Easy Lobster Arancini
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

The perfect appetizer and a great way to use up leftover risotto, these Lobster Arancini can be frozen for easy party prep!

Course: Appetizer
Cuisine: American
Keyword: arancini, lobster, risotto
Servings: 24 arancini
Calories: 127 kcal
Author: Kellie
  • 3 tablespoons butter
  • 1 large shallot finely chopped
  • 2 cloves garlic smashed and peeled
  • 1 1/2 cups arborio rice
  • 1 cup white wine I used pinot grigio
  • 5 cups lobster stock simmering (use Chicken Stock if you can't find Lobster stock)
  • 2/3 cup grated Parmesan
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly chopped parsley
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups panko
  • 1/2 cup finely grated Parmesan
  • 2 eggs beaten
  • 8 ounces lobster tail meat chopped into 1/2-inch cubes
  • 1/2 cup frozen peas thawed
  • 1 teaspoon butter
  • 1 tablespoon heavy cream
  • Canola for frying
  1. Melt the butter in a large saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic and cook 1 minute. Add the rice and stir to combine. Add the wine and simmer until the liquid is evaporated. Add 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 allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the Parmesan, lemon juice, parsley, salt and pepper. Line a baking sheet with parchment and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
  2. In a small skillet, melt the remaining 1 teaspoon of butter and sauté the peas until warm. Stir in the lobster and cream. Set aside.
  3. In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs. With damp hands, use about 2 tablespoons of the risotto mixture to form golf ball sized balls. Make an indentation in the center of each ball and insert small amount of the lobster and peas. Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
  4. In a large, heavy-bottomed saucepan, add enough oil so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F or a piece of bread thrown in starts to brown. Working in batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
Nutrition Facts
Easy Lobster Arancini
Amount Per Serving (2 g)
Calories 127 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 34mg11%
Sodium 513mg22%
Potassium 66mg2%
Carbohydrates 15g5%
Fiber 0g0%
Sugar 1g1%
Protein 5g10%
Vitamin A 245IU5%
Vitamin C 1.7mg2%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.