit this bill perfectly, and, in some cases, may work even better than Arborio rice.
Popular Italian substitutions that you’d find all over Italy for amazing risotto are:
- Cal Riso Rice
- Carnaroli Rice
- Maratelli Rice
Is jasmine rice good for risotto?
No, you definitely do not want to use Jasmine rice for risotto and the reason being is there is not enough starch to achieve the correct creamy texture risotto is meant to have.
When making risotto, you are going to want to avoid long-grain rice (like basmati or jasmine).
Why is lobster so expensive?
Many factors contribute to the price of lobster (including transportation to get it to you). Depending on where you live, your lobster might have to travel further to get to your local store.
Unlike salmon and shrimp, there aren’t any commercial farms that cheaply raise and provide a lot of lobsters. In fact, farming for lobsters is actually rather difficult because their eggs are difficult to raise, they eat a lot, and grow slowly.
I recommend keeping an eye open for when they are on sale and buying then!
What is the best time of year for lobster?
The spring and fall seasons are the best time to buy good, hard-shell lobster!
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- Non-stick skillet
- 3-4 lobster tails, shell removed
- 1/2 cup unsalted butter
- 1/2 cup white wine
- 1.5 tablespoons fresh chopped parsley
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- In a medium sized saucepan, melt the butter over medium heat. Then stir in the white wine, parsley, salt, and pepper.
- Add the lobster tails and cover 3/4 of the saucepan with a lid. Cook 3-4 minutes. Remove the saucepan from the heat and transfer the lobster tails to a cutting board. *Don't toss the butter sauce* Chop the lobster into large bite sized chunks and set aside.
- Bring the bone broth to a boil white preparing the other ingredients.
- Heat a large skillet with olive oil over medium-high heat. Add the shallot, onion, and garlic, and sauté 2-3 minutes or until the onion is translucent. Add the white wine and stir frequently for about 30 seconds, scraping brown bits off the bottom.
- Reduce the heat to medium-low and add the arborio rice and 1/4 cup of the butter sauce to the skillet. Stir until most of the liquid has been absorbed. Begin adding the broth, 1/4 cup at a time, stirring constantly until most of the liquid has been absorbed. Repeat until all of the broth is gone or risotto is tender.
- Mix in the parmesan cheese. Then add the asparagus, peas, parsley, and lobster meat. Season with salt and pepper to taste and serve!