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Luxury Lobster Creamy Risotto

An elegant, ultra-creamy risotto made with Arborio rice, seafood stock, and tender lobster meat for a restaurant-quality luxury meal at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 plates
Course: Dinner, Main
Cuisine: Italian, Seafood
Calories: 520

Ingredients
  

Risotto Base
  • 1 cup Arborio rice
  • 4 cups seafood stock kept warm
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter plus more for finishing
  • 1 shallot finely minced
  • 2 cloves garlic minced
  • 0.5 cup dry white wine
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
Lobster & Finish
  • 2 lobster tails cooked and chopped
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp fresh chives or parsley chopped
  • 0.5 tsp lemon zest optional

Equipment

  • Wide saucepan
  • Medium saucepan
  • Ladle
  • Chef knife

Method
 

  1. Bring a pot of salted water to a boil and cook lobster tails for 5–6 minutes until opaque. Remove meat, chop, and set aside.
  2. Heat seafood stock in a saucepan and keep warm over low heat.
  3. In a wide saucepan, heat olive oil and butter over medium heat. Add shallot and cook until translucent, then add garlic.
  4. Stir in Arborio rice and toast for 1–2 minutes until lightly translucent around the edges.
  5. Pour in white wine and cook, stirring, until mostly absorbed.
  6. Add warm stock one ladle at a time, stirring gently and allowing each addition to absorb before adding more.
  7. After 18–20 minutes, when rice is tender and creamy, stir in heavy cream and Parmesan cheese.
  8. Fold in lobster meat and cook 1–2 minutes until just warmed through.
  9. Season with salt, pepper, and optional lemon zest. Finish with extra butter if desired and garnish with herbs.

Notes

Serve immediately for best creamy texture. Avoid overcooking lobster.