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Fresh Lobster & Shrimp Risotto

Russ Myers


Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable based.

★★★★★ 2 votes
6 servings
20 Min
30 Min
Stove Top


2 Tbsp
extra virgin olive oil
1 c
celery, finely chopped or brussel sprouts
1 c
white onion, finely chopped
cloves garlic (minced
1/2 c
dry white wine
5 c
chicken broth
1 1/2 c
Arborio Rice
1 tsp
worcestershire sauce
1 tsp
1/2 tsp
black pepper
1/2 lb
fresh lobster, cleaned and cut into small pieces
1/2 lb
lg. shrimp, cleaned and cut into small pieces
1/4 c
flat leaf parsley, chopped


1Heat the oil in a large saucepan and add the celery, onion, and garlic.
2Cook over medium high heat for 2-3 minutes, stirring occasionally.
3Add the wine and bring to a boil. Reduce the heat and add 1 cup of the broth and the rice, Worcestershire sauce, salt, and pepper.
4Simmer until the broth has been absorbed. Add 1 cup of broth.
5Simmer until the broth has been absorbed. C
6ontinue adding the broth and simmering the rice. When the last cup of broth is added, include the lobster, shrimp, and parsley.
7Simmer for 10 minutes, or until the rice has almost completely absorbed the broth and the seafood is cooked through.

About Fresh Lobster & Shrimp Risotto

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Italian