Lobster Risotto




Yield: Serves 4, plus leftovers ¼ cup butter ¼ cup extra virgin olive oil 2 medium onions, finely chopped Salt 2 cups arborio, carnaroli, or other short-grain white rice meat of 1 cooked lobster, chopped 2 tbsp minced chives ½ cup grated Parmesan cheese freshly ground black pepper about 6 cups lobster stock



 step 1

Heat stock in a medium pot and keep warm.


In a large, wide saucepan, melt butter in oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a big pinch of salt, then add the rice and cook, stirring continuously, for about 2 minutes. 

step 2


Add 1 cup broth and simmer until broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until rice is tender and mixture is creamy, 20 to 25 minutes.  

step 3


step 4

Stir in lobster meat until heated through, then add chives and ¼ cup Parmesan. Season to taste with salt and pepper. Serve immediately with Parmesan cheese. Reserve extra risotto for Egg Over (Easy) Lobster Risotto Patties (recipe here). 


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