Lobster Risotto is, in a word, decadent. Creamy rice, cooked low and slow, is dotted with sweet lobster and swirled with Parmesan cheese. While this isn’t the most wallet-friendly dish, it’s a delicious treat for special occasions.
Want to make it easier on yourself? Use precooked lobster for this dish. Either purchase already-steamed lobsters from your fish monger, or (better yet) buy cooked and shelled lobster. Here in Connecticut. this is available sometimes at Stew Leonard’s and often at Caraluzzi’s.
If that is not available in your area (or you want to make this a little more wallet friendly), substitute meat from a 1.5 lb lobster.
- 2½ tbsp butter
- 1½ cup cooked lobster meat, cut into chunks
- 2 tbsp extra light olive oil
- 2 cups arborio rice
- ⅓ cup white wine
- 4-6 cups chicken broth or stock, simmering
- ¼ cup parsley, chopped
- ½ cup freshly grated Parmesan
- In a large skillet set over medium heat, melt the butter. Add the lobster and warm for 5 minutes, stirring constantly. Remove from heat and set aside.
- In a Dutch oven heat the olive oil over medium heat. Add the rice and toast for 2-3 minutes, stirring constantly. Add the white wine and cook until absorbed.
- Now, it's time to begin adding the stock. Swirl one ladle-full of stock into the pan at a time, allowing it to fully absorb before adding another ladle-full. Continue until the rice is tender and creamy. You may not use all the stock (four cups generally does it for me).
- Stir in the parsley, Parmesan cheese and reserved buttery lobster. For a pretty presentation (and added flavor) serve with lemon wedges on top.
- Serve immediately.