Lobster Risotto Recipe
Make Lobster Risotto Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Flavor Enhancers
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the chicken broth to a simmer over low heat. Keep it warm while you prepare the risotto.
- 2
Chop Aromatics
Finely chop the shallots and garlic.
- 3
Cook the Lobster
If using raw lobster, steam or boil the lobster until cooked, then remove the meat from the shell and chop into bite-sized pieces.
Cooking the Risotto
- 4
Sauté Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and garlic, and sauté until softened, about 2-3 minutes.
- 5
Toast the Rice
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is translucent around the edges.
- 6
Deglaze with Wine
Pour in the dry white wine and stir until the liquid is mostly absorbed.
- 7
Add Broth Gradually
Start adding the warm chicken broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. This should take about 18-20 minutes.
- 8
Incorporate Lobster and Cheese
When the rice is creamy and al dente, stir in the lobster meat, remaining butter, and Parmesan cheese. Mix well until the cheese has melted and the risotto is creamy.
Finishing Touches
- 9
Season
Season the risotto with salt and black pepper to taste. Stir in fresh parsley for garnish.
- 10
