Description
Lobster risotto is a sumptuous dish that encapsulates coastal luxury in every bite. This creamy, velvety risotto highlights tender pieces of fresh lobster, combined with Arborio rice for that signature richness. Infused with aromatic garlic and shallots, and finished with a splash of dry white wine and grated Parmesan cheese, this dish offers a harmonious balance of flavors. Ideal for special celebrations or romantic dinners, serving lobster risotto garnished with fresh herbs creates an unforgettable dining experience that transports you to the seaside.
Ingredients
Scale
- 1 lobster tail (6–8 ounces)
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup dry white wine
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to boil. Cook the lobster tail for 5-7 minutes until bright red, then chop into bite-sized pieces.
- In a skillet over medium heat, melt butter. Sauté shallots and garlic until translucent.
- Add Arborio rice; toast for 2 minutes while stirring continuously.
- Pour in white wine; stir until absorbed.
- Gradually add warm chicken broth one ladle at a time, stirring constantly for about 20-25 minutes until creamy and al dente.
- Fold in cooked lobster and Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg