Lobster Risotto Recipe
Parmigiano, chive, and mascarpone.
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Ingredients
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Main Ingredients
Dairy & Herbs
Seasoning
Method
Preparation
- 1
Prepare the Stock
In a saucepan, heat the chicken or seafood stock over medium heat. Keep it warm on the stove while you prepare the risotto.
- 2
Chop the Shallots and Garlic
Finely chop the shallots and garlic. Set aside.
- 3
Prepare the Lobster
If using cooked lobster, chop it into bite-sized pieces. If using raw lobster, cook it beforehand, remove the meat from the shell, and chop as needed.
Cooking the Risotto
- 4
Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and garlic, cooking until softened and translucent, about 3–4 minutes.
- 5
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes, allowing the rice to absorb the flavors and lightly toast.
- 6
Add Stock Gradually
Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This will take about 18–20 minutes.
- 7
Incorporate Lobster and Dairy
When the rice is al dente and creamy, stir in the lobster meat, mascarpone, and Parmesan cheese until well combined. Add the remaining butter and mix gently.
Finishing Touches
- 8
Season and Serve
Season the risotto with salt and black pepper to taste. Garnish with chopped fresh chives before serving. Serve hot and enjoy!
