Seafood Recipes

LobsterRisotto

Lobster meat is folded through a creamy Arborio risotto with grape tomatoes, basil, parmesan and lemon.

Lobster Risotto
6 People
Serves
10 Mins
Prep Time
40 Mins
Cook Time
Medium
Difficulty
Italian
Cuisine
The Recipe

About This SeafoodDish

Treat yourself to a sumptuous Lobster Risotto, where tender lobster meat meets creamy Arborio rice, creating a rich and luxurious dish. This recipe combines the sweetness of lobster with the depth of flavours from fresh herbs and a splash of white wine, making it perfect for special occasions or a comforting dinner. Simple to prepare yet elegant, this risotto is sure to impress. Order your fresh lobster from Pearl Seafoods for quick delivery across Sydney, ensuring the highest quality ingredients for your meal.

Ingredients

  1. Fresh lobster meat – approx. 900g, cooked and chopped into bite-sized pieces (reserve shells)
  2. 2 tbsp olive oil
  3. 1.5L (6 cups) chicken stock
  4. 1 small onion, finely chopped
  5. 2 garlic cloves, minced
  6. 250g grape tomatoes, halved
  7. 2 cups Arborio rice
  8. ½ cup dry white wine
  9. 40g unsalted butter
  10. ½ cup grated Parmesan cheese
  11. Zest and juice of 1 lemon
  12. ½ cup fresh basil leaves, torn
  13. 2 tbsp chopped fresh parsley
  14. Salt and pepper, to taste
  15. Extra lemon wedges, for serving (optional)

Method

  1. Remove the meat from the lobsters and cut it into bite-sized pieces, reserving the shells for later use.
  2. In a saucepan, heat the olive oil over medium-low heat. Add the lobster shells and cook for 1-2 minutes. Pour in the chicken stock and bring to a boil. Reduce the heat to low and let it simmer for 5 minutes. Strain the stock and return it to a low simmer.
  3. In a frypan, melt the butter over low heat. Add the finely chopped onion and garlic and cook for 1-2 minutes until soft and fragrant. Stir in the grape tomatoes and cook for another 1-2 minutes until they begin to soften. Add the arborio rice, stirring to coat the grains. Pour in the white wine and cook for 2-3 minutes until absorbed.
  4. Add the stock to the rice one ladleful at a time, allowing each addition to be absorbed before adding the next. Continue this process, stirring constantly, for about 20 minutes, or until all the liquid is absorbed and the rice is cooked but still firm to the bite.
  5. Gently fold in the lobster pieces, torn basil leaves, lemon juice, and grated parmesan. Season with sea salt and freshly ground black pepper. Divide the risotto among serving dishes and top with extra
    parmesan shavings.
From Our Kitchen

Chef's Tip

Great lobster risotto is all about patience, balance, and texture. Slowly adding warm stock allows the Arborio rice to release its starch naturally, creating a rich, creamy consistency without becoming heavy. Sweet lobster meat should be folded through right at the end so it stays tender and delicate, while lemon, herbs, and parmesan add brightness and depth that elevate the luxurious seafood flavour beautifully.

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NUTRITION

NutritionPerServing

  • Calories 440 kcal
  • Total Fat 15.0 g
  • Total Carbohydrate 42.0 g
  • Protein 30.0 g
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