Whether you’re hosting a dinner party for friends or just a weeknight dinner with the family, Lobster Risotto is what you need to serve! This tender, flavorful risotto is easy to make and impossible to resist. Both sophisticated yet simple, homemade lobster risotto is a dinner you won’t be quick to forget!

A bowl of lobster risotto is topped with claw meat.


Lobster Risotto

If I see lobster risotto on the menu at a restaurant, that’s absolutely what I’ll be ordering! I love pretty much any type of risotto, honestly. I mean, it’s the ultimate warm, creamy comfort food! The lobster meat isn’t all that makes it a seafood dish, either – you can’t forget about the lobster stock that infuses the whole dish with lobster flavor!

There are a lot of ways to mess up a risotto, but don’t worry, this recipe is what I like to call foolproof! It’s tried and true, and as long as you follow my very simple steps, you’ll end up with the very best lobster risotto every time.

A pot is filled with lobster risotto next to a full white bowl.

How to Make Lobster Risotto

  1. Simmer. Bring the stock to a simmer in a large saucepan over medium heat. Turn to low.
  2. Melt the butter. Melt the butter in a large saucepan over medium heat.
  3. Make it fragrant. Add the shallot and cook until softened, approximately 3 minutes. Stir in the garlic and cook 1 minute longer.
  4. Add rice. Add the rice and stir to combine. 
  5. Pour in the wine. Slowly add the wine and simmer until the liquid is evaporated, approximately 3 minutes.
  6. Add the stock. Stir in 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allows each addition of stock to absorb before adding the next.
  7. Cook the rice. Cook until the rice is tender but still firm, approximately 20 minutes.
  8. Make it flavorful. Remove from the heat and stir in the parmesan cheese, lemon juice, zest, parsley, salt and pepper.
  9. Make it creamy! Stir in the mascarpone cheese until melted and creamy.
  10. Add the final touches. Fold in the lobster and serve immediately with more parmesan cheese for serving.
A fork is lifting a bite of lobster risotto from the bowl.

How To Cook the Lobster

It’s easy! Just follow my detailed instructions on How to Cook Lobster for the best information. When you follow my easy steps, you’ll always have the best lobster that’s never too chewy, tough, or under-cooked. And if you’re just using the lobster tails, that works too! Follow my steps on How to Cook Lobster Tail for the best results. You can even make Grilled Lobster Tail if that’s what you’d prefer!

Storage

In an airtight container in the fridge, any leftovers you have of this risotto will stay deliciously fresh for about 4-5 days. Sadly, it’s not recommended to freeze risotto, as it doesn’t hold up very well once frozen. So, make sure to enjoy whatever you have left within that 4-5 day time period!

Two bowls of risotto are placed next to a half full pot.

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A bowl of lobster risotto is topped with claw meat.

Get the Recipe: Lobster Risotto Recipe

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Restaurant quality and easy to make, Lobster Risotto is creamy, savory and hearty. The perfect special occasion recipe that's a breeze to make.
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Ingredients

  • 5 cups lobster stock, fish stock or chicken stock
  • 3 tablespoons butter
  • 1 large shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1 cup white wine
  • 2/3 cups grated parmesan cheese
  • 1 tablespoon lemon juice
  • 1/2 tablespoon lemon zest
  • 1 teaspoon freshly chopped parsley
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces mascarpone cheese
  • 16 ounces cooked lobster meat, cut into bite size pieces

Equipment

  • saucepan

Instructions 

  • Bring the stock to a simmer in a large saucepan over medium heat. Turn to low.
  • Melt the butter in a large saucepan over medium heat.
  • Add the shallot and cook until softened, approximately 3 minutes.
  • Stir in the garlic and cook 1 minute longer.
  • Add the rice and stir to combine.
  • Slowly add the wine and simmer until the liquid is evaporated, approximately 3 minutes.
  • Stir in 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes.
  • Continue adding the stock, 1/2 cup at a time, stirring constantly and allows each addition of stock to absorb before adding the next.
  • Cook until the rice is tender but still firm, approximately 20 minutes.
  • Remove from the heat and stir in the parmesan cheese, lemon juice, zest, parsley, salt and pepper.
  • Stir in the mascarpone cheese until melted and creamy.
  • Fold in the lobster and serve immediately with more parmesan cheese for serving.

Notes

Lobster risotto is best served soon after making.
Leftovers can be used to make these amazing Lobster Arancini.
Calories: 496kcal, Carbohydrates: 46g, Protein: 10g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 1609mg, Potassium: 107mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1220IU, Vitamin C: 2mg, Calcium: 189mg, Iron: 2mg
Author: Kellie
Course: Dinner, lunch
Cuisine: American