This Gordon Ramsay Lobster Risotto comes together in about 30 minutes all in one pot, for a quick weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to use up leftovers and odds and ends!
Ingredients Breakdown
Here’s what you’ll need to whip up this lobster risotto:
- 6 cups water: This will be the base of your lobster stock.
- 1 tsp salt: A couple of pinches is great, but this gives your stock the flavor it needs!
- 1 whole lobster or 3 lobster tails: Fresh is best for that delicious seafood taste.
- 1 medium onion, sliced: Sweet and fragrant, it adds depth.
- 2 bay leaves: For that aromatic lift.
- 2 sprigs parsley: Fresh herbs elevate the dish!
- 2 sprigs thyme: Adds a robust flavor.
- 4 peppercorns: Just a bit of spice.
- 1 tbsp butter or olive oil: The richness soaks into the risotto.
- ⅓ cup shallots, finely chopped: More onion vibes, but sweeter and less harsh.
- ½ tsp minced garlic: Garlic is life, am I right?
- 1 cup Arborio rice: The star of our risotto! It’s creamy and dreamy.
- ½ cup dry white wine: Just a splash for that zesty flavor, plus you can sip on the remainder while you cook!
- 1 cup Parmesan, divided: Because more cheese means more happiness.
- Pepper, to taste: I mean, it’s risotto, you can’t skip the pepper!
- Chives + lemon wedges: For garnish, bright and fresh!
Let’s Get Cooking!
Step 1: Prepare the Lobster Stock
Start by bringing a large pot of 6 cups of salted water to a boil, and gently add the lobster. Boil for about 5 minutes. Once that timer rings, carefully remove the meat and set it aside. That succulent meat? Oh, it’s going to shine in your risotto! Return the shells to the pot, add the onion, bay leaves, parsley, thyme, and peppercorns, then let it all simmer for 20 minutes. Afterward, strain the stock and keep it warm.
Step 2: Sauté the Aromatics
In another large pot, melt your butter (or heat olive oil) over medium heat. Toss in those shallots and cook until they’re translucent, around 4 minutes. Your kitchen should smell divine at this point! Add the minced garlic and let it cook until fragrant, about 1 minute.
Step 3: Add the Rice
Next, stir in the Arborio rice and cook until just slightly translucent, this usually takes about 2 minutes. Seriously, the smell of toasting rice is something else.
Step 4: Deglaze with Wine
Pour in the dry white wine and cover for about 2 minutes, just enough to simmer and reduce while you scrape the yummy bits off the bottom. That’s where all the flavor hangs out!
Step 5: Incorporate the Stock
Now, here comes the fun part! Take your lovely lobster stock and slowly incorporate it into the rice mixture in half-cup increments, stirring frequently until each addition is absorbed. This whole process should take about 20 minutes, and let me tell you, the patience pays off. You’ll see your risotto get that creamy texture!
Step 6: Finish with Parmesan
Once you’ve stirred in the last bit of stock and the rice is al dente and creamy, fold in ½ cup of Parmesan. Let it rest for 5 minutes, this allows the flavors to mingle and settle down.
Step 7: Warm the Lobster
Before spooning the risotto into serving dishes, gently warm the lobster meat in the remaining butter or stock for a couple of minutes. Just enough to coax out all those sweet flavors.
Step 8: Serve
Spoon your risotto into bowls, top with the luscious lobster pieces, sprinkle some chives, and garnish with lemon wedges. Ah, doesn’t that just pop?
Why I Love This Recipe
This is my go-to recipe when I want to feel a little fancy without spending the whole evening in the kitchen! I mean, who doesn’t love a creamy, rich seafood dish that tastes like you slaved away for hours, but takes just thirty minutes? My family adores it, and honestly, who can resist that comforting vibe? And the best part is: you can use whatever you’ve got on hand. Change out the lobster for shrimp, scallops, or even veggies if you want a meatless night!
Oh, and let me tell you. I’m a real sucker for that decadent mix of flavors. My picky 8-year-old even asked for seconds last time!
If you loved this lobster risotto, be sure to check out my Gordon Ramsay Shrimp Risotto, my Gordon Ramsay Chicken Risotto, or my Gordon Ramsay Onion Boil! You can find tons more recipes over on my Pinterest.
Why This Recipe Works
Quick & Easy
This risotto comes together in about 30 minutes, making it perfect for those busy weeknights when you don’t want to order takeout but still want something fabulous and comforting.
One Pot Wonder
You just need one pot for this dish. You can say goodbye to extra dirty dishes and hello to an easy cleanup! Just me, my pot, and a spoon, can I get an amen?
Comfort Food
It’s loaded with tons of flavor! The creamy Arborio rice combined with fresh lobster is absolute bliss. Plus, when it’s chilly outside? Forget about it; this is the epitome of comfort food.
Customizable
You can easily switch things up. Use shrimp, scallops, or even keep it vegetarian! This risotto is totally versatile, meaning you can use whatever ingredients you have on hand. Got leftover veggies? Toss them in!
Crowd-Pleaser
Trust me: this dish is sure to impress. Whether it’s a fancy date night or a family dinner, everyone will be raving about it.
Serving and Storage
Serving Suggestions
Serve this lobster risotto with a side of garlic bread or a light salad to balance the richness! Pair it with a crisp white wine or even some sparkling water with lemon for some refreshing zing.
Storage
Leftovers? Store in the refrigerator for up to 3 days in an airtight container. Just reheat on low on the stove, adding a splash of water if it’s too thick.
Reheating Instructions
The best method? Reheat on the stove! Just add a bit of water, giving it that silky texture back. Microwaving is possible but can make the risotto a little gummy, so be cautious there!
Freezer Friendly?
I wouldn’t recommend freezing this risotto. The texture doesn’t hold up well after freezing, unfortunately. It’s best enjoyed fresh, trust me on this one!
So, whether it’s a special occasion or just a Wednesday night, this Quick and Easy Gordon Ramsay Lobster Risotto will hit the spot every time. Grab your apron and let’s get cooking, this warm hug in a bowl is ready to impress!
Print
Gordon Ramsay Lobster Risotto
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delicious lobster risotto that comes together in about 30 minutes — all in one pot for a quick and easy weeknight dinner.
Ingredients
- 6 cups water
- 1 tsp salt
- 1 whole lobster or 3 lobster tails
- 1 medium onion, sliced
- 2 bay leaves
- 2 sprigs parsley
- 2 sprigs thyme
- 4 peppercorns
- 1 tbsp butter or olive oil
- ⅓ cup shallots, finely chopped
- ½ tsp minced garlic
- 1 cup Arborio rice
- ½ cup dry white wine
- 1 cup Parmesan, divided
- Pepper, to taste
- Chives, for garnish
- Lemon wedges, for garnish
Instructions
- Bring 6 cups of salted water to a boil, add the lobster, and boil for 5 minutes. Remove meat and set aside, returning shells to the pot.
- Add onion, bay leaves, parsley, thyme, and peppercorns to the pot; simmer for 20 minutes. Strain and keep warm.
- In another pot, melt butter over medium heat, add shallots, and cook until translucent, about 4 minutes. Add minced garlic and cook for 1 minute.
- Stir in Arborio rice and cook until slightly translucent, about 2 minutes.
- Pour in the dry white wine, cover, and simmer for 2 minutes.
- Slowly incorporate lobster stock, stirring until each addition is absorbed, about 20 minutes.
- Fold in ½ cup of Parmesan and let it rest for 5 minutes.
- Gently warm the lobster meat before serving.
- Spoon risotto into bowls, top with lobster meat, sprinkle chives, and garnish with lemon wedges.
Notes
This risotto is customizable—feel free to swap lobster for shrimp, scallops, or keep it vegetarian with leftover veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
