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A rich and comforting Italian main course combining tender lobster meat with creamy Arborio rice, Parmesan cheese, and aromatic shallots and garlic. Perfect for special occasions or indulgent meals at home.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 2 lobster tails (fresh or frozen)
  • 4 cups seafood or chicken stock, warmed
  • ½ cup dry white wine
  • 1 medium shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • ½ cup grated Parmesan cheese
  • Fresh parsley and thyme (optional for garnish)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Cook lobster tails in the boiling water 6–8 minutes until they turn bright red.
  3. Drain and cool lobster slightly, remove the meat from the shells, and chop into bite-size pieces; reserve shells if making stock.
  4. Warm the seafood or chicken stock and keep it hot.
  5. Heat olive oil in a large skillet over medium heat.
  6. Add finely chopped shallot and minced garlic and cook until translucent and fragrant, about 2 minutes.
  7. Add Arborio rice and toast for 1–2 minutes until it smells nutty.
  8. Pour in the dry white wine and stir constantly until the wine is fully absorbed.
  9. Add warm stock a ladleful at a time, stirring often and waiting until each addition is absorbed before adding the next.
  10. Continue adding stock and stirring for about 20 minutes, until the rice is creamy and slightly firm to the bite.
  11. Fold in the chopped lobster meat, butter, and grated Parmesan cheese, stirring gently.
  12. Season with salt and pepper to taste.
  13. Garnish with fresh parsley or thyme if desired.

Notes

Keep stock warm to maintain risotto creaminess., Add lobster last to keep it tender., Stir patiently and add stock slowly for best texture., Let risotto rest a minute before serving to meld flavors., Wine pairing suggestions: crisp Chardonnay or Sauvignon Blanc., Side dishes: garlic bread, simple arugula salad, or roasted veggies., For dairy-free, substitute olive oil for butter and omit Parmesan., Swaps: Shrimp or scallops instead of lobster; add peas, asparagus, or mushrooms for veggies., Store leftovers in an airtight container at 4°C for up to 48 hours., Reheat gently on stovetop with added stock or in microwave with stock, stirring frequently.

Nutrition

Find it online: https://cookingcrumbs.com/creamy-lobster-risotto/