This easy lobster risotto recipe screams elegance with its rich, creamy texture and chunks of tender lobster meat.
Why this recipe works
Lobster risotto is a classy meal, one you typically reserve for special occasions like Valentine’s Day, anniversaries, or hosting dinner parties. But you can easily enjoy it at home any day of the week! This seafood risotto is rich and hearty, bursting with freshly steamed lobster tail meat.
We even take it a step further and serve it straight inside the shell of the lobster tail for a unique presentation, perfect for when you’re really looking to impress your guests.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LOBSTER – If you want more meat, you can use more tails. When cutting open the shell, if you notice a dark line in the flesh, this is the digestive tract and should be removed before beginning. Defrost your lobster tails overnight in the refrigerator, do not purchase pre-thawed lobster tails at the store. It’s best to buy them frozen.
RICE – Saffron is an expensive spice. So instead of using white rice and flavoring it with saffron, yellow saffron rice is an inexpensive alternative. You can find yellow saffron rice at any grocery store in the rice aisle.
CREAM CHEESE – You can substitute the cream cheese with mascarpone cheese if desired.
How to Make Lobster Risotto
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Rinse and dry the lobster tails.
- Using gloved hands, use kitchen shears to cut down the middle of the shell, stopping right before the last hump before the tail fin.
- Turn tail over and gently loosen meat near the head end and lift out, leaving the meat connected near the tail fin.
- Lift meat and gently close tail shell, resting meat on top of the closed shell. This is called crowning.
- Season meat with Old Bay.
- Place crowned tails into the top of the steam pot.
- Bring water to a boil in the bottom of the steam pot.
- Place the top of the steam pot over the bottom of the pot. Turn heat down to low and cover the pot.
- Steam for 8-10 minutes.
- Remove meat from tails and chop into bite-sized pieces.
- To make the risotto, in a large skillet, sautee garlic and shallots in butter over medium heat until tender.
- Add water and clam juice. Increase heat to medium-high and bring to a boil.
- Add saffron rice and turn heat down to low. Cover and allow to cook for 20-25 minutes, stirring occasionally. Rice should still have a little firmness to it.
- Once water is mostly absorbed, add cream cheese and lemon juice. Stir until cream cheese is melted.
- Stir in chopped lobster until heated through, about 2-3 minutes.
- Turn off heat, cover, and allow to rest for 3-5 minutes. Optionally stuff back into the lobster tail shells.
Frequently Asked Questions & Expert Tips
Lobster risotto is best served right away, but can be kept in an air-tight container in the refrigerator for up to 3 days.
Serving Suggestions
Serve lobster risotto as the main course, or alongside a leafy salad. This dish also pairs well with asparagus or green beans which can be cut and tossed into the risotto or enjoyed on the side. Pair with a dry white wine of your choice, we recommend Chardonnay or Sauvignon Blanc.
Ingredients
- 9 ounce lobster tails 3 – 3 ounce tails
- Old Bay seasoning to taste
- 1 Tablespoon minced garlic
- 1/2 cup minced shallots about 1 large shallot
- 1 1/2 Tablespoons unsalted butter
- 1 1/2 cups water
- 1 1/2 cups clam juice
- 10 ounces yellow saffron rice
- 3 ounces cream cheese cubed
- 2 Tablespoons lemon juice
Things You’ll Need
- Large skillet
- Steam pot
- Vinyl gloves
Before You Begin
- If you want more meat, you can use more tails.
- Look for Saffron Yellow Rice. Saffron itself as a spice is difficult to find and very expensive. Saffron rice can be found at the grocery store with the other rices.
Instructions
To Cook the Lobster
- Rinse and dry the lobster tails.
- Using gloved hands, use kitchen shears to cut down the middle of the shell, stopping right before the last hump before the tail fin.
- Turn tail over and gently loosen meat near the head end and lift out, leaving the meat connected near the tail fin.
- Lift meat and gently close tail shell, resting meat on top of the closed shell. This is called crowning. Season meat with Old Bay.
- Place crowned tails into the top of the steam pot.
- Bring water to a boil in the bottom of the steam pot.
- Place the top of the steam pot over the bottom of the pot. Turn heat down to low and cover the pot. Steam for 8-10 minutes.
- Remove meat from tails and chop into bite sized pieces.
To Make the Risotto
- In a large skillet, sautee garlic and shallots in butter over medium heat until tender.
- Add water and clam juice. Increase heat to medium-high and bring to a boil.
- Add saffron rice and turn heat down to low. Cover and allow to cook for 20-25 minutes, stirring occasionally. Rice should still have a little firmness to it.
- Once water is mostly absorbed, add cream cheese and lemon juice. Stir until cream cheese is melted.
- Stir in chopped lobster until heated through, about 2-3 minutes.
- Turn off heat, cover, and allow to rest for 3-5 minutes. Optionally stuff the risotto into the lobster tail shells for a nice presentation.
