Real Recipes From Real Home Cooks ®

lobster risotto

Recipe by
Leslie Speed Dutton
Franklin, TX

This dish can be the main course and start with a ceased salad or it can be an appetizer. Growing up on the Texas Gulf Coast, the love of seafood, no matter where it's from is embedded in my DNA. I love Italian food, too. This is a great combination. Risotto is really easy to make. Do't let anyone fool you. If you can stand in front of your stove for 20-25 minutes, stirring rice at a speedy pace,you can make any kind of risotto that you can find or develope a recipe just takes patience. ????

yield 4
prep time 30 Min
cook time 25 Min
method Stove Top

Ingredients For lobster risotto

  • 2 Tbsp
    olive oil, extra virgin
  • 2 c
    arborio rice, pre-blanched for 9 minutes
  • 8 oz
    lobster meat, chopped
  • 1 lg
    shallot, minced
  • 3 clove
    garlic, minced
  • 1/2 c
    white wine
  • 4 c
    hot lobster stock ***see cook's note below
  • 4 Tbsp
    mascarpone cheese
  • 4 Tbsp
    lemon zest, freshly grated
  • 2 Tbsp
    margarine or unsalted butter
  • 2 Tbsp
  • salt & pepper

How To Make lobster risotto

  • 1
    Sauté garlic & shallots in olive oil, until golden brown.
  • 2
    Add rice and stir for 30 seconds.
  • 3
    Deglaze the pan with white wine.
  • 4
    Then add hot lobster stock a ½ cup at a time, stirring constantly, until rice is cooked.
  • 5
    Add lobster and stir for 30 more seconds.
  • 6
    Fold in mascarpone, lemon zest, chives & butter. Season to taste with salt & pepper.
  • 7
    ***Cook's Note - if you cannot find lobster stock in your supermarket, you can substitute it with Chicken s rock or make your own lobster stock using the recipe that I have post.