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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


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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

How to Make Fresh Lobster & Shrimp Risotto


  • 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.

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About Fresh Lobster & Shrimp Risotto

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

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