Name: Creamy Risotto with Lobster
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 2 lobster tails, cooked and chopped; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 shallot or 1/2 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 4 cups chicken or seafood broth, warmed; 1/4 cup heavy cream (optional); 1/2 cup freshly grated parmesan cheese; 1 tsp lemon zest or 1 tbsp lemon juice; Salt and pepper to taste; Fresh parsley or chives, for garnish

Creamy Risotto with Lobster is a luxurious, elegant dish that combines rich, velvety risotto with tender chunks of sweet lobster meat. It’s a restaurant-quality meal that I love preparing at home when I want to impress or indulge in something decadent and comforting.

Creamy Risotto with Lobster

Why You’ll Love This Recipe

I love how the creamy texture of risotto pairs so perfectly with delicate lobster. The dish feels special, but once I get the hang of stirring the risotto, it’s surprisingly simple to make. The buttery rice, a touch of white wine, and that sweet lobster flavor come together in a bowl that feels like pure comfort and celebration all in one. Whether I’m cooking for a romantic night in or a fancy dinner with friends, this risotto always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Arborio rice
Lobster tails (steamed or boiled, meat removed and chopped)
Unsalted butter
Olive oil
Shallots or onion (finely chopped)
Garlic (minced)
White wine (dry)
Chicken or seafood broth (warm)
Heavy cream (optional, for added richness)
Parmesan cheese (freshly grated)
Lemon zest or juice (for brightness)
Salt and pepper
Fresh parsley or chives (for garnish)

Directions

I start by heating the broth in a saucepan and keeping it warm over low heat.
In a separate large skillet or saucepan, I melt butter and olive oil over medium heat.
I add chopped shallots and cook until soft and translucent, then stir in the garlic.
I add the Arborio rice and toast it for 1–2 minutes, stirring to coat the grains with oil.
I pour in the white wine and stir until it’s mostly absorbed.
I begin adding warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
I continue this process for about 18–20 minutes, until the rice is tender with a slight bite and the texture is creamy.
I stir in the chopped lobster meat, a splash of cream (if using), grated parmesan, and a bit of lemon zest or juice.
I season with salt and pepper to taste and let everything warm through gently for another 1–2 minutes.
I serve it hot, garnished with fresh parsley or chives and extra parmesan if I want it extra rich.

Servings and timing

This recipe makes about 4 servings.

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

I’ve added a splash of brandy or cognac instead of wine for a more complex flavor.
For a more intense seafood taste, I sometimes use lobster shells to make a quick broth before starting.
I’ve stirred in peas or asparagus tips toward the end for a pop of color and freshness.
When I want a richer risotto, I finish with a bit more butter and cream right before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove with a splash of broth or water to loosen the texture. I avoid microwaving lobster for too long as it can turn rubbery. This dish is best enjoyed freshly made, but reheated gently, it still tastes great the next day.

FAQs

Can I use pre-cooked lobster?

Yes. I often use leftover lobster or frozen pre-cooked lobster meat. I just make sure to add it at the very end so it stays tender and doesn’t overcook.

What kind of rice should I use?

I always use Arborio rice for risotto. Its high starch content gives the dish its creamy texture. Carnaroli or Vialone Nano also work well.

Can I make this without wine?

Yes. I’ve substituted extra broth or a splash of lemon juice to mimic the acidity of wine, and it still tastes delicious.

Is it necessary to stir constantly?

Frequent stirring helps release the starch and create that creamy texture, but I don’t have to stir nonstop. I stay nearby and stir often for best results.

Can I use shrimp or scallops instead?

Absolutely. I’ve swapped the lobster for seared scallops or sautéed shrimp and it still makes a beautiful, elegant meal.

Conclusion

Creamy Risotto with Lobster is one of those dishes that turns a regular night into something special. I love the balance of creamy rice, sweet seafood, and bright lemon—it’s indulgent without being heavy. Whether I’m celebrating or just treating myself, this recipe always feels like a moment worth savoring.