Lobster Risotto
This easy lobster risotto recipe has rich lobster flavor, chunks of tender lobster tails, and perfectly cooked rice for a dreamy date night meal that you just might fall in love with. Serve it with an easy veggie side and a glass of wine (or NA wine) for a special restaurant-worthy meal at home.
This lobster risotto is based on my popular lemon risotto recipe, which utilizes classic risotto techniques for al dente rice in a velvety sauce. It’s decadent and over-the-top in the best possible way and you’re going to love it! Serve it for special meals or celebrations at home.
Estimated reading time: 7 minutes
What You’ll Love About Lobster Risotto
- Perfect for date night at home
- Rich, creamy, and decadent flavors
- Restaurant quality meal at home
- Ready in less than 30 minutes
- Surprisingly easy and simple
- Great meal to make together
Ingredients
- Lobster tails – Use high-quality lobster tails from a trusted seafood source. And if you happen to have some leftover lobster meat, try it in lobster grilled cheese!
- Olive oil – Use a high-quality olive oil.
- Butter – Use high-quality butter for the best flavor.
- Shallots – A medium shallot is recommended, but you could also use 1/4 of a yellow or sweet onion instead if you prefer.
- Rice – Arborio rice is an excellent option for risotto rice and will make a thick and soft risotto and can be found at most grocery stores. If you can find carnaroli rice, this is known as the best rice for risotto but isn’t available at all stores.
- Wine – Use a dry white wine that isn’t too sweet like Sauvignon Blanc, Chardonnay, or Pinot Grigio, or your favorite NA white wine like Surely. (My personal favorite!)
- Lobster stock – To give this risotto real lobster flavor, you’ll need to use lobster stock. I tested it with a high-quality seafood stock, but it just doesn’t impart the flavor you need. You can make homemade lobster stock with lobster shells (which is complex and expensive), you can buy it (which is expensive and hard to find), or you can use lobster stock base, which is what I used. I did need to order this as I couldn’t find it at my local stores.
- Parmesan cheese – Grate your own Parmesan cheese for the best flavor or use high-quality grated Parmesan for convenience.
- Lemon – Optional, but adds a great pop of color. You can give the risotto a squeeze of lemon or top with a bit of lemon zest.
Emily’s Tip for Cooking Lobster
You can cook the lobster any way you like, but after a few rounds of testing, I recommend air fryer lobster tail! I know it might sound a little odd, but it’s easy to cook it perfectly! We did a side-by-side test with air fryer vs broiled lobster and we thought it was better in the air fryer. However, you can really cook it however you like or you may be able to buy pre-cooked lobster meat at your local seafood market.
How to Make Lobster Risotto
This is an overview, the detailed instructions can be found below in the recipe card.
- Cook lobster tails. I recommend air-frying lobster tails, but you can really cook them any way you like. Cut cooked lobster into large chunks.
- Toast rice. Meanwhile, heat olive and butter in a Dutch oven or heavy bottom pot, add shallots, and cook until softened. Add rice to Dutch oven and stir to coat the rice with oil and butter mixture. Deglaze pan with wine, stirring to combine.
- Cook risotto. Add broth one cup at a time and stir the rice until the liquid is fully absorbed before adding the next cup. This is the section where you stir, stir, stir!
- Finish risotto. Cook until risotto is cooked to al dente, the exact cooking time will vary a bit, but start checking after about six cups of liquid.
- Serve. Stir in grated Parmesan cheese and fold in lobster chunks. Season with flaky sea salt and freshly cracked pepper and serve with Parmesan cheese.
FAQs
Since you’ll be using a dry white wine for the recipe, so serve that with dinner! Sauvignon Blanc, Chardonnay, and Pinot Grigio are great options that you can find anywhere.
Storage
Store leftover lobster risotto in an airtight container in the refrigerator for 1-2 days.
How to reheat
The best way to reheat risotto is to add it to a skillet with a splash of broth or water. Stir to incorporate the liquid into the risotto until it’s warmed through. Add more liquid to loosen it up if necessary.
Can you freeze lobster risotto?
No, it is not recommended to freeze risotto as the freezing process can change the texture of the rice and it will be hard and grainy.
What to Serve with Lobster Tail Risotto
All this perfect risotto needs is a simple vegetable side:
- Haricot Verts
- Asparagus
- Kale Salad
- Peas
- Simple green salad
More Date Night at Home Recipes
If you love making fancy-ish meals for at-home date nights, give these favorites a try:
Want More?
Read more about my nutrition philosophy here and follow Emily on Instagram or TikTok for family dinner recipe videos and tips for feeding kids.
Creamy Lobster Risotto Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
Description
This easy lobster risotto recipe has rich lobster flavor, chunks of lobster tails, and perfectly cooked rice for a dreamy date night meal.
Ingredients
- 16 oz. lobster tails, cooked
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 3 Tbsp. shallots, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 8 cups lobster stock or base
- 1 cup grated Parmesan cheese, plus more for serving
Instructions
- Cook lobster tails (air fryer lobster tail instructions). Let cool and cut roughly into large chunks.
- Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots, and cook, stirring occasionally, until translucent, about 1-3 minutes.
- Add rice to the dutch oven and stir so that oil mixture coats rice. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
- Deglaze pan with wine, stirring to combine until wine is absorbed.
- Add 1 cup of broth to the pan and stir until absorbed. Add broth, 1 cup at a time, until absorbed, stirring constantly.
- Continue to add broth and stir until rice is cooked to al dente. Start checking rice after you’ve added about 6 cups of liquid, you may have extra liquid. (Save the liquid until serving in case it dries a bit and you need to add some more liquid right before serving. Start with about 1/4 cup.)
- Stir in grated Parmesan cheese. Fold in lobster chunks.
- Season with sea salt and black pepper to taste and serve with extra Parmesan cheese.
Notes
- You can use any cooked lobster, but I love these air fryer lobster tails.
- Serve with a simple green salad, haricot verts, or green peas.
Food styling and photography by Loren Runion.
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