Lobster Risotto

Creamy lobster risotto—rich, indulgent, and full of flavour. Perfect for special occasions. Order premium lobster from Pearl Seafoods today!

Lobster Risotto displayed on a white plate.
Serves
6 people
Prep
10 minutes
Cook
40 minutes
Difficulty
Medium

About This Recipe

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. 2 cups Arborio rice
  7. ½ cup dry white wine
  8. 40g unsalted butter
  9. ½ cup grated Parmesan cheese
  10. Zest of 1 lemon
  11. 2 tbsp chopped fresh parsley
  12. Salt and pepper, to taste
  13. 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 cook for 1-2 minutes until soft. 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.
Back To Blog

Leave a comment

Please note, comments need to be approved before they are published.