Name: Lobster creamy risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 cup of Arborio rice.; 3 tablespoons of butter.; 2 cups of cooked, diced lobster meat.; Zest and juice from 1 lemon.; Fresh parsley, chopped (optional garnish).; Salt and pepper to taste.; 1 cup of freshly grated Parmesan cheese (plus extra for topping).; 2 shallots, finely minced.; 2 cloves of garlic, chopped.; 4 cups of warm vegetable or seafood stock.

A rich and creamy risotto topped with lobster tail and fresh parsley. | tasteofsavor.com

I'm sharing my lobster risotto with lemony butter, a mouthwatering dish that brings together simplicity and elegance. The velvety Arborio rice, tender lobster chunks, and zesty butter sauce work together perfectly. It's what I love making for special nights, romantic dinners, or just when I want to treat myself to something wonderful.

A wow-worthy dish

What I really enjoy about this meal is how it's super straightforward to make yet amazingly sophisticated. The combo of lobster and butter brightened up with fresh lemon creates the perfect balance between comfort and luxury. Whether you're celebrating something big or just want something nice, this risotto always hits the spot.

What you'll need for my risotto

Arborio rice: 200g for that unmatched creamy goodness
Lobster meat: 400g cut into chunks
Stock: 1L of hot vegetable or seafood broth
Shallots: 2 finely chopped
Garlic: 2 cloves minced
Butter: 45g for richness
Parmesan: 100g freshly grated
Lemon: Zest and juice from one good-sized fruit
Salt and pepper: Add to your liking
Parsley: A nice bunch chopped for freshness

How I cook it step by step

Getting ready: I first get all my ingredients prepped so everything flows smoothly while cooking.
Building flavor: In my pot I melt the butter and cook my shallots until they turn see-through. Then I toss in the garlic for aroma.
The rice: I toast my rice for a few minutes until it looks slightly clear and smells nutty.
Adding liquid: I pour in hot broth bit by bit while stirring non-stop. That's how you get that creamy texture everyone loves.
Finishing touches: Off the heat I gently mix in the lobster, butter, parmesan and lemon zest. I stir carefully until everything looks silky and smooth.
Serving it up: I bring the risotto to the table piping hot with extra parmesan, a squeeze of lemon and fresh parsley on top.

A bowl of creamy risotto topped with chunks of lobster and lemon wedges, garnished with fresh parsley. | tasteofsavor.com

Time to enjoy

This risotto tastes best right away when it's still nice and creamy. I like adding a sprinkle of parmesan, a quick squeeze of lemon and some parsley just before eating. A glass of dry white wine goes really well with this dish and balances out the richness of the lobster and butter.

Frequently Asked Questions

→ How do I make risotto super creamy?: The trick is to keep adding stock a little at a time and stir non-stop. Let the rice absorb each scoop before adding more.
→ Can I make this risotto ahead of time?: It's best served fresh. If needed, cook it slightly underdone, then warm it up gently with a splash of stock before serving.
→ Is frozen lobster an option?: Yes, you can use frozen lobster. Just defrost it all the way and drain well before adding it to the dish.
→ Which wine pairs well with this meal?: Dry white wines like Chardonnay or Chablis are great picks. Their crisp, mineral notes balance the dish's richness.
→ How can I tell if the rice is done?: The rice should be soft with a slight bite in the center, known as 'al dente.' Check as you cook—it shouldn't be hard or overcooked.

Lobster creamy risotto

Creamy risotto made with fresh lobster, brightened by lemon butter, and enriched with Parmesan. Perfectly comforting yet elegant.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

By: Alicia

Category: Seafood

Difficulty: Difficult

Cuisine: Italian

Yield: 4 Servings (4 servings)

Dietary: Gluten-Free

Ingredients

01 1 cup of Arborio rice.

02 3 tablespoons of butter.

03 2 cups of cooked, diced lobster meat.

04 Zest and juice from 1 lemon.

05 Fresh parsley, chopped (optional garnish).

06 Salt and pepper to taste.

07 1 cup of freshly grated Parmesan cheese (plus extra for topping).

08 2 shallots, finely minced.

09 2 cloves of garlic, chopped.

10 4 cups of warm vegetable or seafood stock.

Instructions

Step 01

Dice the lobster, mince the garlic and shallots, and organize all your items beforehand.

Step 02

Melt 2 tablespoons of butter on medium heat in a large pot. Toss in the shallots and cook for around 3 minutes until they're soft. Stir in the garlic and let it cook another minute.

Step 03

Add the rice to the pot and stir constantly for 2–3 minutes until it gets a light golden color.

Step 04

Slowly mix in 1 cup of the warm stock, constantly stirring until it's absorbed. Keep adding the stock, one ladle at a time, waiting for the liquid to be fully absorbed before adding more. It’ll take 18–20 minutes to make the rice creamy and tender.

Step 05

Take the pot off the heat. Gently fold in the cooked lobster, Parmesan, the rest of the butter, and the lemon zest plus juice. Stir until it’s all smooth and combined. Add salt and pepper to taste.

Step 06

Spoon the risotto into bowls, sprinkle Parmesan on top, drizzle with a little lemon juice, and garnish with fresh parsley if you like.

Notes

This dish is a treat for special nights or when you want something indulgent and comforting.

For the best texture, serve the risotto as soon as it's ready!

Tools You'll Need

Large pot.

Ladle.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Shellfish.
Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 450
Total Fat: 18 g
Total Carbohydrate: 48 g
Protein: 32 g

Velvety lobster risotto