Lobster Risotto

My husband Marc and I never really do much for Valentine’s Day. We always just have a nice dinner with a bottle of wine or champagne at home and exchange cute cards. It is always a wonderful evening. This week I decided to do a trial run of the dinner I want to make for us that night in a couple of weeks. I’m one of those people who can’t serve an important dinner that I’ve never made before and practiced. Since he absolutely adores seafood, I made an incredible lobster risotto! It seemed so romantic and fancy, but it was actually not that hard to make.

My favorite part of the lobster is the tail meat. I just think it is the most tender, wonderful meat. So I boiled four lobster tails until the shells became vividly red. Once they were cool enough to handle, I popped that glorious meat out of the shells and diced them up into bite sized chunks.
This recipe for lobster risotto was all about layering the flavors in one skillet. I sautéed the lobster meat with lots of butter and garlic before I removed it. That made an amazing flavor base for the rice. The rice took patience but it was well rewarded. Risotto requires slowly adding in the liquid and constant stirring to really bring out that creamy, starchy texture. Arborio rice is the only rice that does that and I love it.
Once the rice finished cooking, I stirred the lobster meat back in, along with lots of asiago cheese for extra creaminess. That was all there was to making this decadent lobster risotto.

Oh my goodness, Marc and I both went nuts for this dish. The briny, garlicky lobster and creamy rice were such a gorgeous pairing. When we added a salad and a glass of white wine, it was a fantastic meal. I had a blast doing a test run for our Valentine’s Day dinner and can’t wait to do it again in a couple of weeks! I hope you all love it too. xoxo

Lobster Risotto
Lobster Risotto
Lobster Risotto
Lobster Risotto
5 from 4 votes
Lobster Risotto
Lobster Risotto
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

This is such a creamy, dreamy and flavorful lobster risotto with lots of garlic and white wine in it. It's so perfect for a fancy, romantic dinner!

Course: Main Course
Keyword: Lobster Risotto
Servings: 4
Calories: 407 kcal
Author: Jeanie and Lulu's Kitchen
  • 4 whole lobster tails
  • 6 tablespoons butter divided
  • 3 cloves garlic minced
  • 2 pinches saffron divided
  • 2 pinches dried tarragon divided
  • 2 pinches salt divided
  • 2 pinches freshly cracked black pepper divided
  • 3 cups chicken stock
  • 1 1/2 cups arborio rice
  • 3/4 cup white wine
  • 2 tablespoons freshly grated asiago cheese
  1. First, boil the lobster tails. Get out a large skillet with deep sides and fill it halfway with water. Bring it to a boil, then add the lobsters and cook them until the shells become vivid red for about 8 minutes. Remove them to a cutting board and let them cool enough to handle. Turn off the stove in the meantime and drain the water out of the skillet, but don't clean it out to keep the lobster flavor. Remove the tail meat from the shell and dice it into small, bite sized chunks.
  2. Put the skillet back on the stove and melt 2 tablespoons of the butter in it. Add the garlic and let it soften for about 30 seconds, then add in the lobster meat. Let it cook in the butter and garlic for a couple of minutes. While it cooks, season it with a pinch of saffron, dried tarragon, salt and pepper. Then remove it from the pan and add the remaining 4 tablespoons of butter. While it melts, pour the chicken stock into a small pot on the burner directly next to or behind the skillet. Warm it over medium low heat.
  3. Then add the rice to the skillet with melted butter and let it toast in it for a minute. Pour in the white wine and let the rice completely absorb it for a couple of minutes. Stir it often while that is happening. Season it as well with another pinch of saffron, dried tarragon, salt and pepper. Once the wine is absorbed, use a ladle to ladle in about 1/4 of the warmed chicken stock. Continuously stir it into the rice until it is all absorbed.
  4. Repeat this 3 more times until the chicken stock is gone and is completely absorbed in the rice. Then add the lobster back in and stir it all well. Take the pan off of the heat and stir in the asiago cheese until it is melted. Scoop it into pretty bowls and serve it immediately! Enjoy!!
Nutrition Facts
Lobster Risotto
Amount Per Serving (1 bowl)
Calories 407 Calories from Fat 195
% Daily Value*
Fat 21.7g33%
Saturated Fat 13.6g85%
Cholesterol 128mg43%
Sodium 1326mg58%
Potassium 71mg2%
Carbohydrates 15.7g5%
Fiber 0.1g0%
Sugar 0.9g1%
Protein 29.5g59%
Calcium 100mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.



10 thoughts on “Lobster Risotto”

  1. Oh. My. Goodness. This looks absolutely divine! Where do you get your lobster tails? I have never cooked those or crab legs because I have been too scared I will mess it up. I might have to try this though. My husband and I don’t really celebrate Valentine’s Day either because to us, it is excessive. I really like your idea of a special dinner and some time by ourselves. Great recipe!

    1. Oh I just get them at the seafood counter of my local grocery store! It’s so much easier than dealing with a whole lobster. I hope you do try it out and that you and your husband love it. Thanks so much for the kind words!!

  2. such a beautiful risotto you have create, this is an exquisite dish loaded with so many great flavors, my favorite part of the lobster is the tail meat too!!!

Comments are closed.

5 from 4 votes (4 ratings without comment)