Lobster Risotto Recipe



  • 1 tablespoon olive oil
  • 20g butter
  • 1 shallot, chopped
  • 1 garlic clove, crushed
  • 200g Arborio risotto rice
  • 30ml white wine
  • About 750ml Lobster stock or fish stock
  • 200g cooked lobster meat
  • 20g Parmigiano Reggiano
  • 50ml cream


To make this Lobster Risotto dish follow the below recipe.

  • In a medium pot, heat the stock.
  • In a large wide saucepan melt the butter and the oil over a medium heat. 
  • Add the chopped shallot and garlic, and gently sauté for about 1 minute.
  • Add the rice and the wine. 
  • Cook until the wine has absorbed.
  • Start adding hot stock to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed.
  • When the rice becomes tender, stir in the lobster meat, Parmesan and cream.
  • Season to taste with sea salt and white pepper.

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