Lobster Risotto

In a saucepan, bring chicken broth to a gentle simmer over low heat. Keep warm throughout the cooking process.

Prepare the Broth

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add finely chopped shallots and minced garlic, and sauté until translucent, about 3-4 minutes.

Sauté Aromatics

Add the Arborio rice to the skillet with the aromatics, stirring to coat the rice in the oil and butter. Cook for about 2 minutes until the rice is lightly toasted.

Toast the Rice

Pour in the dry white wine and stir until it has mostly evaporated, about 2-3 minutes.

Deglaze with Wine

Begin adding the warm chicken broth to the rice mixture, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add Broth Gradually

Once the rice is cooked, gently fold in the lobster meat, remaining butter, and grated Parmesan cheese. Stir until well combined and creamy. Season with salt and black pepper to taste.

Incorporate Lobster and Cheese

Remove from heat and garnish with chopped fresh parsley. Serve hot and enjoy your delicious Lobster Risotto!