Best Recipe for Lobster Risotto
This creamy lobster risotto combines sweet, tender lobster meat with homemade lobster stock made from shells for unmistakable lobster flavor. My detailed instructions walk you through the process so you can achieve a silky, rich risotto with perfectly al dente rice, even on your first try! This recipe takes time and care, but the result is an impressive special occasion dinner that’s well worth the effort.
Servings: 4
Calories: 721kcal
Ingredients
- 2 live lobsters 1¼ - 1½ pounds each
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 1 shallot large size, or two small shallots, finely minced
- 1 garlic clove small size, finely minced
- 1 ½ cups Carnaroli or Arborio rice
- 1 teaspoon tomato paste
- ½ teaspoon paprika
- ¼ cup brandy or cognac
- ½ cup dry white wine
- 5 cups homemade lobster stock kept hot
- 1 teaspoon kosher salt plus more to taste
- ½ cup Parmigiano Reggiano finely grated
- 2 tablespoons cream sherry
- ½ cup mascarpone cheese
- 2 tablespoons fresh chives finely chopped
Instructions
- Bring a large pot of well-salted water to a boil. Add the lobsters, cover and cook for about 8 minutes, until the shells are bright red but the meat is just barely cooked through. Transfer immediately to a bowl and cover with ice to stop the cooking.2 live lobsters
- Remove the tail, claw, and knuckle meat from the shells. Cut the ragged ends from the tails and set aside, then slice the tails in half lengthwise and remove the vein. Cut the tail end pieces and claws into bite size chunks, then refrigerate the lobster meat until needed. Reserve the shells for making lobster stock.
- Add the lobster stock to a saucepan and keep it hot over low heat.5 cups homemade lobster stock
- Heat the olive oil and butter in a wide, heavy-bottomed saucepan over medium heat. Add the shallot and cook until soft and translucent, about 3 minutes. Add the garlic and stir for about 30 seconds.1 tablespoon extra virgin olive oil, 3 tablespoons butter, 1 shallot , 1 garlic clove
- Add the rice and cook, stirring frequently, until the grains are glossy and lightly toasted around the edges, about 2 minutes.1 ½ cups Carnaroli
- Stir in the tomato paste and paprika until fully combined, then continue stirring for another minute.1 teaspoon tomato paste, ½ teaspoon paprika
- Lower the heat, add the brandy, and cook, stirring, until almost completely evaporated, about 1-2 minutes.¼ cup brandy
- Add the white wine and return the heat to medium. Simmer, stirring frequently, until the liquid is reduced and almost completely absorbed, about 2-3 minutes.½ cup dry white wine
- Stir in a ladleful (about ½ - ¾ cup) of hot lobster stock and the salt. Cook at a steady simmer, stirring frequently, until most of the liquid has been absorbed.1 teaspoon kosher salt
- Continue adding stock ½ - ¾ cup at a time every few minutes. Stir continuously and don’t add more stock until it’s mostly absorbed. Adjust the heat as needed to maintain a steady simmer.
- Keep cooking and stirring until the rice is creamy and mostly cooked through, but with a slight firmness in the center, about 20 minutes total. Keep the risotto slightly looser since it will continue to thicken.
- Remove from the heat, then vigorously stir in the mascarpone, sherry, and Parmigiano Reggiano. Add another splash of hot lobster stock as needed until the risotto is loose and creamy enough to slowly spread across a plate.½ cup Parmigiano Reggiano, 2 tablespoons cream sherry, ½ cup mascarpone cheese
- Gently fold in the lobster meat for about 30 seconds or so until the lobster is warmed through.
- Taste and adjust the seasoning with more salt and freshly cracked black pepper. Garnish with fresh chives and serve immediately in warm shallow bowls.2 tablespoons fresh chives
Notes
- Don't rinse the rice. The surface starch helps create the creamy consistency.
- The amount of stock needed will vary. Have the full 5 cups hot and ready, but don't force all of it into the risotto if the rice is already properly cooked. Keep any extra on hand for loosening the risotto just before serving.
- The finished risotto should be al dente and all'onda, loose enough to ripple in the pan and slowly spread across the plate rather than hold its shape.
- Serve immediately. Risotto continues absorbing liquid and thickening as it sits.
- Keep the lobster stock hot while cooking the risotto. Adding cold stock slows the cooking and makes it harder to achieve the right texture.
- Warm your plates before serving. Risotto cools and thickens fast, so warming the serving bowls or plates in a low oven for a few minutes helps it hold its creamy texture at the table.
Nutrition
Calories: 721kcal | Carbohydrates: 64g | Protein: 28g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 139mg | Sodium: 2117mg | Potassium: 536mg | Fiber: 3g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 2mg | Calcium: 346mg | Iron: 4mg
