lobster risotto recipe

Satiny lobster risotto is filled with chunks of fresh lobster meat, fragrant shallots and fennel. It’s rich, saucy and perfectly al dente. Use homemade lobster stock for the most flavor!

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Lobster risotto is a luxurious meal to make at home-- and surprisingly simple! Steam fresh lobster, sauté fennel and shallots, and stir it all into a simple risotto base.

It’s a creamy, saucy rice dish that’s filled with chunks of fresh lobster meat and a hint of anise-scented fennel.

Well made risotto is equal parts decadent and light-- it’s the magical property of sticky rice starch that gives the silkiness to the dish, without any added cream. Frequent stirring and the slow addition of liquid (lobster stock in our case) helps the rice cook evenly and creates a satiny texture, so be sure to get the right rice (link to below) and follow the directions.

You can adapt this recipe into lobster and shrimp risotto to add variety to the meat and cut the price a bit: just swap half the lobster for shrimp. The same could be true for any seafood, really. Read on for more details on this lobster risotto!

Lobster risotto is the perfect date night meal, or dish to share for any special occasion. It’s not every day we eat lobster. Turn those weird little critters into a dish that is truly luxurious.

what you need for lobster risotto

• lobster
• lobster stock
• butter
• shallot
• fennel 
• arborio or carnaroli rice
• dry white wine
• parmesan
• chives

how to make lobster risotto

1. Cook lobster
2. Remove the meat, refrigerate
3. Use the shells to make lobster stock (optional)
4. Sauté shallot and fennel
5. Stir in risotto rice, cook a few minutes
6. Add wine, cook until absorbed
7. Add hot lobster stock a cup at a time, stirring often, until absorbed: risotto is ready when tender but al dente
8. Stir in lobster meat, cold butter and parmesan 
9. Garnish with chopped fennel fronds and chives
10. Serve with more parmesan

how to source the lobster meat:

To get 12 oz of cooked lobster meat, you will need about six 4 oz lobster tails. These can be found frozen at your local grocery store or seafood market. Lobster tails are flash frozen when the lobster is caught, so even if you buy them at a seafood market or counter, they will have been previously frozen. It's best to thaw the lobster tails just before you plan on cooking them.

You can also get about 12 oz cooked lobster meat from two 1 ½ lbs whole lobsters. These are always purchased live and kept alive right up until you cook them, to preserve the quality of the meat.

the best way to cook lobster:

My favorite way to cook lobster is with steam. It’s quick, clean and concentrates the lobster flavor in the shell and meat, rather than diluting it (which happens with boiling).

Simply toss the lobster tails in a steamer basket over an inch or two of simmering water, cover the pot, and steam until cooked through. The shell will be bright red and an instant-read thermometer inserted into the tail meat will register 140°F. 

what’s the best rice for risotto?

Risotto needs short grain rice with a high sticky-starch (amylopectin) content. The most readily available rice is arborio, and it works great. If you really want to nerd out and search for the absolute best risotto rice, try to find carnaroli. It retains its structure a little better than arborio and it makes super creamy risotto!

how do you know when risotto is done?

There’s a fine line between risotto that is done and overdone. Just like well cooked pasta, the risotto should be al dente when it’s ready. The rice grains will be tender and no longer crunchy, but the center will still retain a slight bite or chew to them.

The consistency will resemble thick porridge. Keep in mind it will thicken more once the butter and parmesan is stirred in and the risotto begins to cool. 

how to store and reheat lobster risotto:

Store risotto in a covered, airtight container in the refrigerator for up to 2 days. It doesn’t freeze well, so plan on eating and enjoying all that delicious lobster while it’s fresh!

On the stove: Heat ¼ cup lobster stock in a saucepan over medium-high heat. Bring to a boil and stir in 1 cup of cold risotto. Reduce the heat and gently stir until combined and heated through. 

In the microwave: Add a tablespoon of white wine and a tablespoon of butter to a cup of cold risotto. Microwave on half power for 1 minute, stir, and repeat until heated through.

more lobster recipes to try!

brown butter lobster benedict

roast lobster tail with brown butter hollandaise

creamy lobster chowder with bacon and chives

how to make lobster stock

more risotto recipes:

apple risotto

asparagus risotto

black truffle risotto

butternut squash risotto

farro mushroom risotto

lemon risotto

mushroom risotto

parmesan risotto

pea risotto

porcini arancini

saffron risotto

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