Warm, creamy Lobster Risotto brings a cozy, special-dinner feeling to your kitchen. This recipe shows you how to make a silky, fragrant risotto with sweet lobster meat, warm butter, and a hint of lemon. It fits weeknights and small celebrations alike — easy to follow and full of comfort. If you like sauces for pasta or ravioli, you might enjoy our lobster ravioli sauce guide for another shellfish idea.
Why Make This Recipe
- Quick & approachable: uses simple pantry items and one pot for the rice cooking part.
- Family friendly: creamy texture and mild lobster flavor please adults and kids.
- Restaurant feel at home: rich, silky risotto without hours of fuss.
- Budget-smart tips: use whole lobster tails or picked meat and stretch with good stock.
What makes this dish stand out is the warm, buttery aroma as you stir the rice and the tender, sweet lobster folded in at the end. It brings comfort and a little nostalgia—like Sunday dinners, but easier on a weeknight.
Ingredients
For 4 servings
- 1 to 1 1/4 pounds cooked lobster meat (about 2 large tails), roughly chopped
- 1 1/2 cups Arborio rice (short-grain risotto rice)
- 4 to 5 cups low-sodium chicken or fish stock, kept warm
- 1/2 cup dry white wine (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided (unsalted so you control salt)
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 lemon and a squeeze of lemon juice (to brighten flavor)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Helpful notes: use warm stock — it keeps the cooking steady. If you only have frozen lobster, thaw and pat dry before chopping.
How to Make Lobster Risotto
- Prep first: warm the stock in a saucepan over low heat so it stays hot but not boiling. Chop the lobster meat and set aside.
- Why: hot stock helps rice cook evenly and keeps the texture creamy.
- Heat olive oil and 1 tablespoon butter in a wide, heavy pan over medium heat. Add the chopped onion and cook until soft and translucent, 4–5 minutes. Stir in garlic for the last 30 seconds.
- Tip: soft onions add sweetness and depth without browning.
- Add the Arborio rice and stir, coating each grain with oil. Cook 1–2 minutes until the edges look translucent.
- Why: toasting the rice gives a nutty note and helps grain hold shape.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Tip: use a dry wine you’d drink — it lifts the flavors.
- Add a ladleful (about 1/2 cup) of warm stock and stir gently. When the liquid is mostly absorbed, add another ladle. Repeat, stirring often, until the rice is tender but still has a slight bite (al dente). This takes about 18–22 minutes.
- Why: slow addition and stirring release the rice’s starch, creating that silky texture.
- When the rice is nearly done (after about 16–18 minutes), stir in the chopped lobster to warm through for 2–3 minutes.
- Tip: add lobster near the end so it stays tender and not rubbery.
- Remove the pan from heat. Stir in the remaining butter, grated Parmesan, lemon zest, and a squeeze of lemon juice. Season with salt and pepper to taste. Let rest 1 minute.
- Why: finishing butter and cheese add creaminess and a glossy finish.
- Spoon into warmed bowls, garnish with parsley, and serve immediately.
How to Serve Lobster Risotto
- Serve in shallow bowls so the steam rises and the creaminess shows; top with a small pat of butter and chopped parsley.
- Pair with a simple green salad and crusty bread to soak up any sauce.
- Offer a chilled glass of dry white wine or a light sparkling water with lemon.
How to Store Lobster Risotto
- Fridge: place leftover risotto in an airtight container and refrigerate for up to 2 days.
- Freezer: not ideal — texture changes, but you can freeze for up to 1 month if pressed. Thaw overnight in the fridge before reheating.
- Reheat: gently rewarm on the stove over low heat with a splash of stock or water, stirring until creamy. Avoid high heat which can toughen the lobster and dry the rice.
Tips to Make Lobster Risotto
- Keep the stock warm — cold stock slows cooking and breaks texture.
- Stir often but gently to coax out the starch for a silky finish.
- Taste as you go; risotto should be creamy and just tender, not mushy.
- Use good-quality Parmesan and fresh lemon zest for a bright finish.
Variation
- Vegetarian version: swap lobster for sautéed mushrooms and a splash of truffle oil for a similar richness.
- Gluten-free: risotto is naturally gluten-free if you use gluten-free stock and wine (most are fine).
Can I use frozen lobster meat?
Yes. Thaw completely, pat dry, and add near the end of cooking to warm through. Frozen lobster can be slightly softer, so don’t overcook.
What if my risotto is too thick or too thin?
If too thick, stir in warm stock or a little hot water until you reach the desired creaminess. If too thin, cook a few more minutes while stirring to reduce liquid and let rice absorb more.
Can I make risotto ahead of time?
You can cook the rice about 80% of the way and chill it. Finish with stock, lobster, and cheese just before serving. Reheating from cold needs extra stock and gentle care.
Conclusion
This Lobster Risotto is a cozy, special meal that still feels simple and family-friendly. The warm butter, lemon brightness, and tender lobster create a dish that comforts and impresses at the same time. For another trusted version and technique notes, see the Lobster Risotto Recipe which inspired some classic steps you can adapt. I hope you try this on a quiet night or for a small celebration — leave a comment and a star rating to tell me how it went, and share the recipe on Pinterest or Facebook. What twist did you try? Let us know below!
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Lobster Risotto
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Warm, creamy Lobster Risotto brings a cozy feeling to your kitchen, combining sweet lobster meat, warm butter, and a hint of lemon.
Ingredients
- 1 to 1 1/4 pounds cooked lobster meat (about 2 large tails), roughly chopped
- 1 1/2 cups Arborio rice
- 4 to 5 cups low-sodium chicken or fish stock, kept warm
- 1/2 cup dry white wine (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 lemon and a squeeze of lemon juice
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Warm the stock in a saucepan over low heat.
- Heat olive oil and 1 tablespoon butter in a heavy pan over medium heat. Add the onion and cook until soft, about 4–5 minutes. Stir in garlic for the last 30 seconds.
- Add the Arborio rice, stirring to coat each grain with oil. Cook for 1–2 minutes until the edges look translucent.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Add a ladleful (about 1/2 cup) of warm stock and stir gently. Repeat until the rice is tender (about 18–22 minutes).
- When the rice is nearly done, stir in the chopped lobster for 2–3 minutes.
- Remove from heat and stir in the remaining butter, Parmesan, lemon zest, and juice. Season with salt and pepper. Let rest for 1 minute.
- Spoon into bowls, garnish with parsley, and serve immediately.
Notes
Store leftover risotto in an airtight container for up to 2 days; reheating gently is recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg