Lobster Risotto

Lobster risotto is a luxurious, patiently stirred rice dish where creamy Arborio rice absorbs a rich lobster stock ladle by ladle, finished with tender lobster meat, mascarpone, and a touch of tarragon. Restaurant-caliber comfort food.

By YumYum Editorial · Seafood

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 4

Ingredients

• 2 lobster tails (6-8 oz each), or 2 cups cooked lobster meat
• 6 cups seafood or lobster stock, kept hot
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1 shallot, finely minced
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• 1/2 cup dry white wine
• 1/4 cup mascarpone or heavy cream
• 1/3 cup grated Parmesan
• 1 tbsp chopped fresh tarragon or chives
• to taste Salt and black pepper, to taste

Instructions

1. If using raw lobster tails, poach them in the hot stock 5-6 minutes until just opaque; remove, chop the meat, and keep the stock hot.
2. Heat olive oil and 1 tbsp butter in a wide heavy pot over medium heat; sauté the shallot until translucent, about 3 minutes.
3. Add garlic and rice, stirring 1-2 minutes until the grains turn slightly translucent at the edges.
4. Pour in the white wine and stir until fully absorbed.
5. Add the hot stock one ladle at a time, stirring frequently and waiting for each addition to be nearly absorbed before adding the next, for about 22-25 minutes total.
6. When the rice is creamy and al dente, stir in the remaining butter, mascarpone, and Parmesan off heat until glossy.
7. Fold in the chopped lobster meat gently to warm through, season with salt and pepper, and top with tarragon before serving.