Creamy Lobster Risotto

Overhead view of lobster risotto in a white bowl with lobster pieces, chives, and candles on a marble surface.

Rich, creamy lobster risotto made with warm stock, butter, and tender lobster meat for a special-occasion dinner at home.

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Course: Main Dish, Side Dish

Cuisine: American, French

Keyword: Creamy Risotto, fancy dinner party recipes, Lobster Meat, Seafood Risotto, special occasion dinner, Valentine's Dinner

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 912kcal

Author: Jennifer Locklin

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Ingredients

½ cup salted butter divided
¼ cup extra-virgin olive oil
2 medium onions finely chopped
½ teaspoon Kosher salt to taste
½ cup dry white wine
2 cups Arborio Rice or other short grain rice
2 tablespoons Better than Bouillon Lobster Base or 6 cups seafood stock
6 cups water kept warm
2 cooked lobster tails chopped, reserving about half the meat for topping
½ cup heavy cream
½ cup Parmesan cheese  finely grated
¼ teaspoon Freshly ground black pepper to taste
2 tablespoons fresh chives minced

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Instructions

Prepare the Stock

In a medium sauce pan, heat the water and stir in lobster base until dissolved.
2 tablespoons Better than Bouillon Lobster Base, 6 cups water
Keep warm throughout cooking.

Cook the Risotto Base

In a large, wide Dutch oven or sauce pan, melt ¼ cup of the salted butter with the olive oil over medium-high heat.
½ cup salted butter, ¼ cup extra-virgin olive oil
Add the onions and cook, stirring, until soft and translucent, about 4 minutes.
2 medium onions
Season lightly with salt.
½ teaspoon Kosher salt
Add the white wine and cook, stirring and scraping the bottom of the pan, until mostly evaporated, about 2 minutes.
½ cup dry white wine
Add the rice and cook, stirring constantly, until the grains are well coated and lightly translucent at the edges, about 2 minutes.
2 cups Arborio Rice

Add Stock and Cook Risotto

Add about 1 cup of warm lobster stock to the rice.
Cook at a steady simmer, stirring frequently, until the liquid is mostly absorbed.
Continue adding stock, about 1 cup at a time, allowing each addition to be mostly absorbed before adding the next.
Stir often and adjust heat as needed to maintain a gentle simmer.
Cook until the rice is tender but still slightly firm in the center and the mixture is creamy, 20 to 25 minutes total.

Finish the Risotto

Stir in the cream and remaining ¼ cup salted butter until fully incorporated and glossy.
½ cup heavy cream
Add the Parmesan cheese, salt, and black pepper, stirring until melted and smooth.
½ cup Parmesan cheese , ¼ teaspoon Freshly ground black pepper
Fold in half of the chopped lobster meat.
2 cooked lobster tails
Taste and adjust seasoning as needed.
The finished risotto should be loose and creamy, flowing slightly when spooned, not stiff or soupy.

Serve

Spoon the risotto into warm bowls.
Top each serving with the reserved lobster meat, including any accumulated juices.
Sprinkle with chives.
2 tablespoons fresh chives
Serve immediately.

Notes

Substitutions

Shrimp or crab meat may be substituted for lobster.
Seafood or Chicken stock can replace lobster stock, though the flavor will be less rich.
Half-and-half may be used in place of heavy cream for a lighter finish.

Serving Suggestions and Pairings

Serve as a main course with a simple green salad and crusty bread, or as a decadent side to grilled steaks.
Pairs well with dry white wines such as Sauvignon Blanc, Pinot Grigio, or Chablis.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop with a splash of stock or water, stirring frequently.

Freezing

Risotto is best enjoyed fresh but may be frozen for up to 1 month.
Cool completely before freezing. Thaw overnight in the refrigerator and reheat gently.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.