Lobster Risotto Recipe

Name: Lobster Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbs. (1/2 stick) unsalted butter; 1 1/2 cups finely diced leeks; 2 Tbs. cognac or brandy; Meat from tails and claws of 2 cooked lobsters,; tail meat halved, cut into 1/2-inch pieces; 1 Tbs. olive oil; 1/2 cup finely diced fennel; 2 garlic cloves, minced; 2 cups Arborio rice; 1/4 tsp. lemon zest; 1/2 cup white wine; 8 cups lobster stock, warmed (see related recipe; at right); 2 Tbs. chopped fresh chervil, plus chervil sprigs; for garnish; Salt, to taste

Servings: persons

4 Tbs. (1/2 stick) unsalted butter
1 1/2 cups finely diced leeks
2 Tbs. cognac or brandy
Meat from tails and claws of 2 cooked lobsters,
tail meat halved, cut into 1/2-inch pieces
1 Tbs. olive oil
1/2 cup finely diced fennel
2 garlic cloves, minced
2 cups Arborio rice
1/4 tsp. lemon zest
1/2 cup white wine
8 cups lobster stock, warmed (see related recipe
at right)
2 Tbs. chopped fresh chervil, plus chervil sprigs
for garnish
Salt, to taste

1
In a saute pan over medium heat, melt 3 Tbs. of the butter. Add 1 cup of the leeks and cook until tender but not browned, about 5 minutes. Add the cognac and simmer for 1 minute, stirring to scrape up the browned bits. Add the lobster meat and cook for 1 to 2 minutes. Remove from the heat.
2
In a risotto pan over medium heat, melt the remaining 1 Tbs. butter with the olive oil. Add the fennel and cook until tender, about 5 minutes. Add the remaining 1/2 cup leeks and cook until tender, about 2 minutes. Add the garlic and cook for 1 minute. Stir in the rice and lemon zest and cook until the rice is translucent, about 2 minutes. Add the wine and stir until it is completely absorbed.
3
Add the stock 1/2 cup at a time, stirring constantly until the stock is almost completely absorbed before adding more. When the rice is tender but firm to the bite, after 35 to 45 minutes, stir in the lobster meat mixture, except for the claw meat. Stir in the 2 Tbs. chervil and season with salt.
4
Divide the risotto among 4 bowls and top each with some of the claw meat. Garnish with chervil sprigs and serve immediately. Serves 4.

1374

kcal

Calories

107

Fat

Carbs

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 16 ingredients. The key ingredients include: 4 Tbs. (1/2 stick) unsalted butter, 1 1/2 cups finely diced leeks, 2 Tbs. cognac or brandy, Meat from tails and claws of 2 cooked lobsters,, and more.

Yes, 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!

Lobster Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions