Description
A delicious lobster risotto that comes together in about 30 minutes — all in one pot for a quick and easy weeknight dinner.
Ingredients
Scale
- 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