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Lobster risotto and a wedge of lemon on a pate on top of a wooden cutting board with a napkin, a silver fork, and a glass of white wine.

Lobster Risotto with Parmesan and White Wine

Allie Hagerty
This easy lobster risotto recipe is perfect for date night at home. It's creamy, luxurious, and full of buttery lobster.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Pasta
Servings 4 servings

Equipment

  • Large pan
  • pot
  • ladle
  • cutting board
  • Knife
  • Grater
  • measuring cups
  • measuring spoons
  • Wooden Spoon or silicone spatula

Ingredients
  

  • 1 pound lobster meat cooked and chopped
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 shallot minced
  • 4 small garlic cloves minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 ounces mascarpone
  • 8 chives chopped
  • 4 cups lobster stock (you can also use 5 1/2 cups low sodium chicken broth instead of the lobster stock and water below)
  • 1 1/2 cups water (ONLY if using homemade lobster stock)
  • 1/4 cup grated Parmigiano Reggiano
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Squeeze of lemon

Instructions
 

  • In a large pan, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Sauté 1 minced shallot and 4 small cloves of garlic until softened.
  • Add 2 cups of Arborio rice to the pan, toasting it for a couple of minutes until it becomes slightly translucent around the edges.
  • Pour in 1/2 cup of white wine, stirring continuously until it's mostly absorbed by the rice. Season with 1 teaspoon of salt and 1 teaspoon of pepper
  • In a separate pot, keep the lobster stock (4 cups) and water (1 1/2 cups) mixture warm over low heat. Begin adding this mixture to the rice one ladle at a time (about 1/2 cup per ladle), stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladle.
  • Continue this slow-cooking process until the rice is al dente and has a creamy consistency. This should take about 18-20 minutes.
  • Stir in 4 ounces of mascarpone until well combined.
  • Add the reserved lobster meat. Stir gently to combine.
  • Add the chopped chives and mix.
  • Next, add 1/4 cup of grated Parmigiano Reggiano and 1teaspoon of lemon zest  and fold until combined.
  • Once everything is well combined, serve the lobster risotto hot, garnishing with additional lobster chunks and a sprinkle of chives.

Notes

  • Keep the broth warm -  To ensure a creamy texture, keep the lobster stock and water mixture warm in a separate pot. Adding gradually warmed liquid to the risotto allows for efficient absorption, releasing starch from the Arborio rice and creating a velvety consistency without overcooking. This step is crucial for achieving a perfectly cooked lobster risotto.
  • Broth amounts - Achieving the ideal flavor requires a total of 5.5 cups of liquid in the risotto. In my recipe, I used 4 cups of concentrated lobster stock to intensify the seafood essence, balanced with 1.5 cups of water to subtly dilute the flavor. Alternatively, you have the flexibility to use 5.5 cups of any warm broth or stock, such as chicken broth, allowing you to customize the richness to your liking.
  • Perfect timing for lobster addition - Add the cooked lobster meat towards the end of the cooking process, just when the rice reaches the desired al dente consistency. This ensures that the lobster remains tender and doesn't overcook, preserving its succulence and allowing it to blend seamlessly with the creamy risotto.

Nutrition Facts

Calories: 753kcalCarbohydrates: 84gProtein: 35gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 192mgSodium: 1962mgPotassium: 588mgFiber: 3gSugar: 1gVitamin A: 725IUVitamin C: 3mgCalcium: 305mgIron: 5mg
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