Lobster Risotto

This Lobster Risotto is creamy, dreamy, and perfect when you want a dinner that feels fancy without being complicated. Arborio rice slowly absorbs warm seafood stock, turning silky and rich, while cherry tomatoes add sweet pops of flavor. Parmesan and mascarpone make it ultra luscious, then tender lobster and fresh chives take it straight into “special occasion” territory. It’s ideal for date night, Valentine’s dinner, holidays, or anytime you want a cozy, impressive meal at home. If you’ve been searching for a restaurant-style risotto that’s actually doable in your own kitchen, this one is the showstopper.

table of contents

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients List

• 6 cups seafood or lobster stock (store-bought or homemade)
• 4 tbsp unsalted butter, divided
• 6 oz cherry tomatoes, halved
• Kosher salt
• 1 large shallot, finely chopped
• 2 cloves garlic, sliced
• 1 ½ cups arborio (or vialone nano / carnaroli) rice
• 1 cup dry white wine
• 2 oz grated Parmesan (plus more for serving)
• ¼ cup mascarpone
• 6 oz cooked lobster meat, chopped
• 2 tbsp finely chopped chives (plus more for serving)
• 1 tsp finely grated lemon zest
• Pinch crushed red pepper flakes (optional)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Small saucepan (to warm stock)
• Large high-sided skillet or wide pot
• Ladle or measuring cup (4 oz / ½ cup)
• Wooden spoon or silicone spatula
• Knife + cutting board
• Microplane zester (optional but helpful)

Step-by-Step Beginner-Friendly Instructions

1. Warm the stock: Heat stock in a small saucepan over medium-low and keep covered so it stays warm.
2. Start the flavor base: In a large skillet over medium-high, melt 2 tbsp butter. Add cherry tomatoes + ½ tsp salt. Cook 3–4 minutes until tomatoes soften and start to break down.
3. Add aromatics: Stir in shallot, garlic + ¼ tsp salt. Cook 2 minutes until fragrant.
4. Toast the rice: Add 1 tbsp butter and melt. Add rice and reduce heat to medium. Stir and toast 2–3 minutes until it smells nutty and you hear a light sizzling. 🍚
5. Deglaze with wine: Pour in wine and stir constantly about 2 minutes until evaporated.
6. Ladle + stir: Add 4 oz (½ cup) warm broth. Stir until absorbed (about 2 minutes).
7. Repeat: Keep adding broth ½ cup at a time, stirring briefly and letting it absorb fully before adding more. This takes about 30 minutes total.
8. Finish creamy: When rice is tender and creamy with about ½ cup broth left, remove from heat. Stir in Parmesan, mascarpone, 1 tsp salt, remaining broth, and remaining 1 tbsp butter until glossy. ✨
9. Add lobster: Fold in lobster, chives, lemon zest, and red pepper flakes (optional).
10. Serve: Spoon into bowls and top with extra chives + Parmesan 🦞💛

Pro Tips

• Keep stock warm: Cold stock slows cooking and makes risotto gluey.
• Don’t rush absorption: Let each addition absorb fully for the creamiest texture.
• Best rice types: Carnaroli is the most forgiving; arborio is easiest to find.
• Lobster tip: Add lobster at the end so it stays tender, not rubbery.

Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	610	24g	64g	26g	2g	5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

This Lobster Risotto is creamy, rich, and full of bright flavor from lemon, chives, and burst tomatoes. It’s a restaurant-style dish you can truly make at home—perfect for date night, celebrations, or anytime you want an impressive bowl of comfort.