Curry Lobster Risotto Recipe

Name: Curry Lobster Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Pounds lobsters cooked, deboned; 1 1/2 Teaspoons peanut oil; 4 small shallots diced; 2 medium spanish onions diced; 1/2 each carrots diced fine; 1 each celery stalks diced fine; 1 teaspoon ginger root fresh, diced fine; 2 each garlic cloves minced; 2 Teaspoons curry powder west indian; 1 cup arborio (short-grain) rice italian style; 3 each italian plum (roma) tomatoes peeled, diced; 8 cups chicken broth; 1/2 tablespoon coriander chopped; 1 tablespoon basil; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated; 1 1/2 tablespoons butter, unsalted; 1/2 cup papayas cubed; 1/2 cup mangos cubed; 1/2 each bananas sliced; 1 x salt to taste

Servings: persons

2 Pounds lobsters cooked, deboned
1 1/2 Teaspoons peanut oil
4 small shallots diced
2 medium spanish onions diced
1/2 each carrots diced fine
1 each celery stalks diced fine
1 teaspoon ginger root fresh, diced fine
2 each garlic cloves minced
2 Teaspoons curry powder west indian
1 cup arborio (short-grain) rice italian style
3 each italian plum (roma) tomatoes peeled, diced
8 cups chicken broth
1/2 tablespoon coriander chopped
1 tablespoon basil
2 tablespoons parmesan, parmigiano-reggiano cheese, grated
1 1/2 tablespoons butter, unsalted
1/2 cup papayas cubed
1/2 cup mangos cubed
1/2 each bananas sliced
1 x salt to taste

1
Heat peanut oil and saute shallots, onions, carrot, celery, ginger, garlic, curry powder and rice until vegetables are soft.
2
Add tomatoes and half of the stock.
3
Bring to a boil.
4
Lower heat to a simmer, uncovered, stirring occasionally.
5
Reduce until stock is almost gone.
6
Add remaining stock and repeat process until rice is al dente and stock has evaporated.
7
Add remaining ingredients.
8
Mix well over high heat.
9
Season with salt, to taste, and add the lobster meat.
10
Stir and serve immediately.

1183

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 Pounds lobsters cooked, deboned, 1 1/2 Teaspoons peanut oil, 4 small shallots diced, 2 medium spanish onions diced, and more.

Yes, Curry Lobster Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Lobster Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions