📝 About This Recipe
This luxurious Lobster Risotto is the epitome of fine Italian dining, combining the delicate sweetness of fresh lobster with the velvety richness of slow-cooked Arborio rice. Infused with aromatic saffron and finished with a bright lemon-herb butter, it offers a sophisticated balance of flavors and textures. Perfect for a romantic dinner or a celebratory feast, this dish brings the elegance of a high-end coastal bistro right to your kitchen.
🥗 Ingredients
The Lobster and Stock
- 2-3 pieces Lobster tails (6-8 oz each, shells removed and meat chopped into bite-sized chunks)
- 6 cups Seafood or Lobster stock (low sodium preferred)
- 1 pinch Saffron threads (crushed)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
The Risotto Base
- 2 cups Arborio or Carnaroli rice (do not rinse)
- 2 Shallots (finely minced)
- 3 cloves Garlic (minced)
- 4 tablespoons Unsalted butter (divided into cold cubes)
- 2 tablespoons Extra virgin olive oil
Finishing Touches
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 2 tablespoons Fresh chives (finely chopped)
- 1 tablespoon Fresh flat-leaf parsley (chopped)
- to taste Kosher salt and black pepper
👨🍳 Instructions
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1
In a medium saucepan, bring the seafood stock to a gentle simmer. Once simmering, add the crushed saffron threads. Keep the stock warm on the lowest heat setting throughout the entire cooking process.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
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3
Add the chopped lobster meat to the skillet. Season lightly with salt and pepper. Sauté for 2-3 minutes until just opaque and slightly firm. Remove the lobster with a slotted spoon and set aside on a plate; do not overcook as it will finish in the rice.
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4
In the same skillet, add the minced shallots. Cook for 2-3 minutes until translucent and soft, but not browned.
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5
Stir in the minced garlic and cook for another 30-60 seconds until fragrant.
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6
Add the Arborio rice to the skillet. Stir constantly for 2 minutes to 'toast' the grains. The edges should look slightly translucent while the center remains white.
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7
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Stir until the wine is almost completely absorbed by the rice.
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8
Add one ladle (about 1/2 to 3/4 cup) of the warm saffron stock to the rice. Stir frequently. Wait until the liquid is nearly absorbed before adding the next ladle.
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9
Continue adding stock one ladle at a time, stirring often. This process should take about 18-22 minutes. The constant stirring releases the rice starch, creating the signature creamy texture.
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10
Taste the rice periodically. It is ready when it is tender but still has a slight 'al dente' bite in the center.
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11
When the rice is cooked, stir in the remaining 3 tablespoons of cold butter, the Parmigiano-Reggiano, lemon juice, and lemon zest. This is called 'mantecatura' and gives the risotto its glossy finish.
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12
Gently fold the cooked lobster meat and any juices from the plate back into the risotto. Let it sit for 1 minute to warm the lobster through.
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13
If the risotto is too thick, add a final splash of warm stock to reach a 'wave-like' consistency (all'onda).
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14
Stir in the fresh chives and parsley. Taste and adjust seasoning with salt and pepper if necessary.
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15
Serve immediately in warmed bowls, garnished with a few extra herbs or a drizzle of high-quality olive oil.
💡 Chef's Tips
Never wash your risotto rice; the surface starch is essential for the creamy sauce. Always keep your stock at a simmer; adding cold stock will shock the rice and ruin the cooking rhythm. Stir frequently but not violently; you want to encourage starch release without breaking the grains. Use cold butter at the very end to create a stable, velvety emulsion. If you don't have lobster stock, simmer your lobster shells in chicken or vegetable broth for 20 minutes before starting the recipe.
🍽️ Serving Suggestions
A chilled glass of Vermentino or a buttery Chardonnay pairs beautifully with the richness of the lobster. Serve with a side of steamed asparagus or roasted broccolini drizzled with lemon. A simple arugula salad with a light vinaigrette provides a peppery contrast to the creamy rice. Offer extra lemon wedges on the side for those who prefer a brighter, more acidic finish. Warm crusty sourdough bread is perfect for wiping up any remaining creamy sauce.