Creamy Risotto with Lobster

Creamy Risotto with Lobster is an indulgent, elegant dish that’s perfect for special occasions or when I want to treat myself to something luxurious at home. With tender lobster meat folded into a rich, buttery risotto infused with white wine, garlic, and parmesan, this dish delivers restaurant-quality flavor in every creamy bite.

Why You’ll Love This Recipe

I love this recipe because it feels fancy but is totally achievable in my own kitchen. The creamy texture of the risotto pairs beautifully with the sweetness of the lobster, and the layers of flavor from garlic, wine, and parmesan make every bite rich and satisfying. It’s perfect for date nights, holidays, or when I simply want something a little decadent and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Arborio rice

• Cooked lobster meat (claw, tail, or a mix)

• Butter

• Olive oil

• Shallots or onions, finely chopped

• Garlic, minced

• Dry white wine

• Seafood or chicken stock, warmed

• Heavy cream (optional for extra creaminess)

• Grated parmesan cheese

• Salt and black pepper

• Fresh parsley or chives for garnish

• Lemon zest or juice (optional, for brightness)

Directions

1. I start by heating the stock in a saucepan and keeping it warm over low heat.

2. In a large skillet or saucepan, I melt butter with olive oil over medium heat, then sauté the shallots and garlic until translucent and fragrant.

3. I stir in the Arborio rice and toast it for 1–2 minutes to coat it in the fat and develop a nutty flavor.

4. I deglaze the pan with white wine, stirring until it’s absorbed.

5. I add the warm stock one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. This process takes about 18–20 minutes.

6. When the rice is creamy and al dente, I stir in the cooked lobster meat, parmesan cheese, and a splash of cream (if using).

7. I season with salt, pepper, and a little lemon zest or juice to brighten the flavors.

8. I remove the pan from heat, cover it for a couple of minutes, then serve it hot, garnished with fresh herbs.

Servings and timing

This dish serves 4 people as a main course. It takes about 15 minutes to prep and 30–35 minutes to cook, so I can have it ready in under an hour.

Variations

• I sometimes add a touch of saffron for a golden hue and subtle floral flavor.

• For a spicy twist, I include a pinch of red pepper flakes or a dash of hot sauce.

• I’ve added peas, asparagus tips, or mushrooms for extra texture and color.

• If I want to stretch the dish, I use a mix of shrimp and lobster.

storage/reheating

I store leftover risotto in the fridge for up to 2 days in an airtight container. To reheat, I add a splash of broth or water and warm it gently on the stovetop while stirring to restore the creamy texture. I avoid microwaving if possible, as it can make the lobster rubbery.

FAQs

Can I use frozen lobster meat?

Yes, I’ve used thawed frozen lobster with great results. I make sure it’s fully defrosted and patted dry before adding it to the risotto.

Do I need to use Arborio rice?

Yes, Arborio (or another short-grain risotto rice like Carnaroli) is key for that creamy, starchy texture. Long-grain rice won’t give the same result.

Can I make it without wine?

Absolutely. I’ve replaced the wine with extra broth and a squeeze of lemon juice for acidity. The risotto is still flavorful and rich.

Should the lobster be cooked first?

Yes, I use pre-cooked lobster meat. I fold it in at the end just to warm it through without overcooking.

Can I make this dish ahead of time?

Risotto is best served fresh, but I’ve made it a few hours in advance and reheated it gently with added liquid. It still tastes amazing, just slightly less silky.

Conclusion

Creamy Risotto with Lobster is one of my favorite dishes when I want to serve something special and comforting. The creamy rice, sweet lobster, and rich flavors come together in a way that feels luxurious but still easy enough to make at home. It’s a show-stopping meal that always impresses—and one I love making again and again.

Creamy Risotto with Lobster

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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Description

Creamy Risotto with Lobster is a luxurious seafood dish featuring tender lobster meat and rich, garlicky risotto cooked slowly with white wine, parmesan, and herbs. It’s a comforting and elegant dinner perfect for special occasions or indulgent meals at home.

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Ingredients

• 1 cup Arborio rice
• 1 tbsp olive oil
• 2 tbsp butter
• 1 small shallot or 1/4 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups warm seafood or chicken stock
• 1/2 cup heavy cream (optional)
• 1 cup cooked lobster meat, chopped
• 1/2 cup grated parmesan cheese
• Salt and black pepper to taste
• 1 tbsp lemon juice or 1 tsp zest (optional)
• Fresh parsley or chives, chopped, for garnish

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Instructions

1. Heat stock in a saucepan and keep warm over low heat.
2. In a large skillet, heat olive oil and butter over medium heat. Add shallot and garlic; sauté until translucent.
3. Add Arborio rice and stir to coat, toasting for 1–2 minutes.
4. Pour in wine and cook, stirring, until absorbed.
5. Add stock one ladle at a time, stirring often and allowing it to absorb before adding more. Cook for 18–20 minutes until rice is al dente and creamy.
6. Stir in cream (if using), lobster, and parmesan. Cook for another 2–3 minutes until lobster is warmed through.
7. Season with salt, pepper, and lemon juice or zest to taste.
8. Remove from heat, cover for a few minutes, then serve garnished with herbs.

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Notes

• Use Carnaroli rice if Arborio is unavailable for similar results.
• Add peas, mushrooms, or asparagus for texture and color.
• Saffron adds a golden hue and floral flavor.
• Substitute shrimp or mixed seafood to stretch the dish.
• Best served fresh—reheat gently with extra stock.

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Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 2g
• Sodium: 590mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 90mg