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Lobster Risotto

Lobster Risotto
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Dive into rich flavors with this Lobster Risotto recipe! Easy to make at home—perfect for impressing friends and family. Try it now!

Ingredients

Scale
  • 6 cups water (or use 5 cups water/1 cup white grape juice)
  • 1½ lbs lobster shells (or tails)
  • 1 medium onion, rough chopped
  • 1 carrot, sliced
  • 1 rib celery, sliced
  • 1 tomato, chopped or canned
  • 2 cloves garlic, minced
  • 1½ cups Arborio rice
  • ¼ cup dry white grape juice
  • 4 cups lobster stock
  • Diced lobster meat (from the stock)
  • 2 Tbsp butter
  • 2 Tbsp mascarpone cheese or cream cheese
  • Zest of 1 lemon
  • Fresh chives, chopped
  • Salt and pepper to taste

Instructions

  1. Start by making the lobster stock: In a large pot, combine lobster shells, onion, carrot, celery, tomato, and water (or grape juice). Bring to simmer for about 40 minutes.
  2. In another pot, heat olive oil over medium heat. Sauté shallots until translucent; add garlic for one minute.
  3. Stir in Arborio rice and toast for about 2-3 minutes until lightly golden.
  4. Add white grape juice and stir until it evaporates completely.
  5. Gradually ladle in the lobster stock one cup at a time; allow each addition to absorb before adding more. Stir frequently for about 20-25 minutes until rice is creamy yet al dente.
  6. Remove from heat; fold in butter, mascarpone cheese (or cream cheese), lemon zest, and diced lobster meat.
  7. Season with salt and pepper; garnish with fresh chives before serving.

Nutrition

Find it online: https://cookingwitheliana.com/lobster-risotto/