In a large skillet, melt butter over medium heat. Add shallots and garlic, and sauté until soft. Add lobster meat and sauté until just cooked through. Remove from pan and set aside.

Sauté Lobster

In the same skillet, add lobster stock, heavy cream, brown sugar, salt, and pepper. Simmer until reduced by half and thickened, about 10-15 minutes.

Make Lobster Glaze

In a separate pot, heat olive oil over medium heat. Add Arborio rice and toast for about 2-3 minutes. Pour in white wine and stir until absorbed. Gradually add lobster stock mixture, one ladle at a time, stirring frequently until absorbed before adding more.

Cook Risotto

Once rice is al dente and creamy, stir in the sautéed lobster, Parmesan cheese, and parsley. Adjust seasoning with salt and pepper.

Finish Risotto

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spoon small mounds of Parmesan cheese onto the sheet and flatten slightly. Bake for 5-7 minutes until golden brown. Let cool before serving.

lobster risotto

Recipe information

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