Lobster Risotto Recipe

Name: Lobster Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 5-pound) live lobster; 1 white onion, chopped fine, plus 1 white onion, finely chopped; 7 garlic cloves, minced; Olive oil, for sauteing; 3 cups white wine; 2 quarts heavy whipping cream; 2 cups arborio rice; 2 tablespoons salt; 1 tablespoon pepper; Chopped parsley leaves, for garnish

Servings: persons

1
Cut lobster by piercing the middle of the skull and continue to cut through to the tail.
2
Clean the inside thoroughly.
3
Saute 1 of the onions and the garlic together in olive oil for 2 to 3 minutes.
4
Add the lobster halves and cook 2 to 3 minutes or until the lobster turns a light red color.
5
Remove the lobster.
6
Pull the meat out of the shell, roughly chop and place in the refrigerator.
7
Return the shells to the pan.
8
At this time, deglaze the pan with 2 1/2 cups of the white wine.
9
Add the cream and let cook uncovered until the cream reduces to 3 cups and turns a light red/orange color, about 1 hour 30 minutes.
10
Remove the shells.
11
Saute the remaining onion in a saucepan in olive oil for 3 minutes, or until transparent.
12
Add the arborio rice and stir for 1 minute.
13
Deglaze with the remaining 1/2 cup white wine and cook until wine is almost completely absorbed.
14
Pour in enough water to just cover the rice.
15
Cook until al dente, about 15 minutes.
16
Add the rice to the lobster sauce and cook down for 15 minutes, or until the rice is creamy and tender.
17
Season with salt and pepper.
18
To serve, spoon desired amount of risotto and place the lobster on top.
19
Garnish with parsley.

777

kcal

Calories

Fat

135

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 1 (3 to 5-pound) live lobster, 1 white onion, chopped fine, plus 1 white onion, finely chopped, 7 garlic cloves, minced, Olive oil, for sauteing, 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