This easy creamy lobster risotto is a delicious and decadent dish. Creamy rice with sweet lobster tails make this a perfect Spring dinner!
I made this for Julian and I one weekend recently, and it was delicious! The creamy texture of the rice was perfectly complemented by the chunks of buttery lobster and sweet peas. This is one of my favorite lobster recipes and is definitely worth the effort to make it. Lobster is a delicious addition to this risotto and it is a great recipe to celebrate any special occasion! This is also the perfect risotto for a Spring meal al fresco on your patio!
What is Lobster Risotto?
Risotto is a rice dish from northern Italy that is cooked with broth until it reaches a creamy consistency. Main staple ingredients in risotto includes broth, butter or olive oil, white wine, and parmesan cheese. What makes this risotto dish special is the addition of lobster tail meat. It adds the perfect flavor to this Spring meal. This dish would also be great for just about any dinner party or special occasion dinner such as Valentine's Day or New Year's Eve!
What Ingredients Do I Need to Make Easy Creamy Lobster Risotto?
While the full recipe is available below, here is a breakdown of the key ingredients you will need for my favorite lobster risotto recipe.
Olive oil
Shallots
Garlic cloves
Arborio rice
Dry white wine (I recommend Pinot Gris or Sauvignon Blanc)
Chicken broth
Pecorino Romano
Sweet peas
Fresh lemon juice
Lemon zest
Lobster tails
Fresh parsley
How to Make Easy Creamy Lobster Risotto
While the full instructions are available in the recipe below, here are some tips to make the best dreamy creamy risotto!
First, we will add our chicken broth to a medium pot and heat it over medium-high heat. We will bring it to a rolling boil and then reduce to let it maintain a simmer throughout our cooking process. We will also need to heat a large pot filled with salted water for our lobster tails. Keep the boiling water ready for when we need to cook our lobster. You will also heat a large skillet or Dutch oven over medium heat. This will be the pot that we make our risotto in.
Once your large skillet or Dutch oven is hot, add your olive oil, shallots, and garlic and sauté until fragrant. Do not brown the onions, you want them to start to turn translucent. Next, you will add your Arborio rice and mix it together with the onions. Immediately add your dry white wine. Mix the rice and wine until the liquid is absorbed.
Now, add in a cup of stock to your rice and mix often until it is absorbed. Repeat this process of adding chicken stock one cup of broth or ladle at a time until it is fully absorbed into the rice, stirring often, until there is no broth left. Always make sure your remaining broth mixture is hot in the pan. Once you have added almost all of your broth to the rice, it is time to prepare your lobster! Simply add your lobster tails to the boiling water and boil for approximately three minutes. The lobster shells will turn bright red and the meat inside with become firm. Once cooked, cut one lobster tail down the center and set aside. Cut the other tails down the center and remove the meat from the inside and set aside.
Once your risotto has absorbed all of the liquid from the chicken broth, reduce to low heat and add your sweet peas and pecorino romano cheese and stir it together well. Add your reserved lobster meat to the risotto and stir together. Add a little bit of lemon juice and lemon zest and stir together. Serve in a bowl topped with chopped fresh parsley and place shells that still contain lobster meat over the risotto for a fancy presentation. Enjoy!
Other Meals You Might Enjoy
Looking for another romantic meal to try? Check these other recipes from the blog out!
Add chicken broth to a medium pot and heat it over medium-high heat. Bring it to a rolling boil and then reduce to let it maintain a simmer throughout the cooking process. Also heat a large skillet or Dutch oven over medium heat to make the risotto in.
Once the large skillet or Dutch oven is hot, add olive oil, shallots, and garlic and sauté until fragrant, approximately 2-3 minutes. Do not brown the onions, they should start to turn translucent.
Add Arborio rice and mix it together with the onions. Immediately add the dry white wine. Mix the rice and wine until the liquid is absorbed.
Once the wine is absorbed, add in a cup of stock to your rice and mix often until it is absorbed. Repeat this process of adding chicken stock one cup of broth or ladle at a time until it is fully absorbed into the rice, stirring often. Always make sure the remaining broth mixture is hot in the pan.
Once the risotto has absorbed all of the liquid from the chicken broth, reduce to low heat and add sweet peas and Pecorino Romano cheese and stir it together well. Add reserved lobster meat (instructions below) to the risotto and stir together. Add a lemon juice and lemon zest to risotto and stir together. Serve in a bowl topped with chopped fresh parsley and place the lobster shells that still contain lobster meat over the risotto for a fancy presentation. Enjoy!
For the Lobster:
Bring a pot of water to a rolling boil and add kosher salt. Once the water is boiling, add the lobster tails and boil for approximately 3-5 minutes, until the shells are bright red and the meat is firm.
Remove from water and let cool.
Once the lobster is cool enough to handle, cut one tail down the center and set aside. Cut the other tails down the center and remove the meat and set aside. Add the lobster meat to the risotto according to the directions above. Enjoy!
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