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
Storage: Store leftover lobster risotto in an airtight container in the refrigerator for 1-2 days. Risotto is best fresh, but leftovers can be reheated successfully if you add liquid to bring back that creamy texture.
Ingredients: Use a lobster stock base or concentrate rather than trying to find prepared lobster stock—it’s easier to source and gives you better control over the flavor. Arborio rice is available at most grocery stores, but carnaroli rice is even better if you can find it. Make sure your white wine isn’t too sweet—stick with Sauvignon Blanc, Chardonnay, or Pinot Grigio.
Prep ahead: You can cook the lobster tails a few hours ahead and keep them refrigerated, which gives you one less thing to manage when you’re making the risotto. However, the risotto itself should be made right before serving—it doesn’t hold well once it’s finished.
Tools: A Dutch oven or heavy-bottomed pot is ideal for making risotto because it distributes heat evenly and prevents hot spots. You’ll also want a wooden spoon or silicone spatula for stirring, and an air fryer if you’re using that method for the lobster tails.
Serve with: This pairs beautifully with a simple green salad, haricot verts, sauteed spinach, or green peas.