Lobster Risotto

Leslie Speed Dutton


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 for.mit just takes patience. ????

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30 Min
25 Min
Stove Top


2 Tbsp
olive oil, extra virgin
2 c
arborio rice, pre-blanched for 9 minutes
8 oz
lobster meat, chopped
1 large
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


  • 1Sauté garlic & shallots in olive oil, until golden brown.
  • 2Add rice and stir for 30 seconds.
  • 3Deglaze the pan with white wine.
  • 4Then add hot lobster stock a ½ cup at a time, stirring constantly, until rice is cooked.
  • 5Add lobster and stir for 30 more seconds.
  • 6Fold 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.

Printable Recipe Card

About Lobster Risotto

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian
Hashtags: #rice, #lobster