This perfectly creamy lobster risotto is perfect for special occasions and cozy nights in.
Lobster Risotto Ingredients
These are the ingredients you'll need to make this restaurant-worthy lobster risotto recipe:
- Olive oil: Cook the vegetables in olive oil.
- Vegetables: You'll need an onion, a shallot, and garlic.
- Broth: Use store-bought or homemade chicken broth.
- Rice: This lobster risotto recipe calls for Arborio rice.
- Wine: You'll need white wine and sherry.
- Honey: A tablespoon of honey adds a hint of sweetness, balancing the other flavors.
- Butter: Stir butter into the rice until it's melted.
- Cream: A cup of light cream creates a rich, creamy risotto.
- Seasonings: This risotto is seasoned with paprika, cayenne pepper, salt, and pepper.
- Lobster: Cook the lobster meat before you add it to the risotto.
How to Make Lobster Risotto
You'll find the full, step-by-step recipe below — but here are a few tips for making the best homemade risotto every time:
- Stir the risotto often, but not constantly. If you stir the rice too much, it will become gluey. If you don't stir it enough, though, it won't be creamy and it will stick to the bottom and burn.
- Make sure the chicken broth is warm or at least room temperature before you add it to the rice. Cold liquid won't cook through as well.
- Use a pot that fits just over the burner. If the pot is too wide, the rice will cook in a thin layer. This isn't ideal for creamy, rich risotto.
What to Serve With Lobster Risotto
Risotto is typically served as a side dish. But, since this satisfying dish contains meaty lobster, we think it would work perfectly well as an entree. Pair the lobster risotto with one of these top-rated sides:
- Oven-Roasted Asparagus
- Jamie's Cranberry Spinach Salad
- Simple Roasted Butternut Squash
- Toasted Garlic Bread
- Broccoli with Garlic Butter and Cashews
How to Store Lobster Risotto
Store your leftover lobster risotto in a shallow, airtight container for two to three days. Reheat in the microwave or on the stove, adding a splash of broth if you're worried about losing some of the creaminess. We don't recommend freezing risotto, so try to enjoy it within a couple days.
Allrecipes Community Tips and Praise
"The key is patience with adding the broth," advises Vince M. "Keep stirring and let it evaporate fully with each cup. Like with all things, it's better when you take your time."
"Rich and elegant and perfect for a dinner party or special occasion dinner," according to Allrecipes Allstar Kim's Cooking Now.
"This isn't a hard recipe, but it is one that requires you to be constantly there and paying attention," says Frances Smith. "So worth it though. The cayenne plus the cream just makes this recipe and gives it extra dimension and a bit of punch."
Editorial contributions by Corey Williams
Ingredients
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¼ cup olive oil, divided
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2 onions, chopped
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6 cups chicken broth
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1 shallot, chopped
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1 clove garlic, chopped
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1 ½ cups Arborio rice
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½ cup white wine
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1 tablespoon honey
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3 tablespoons butter
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1 cup light cream
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1 tablespoon paprika
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1 teaspoon cayenne pepper
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¼ cup sherry
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2 cups cooked lobster meat
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½ cup shredded Parmesan cheese
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1 pinch salt and ground black pepper to taste
Directions
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Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.
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Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
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Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
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Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
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Stir honey into onions; cook and stir, 5 minutes more.
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Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.
Nutrition Facts (per serving)
565 | Calories |
25g | Fat |
60g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 565 | |
% Daily Value * | |
Total Fat 25g | 33% |
Saturated Fat 11g | 55% |
Cholesterol 87mg | 29% |
Sodium 1393mg | 61% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 2g | 6% |
Total Sugars 6g | |
Protein 19g | 39% |
Vitamin C 5mg | 6% |
Calcium 161mg | 12% |
Iron 1mg | 8% |
Potassium 368mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.