Get ready for creamy perfection bursting with lobster flavor in every bite.
Lobster Risotto can be intimidating, but I’m here to break it down step-by-step. Plus, we have some tips to ensure restaurant-quality results at home!
Imagine this: tender lobster chunks suspended in a silky rice dream, infused with aromatic herbs. Sounds heavenly, right? Let’s make it happen with this easy-to-follow Lobster Risotto recipe!
Forget fancy restaurants, tonight you’re the chef! We’re conquering the art of Lobster Risotto, and I promise, it’s simpler than you think. So grab your apron, crank up the heat, and let’s get cooking!
Heat clam juice in a medium saucepan over medium-low, undisturbed, until steaming, about 10 minutes. Reduce heat to medium-low, and keep warm. Or create your seafood broth by boiling the shells from your lobster for about 1 hour.
Heat one tablespoon of the oil in a large saucepan over medium-high. Be sure to cut your vegetables into very small pieces. Add onion, carrot, and celery; cook, stirring often, until slightly softened, about 5 minutes.
Remove the vegetables and set aside. Add the remaining oil and rice to pan, cook, stirring constantly, until rice is toasted, about 1 minute. Add wine; cook, stirring often, until almost absorbed, 30 seconds to 1 minute. This will also cook out the alcohol in the wine but reserves the flavor.
Reduce heat to medium. Add saffron, salt, pepper and the vegetables into the pan with the risotto. Add 1 cup hot clam juice mixture to rice mixture; cook, stirring often, until almost absorbed, 2 to 3 minutes.
Continue adding clam juice mixture, 1/2 cup at a time, stirring until clam juice mixture is almost absorbed after each addition, until rice is al dente and mixture is creamy, 15 to 20 minutes. Do not over cook the risotto. You want a creamy texture but not a mushy risotto.
Gradually stir in Parmesan. Stir in additional clam juice mixture, a splash at a time, to loosen risotto, if needed.
Next gently stir in lobster that has been cut into bite size pieces. Continue to cook for another 2 minutes to heat the lobster. Serve topped with chopped chives on top.
Recipe
Lobster Risotto – A Perfect Celebration Dinner
3 to 4 cups bottled clam juice or seafood broth
2 tablespoons olive oil
1 cup finely chopped yellow onion
½ cup cubed (1/8-inch pieces) carrot
½ cup cubed (1/8-inch pieces) celery
1 ½ cups uncooked Arborio rice
1/2 tsp. crushed saffron threads
1 cup dry white wine
1 pound cooked lobster meat (about 3 cups)
1 teaspoon kosher salt
¼ teaspoon black pepper
3/4 cup Parmesan cheese, grated
Cook clam juice and 3 cups water in a medium saucepan over medium-low, undisturbed, until steaming, about 10 minutes. Reduce heat to medium-low, and keep warm.
Heat oil in a large saucepan over medium-high. Add onion, carrot, and celery; cook, stirring often, until slightly softened, about 5 minutes. Remove the vegetables and set aside. Add oil and rice to pan, cook, stirring constantly, until rice is toasted, about 1 minute. Add wine; cook, stirring often, until almost absorbed, 30 seconds to 1 minute. Reduce heat to medium. Add saffron, salt, pepper and the vegetables.
Add 1 cup hot clam juice mixture to rice mixture; cook, stirring often, until almost absorbed, 2 to 3 minutes. Continue adding clam juice mixture, 1/2 cup at a time, stirring until clam juice mixture is almost absorbed after each addition, until rice is al dente and mixture is creamy, 15 to 20 minutes.
Gradually stir in Parmesan. Stir in additional clam juice mixture, a splash at a time, to loosen risotto, if needed. Gently stir in lobster.
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