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Lobster Risotto

Lobster Risotto

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Bring a large pot of water to a boil. To kill the lobsters instantly, sharply insert a chef’s knife between their eyes. Slip the lobsters into the boiling water and cook for 5 minutes (remember that the meat will cook some more when it’s added to the rice).

Use tongs to pull the lobsters out of the pot and set them aside until they're cool enough to handle.

Twist the tails and claws off the lobsters and, using a kitchen shears, split the tails lengthwise. Remove the meat (discarding the veins), and cut it into chunks. Crack the claws and knuckles with a mallet to free the meat.

In a large saucepan over medium heat, bring the stock to a simmer, then lower the heat to keep the broth hot.

Melt the butter in a large, heavy saucepan over medium heat. Add the onions and a good pinch of salt, and cook, stirring frequently, for about 4 minutes, or until the onions begin to soften. Add the rice and stir until lightly toasted, 3 to 4 minutes

Now you’re going to stir liquid into the rice, a little at a time: Add the wine first, and cook, stirring constantly, until the rice absorbs it. Begin stirring in the hot stock one cup at a time, waiting until each addition is fully absorbed before adding more. Continue adding stock just until the rice is tender and creamy but still offers a bit of resistance to the tooth when you chew it — that’s al dente. You may have some stock left over.

To make the vanilla oil, split the vanilla bean, scrape out the seeds, and reserve.

Pour oil into a small saucepan and place over very low heat. Whisk in the vanilla seeds and toss in the pods as well. Cook until the oil registers 120 degrees on an instant-read thermometer. Remove the pan from the heat, cover, and set aside to steep and cool. When cool, pour the oil into a jar with a tight fitting lid and refrigerate. The vanilla oil will keep for 2 weeks.

Gently fold in the chunks of lobster, heating them through.

Fold in the squash and the mascarpone. Season to taste with salt and white pepper.

Fold in the arugula at the last moment, just wilting it in. Spoon the piping-hot risotto into large, shallow soup bowls, sprinkle with chives and finish with a good drizzle of the vanilla oil.

Recipe Summary

  • 1 ½ medium onions
  • 1 carrot, roughly chopped
  • 1 bay leaf
  • 1 pound live lobsters
  • ½ cup extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine
  • salt and ground black pepper to taste
  • ¼ cup finely chopped Italian parsley
  • 2 tablespoons unsalted butter

Coarsely chop 1 onion. Finely chop remaining 1/2 onion.

Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.

Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.

Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.

Remove from heat add parsley and butter, and stir vigorously. Serve immediately.

Lobster Risotto

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The beauty of this risotto is that two lobsters feed six people. Steam the lobsters, shuck them from their shells, then use the shells to create a quick and savory broth. This broth is the essence of the risotto, which brightens up in color, texture, and taste with the addition of the chopped lobster meat. It’s a healthier, elegant alternative to the classic lobster roll recipe.

This recipe was featured as part of our Healthy Risotto round-up.


  1. 1 Fill a large pot with a tightfitting lid with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
  2. 2 Bring the water to a boil over high heat. Add the lobsters, head first, to the pot, cover, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobsters are bright red, about 14 minutes from the time they go into the pot. Check their doneness by pulling on an antenna: If it comes out with no resistance, the lobster is done. Remove the lobsters to a rimmed baking sheet and let them sit until cool enough to handle. Wash out the large pot.
  3. 3 Using your hands, twist and separate the tail from the body. Twist and remove both of the claws where they meet the lobster body set the claws aside. Reserve the head and torso.
  4. 4 Starting with the tail, remove the small, wispy flippers on the underside of the shell. Using a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece. Rinse any white debris off of the tail meat and set it aside on a cutting board. Reserve the shell of the tail.
  5. 5 Twist the claws and separate them from the legs set the legs aside. Gently wiggle and pull the smaller part of the pincer shell off each claw. Using a seafood cracker, gently crack the claws, remove the meat, and set it aside on the cutting board. Crack the legs, remove the meat, and set it aside on the cutting board. Reserve the shells from the claws and the legs. Repeat with second lobster.
  6. 6 Check the meat for any cartilage or shell and discard it. Chop the meat into 1/2-inch pieces, place in a medium bowl, and place in the refrigerator until needed. (You should have about 2 cups.)
  7. 7 Rinse the reserved lobster shells, including the heads, of any residue. Place all the shells back in the large pot and add the 2 1/2 quarts of water, peppercorns, bay leaf, and leek. Bring to a boil over high heat, then reduce the heat to medium low and simmer for 1 hour. Discard the large shells and strain the lobster broth through a fine-mesh strainer set over a medium saucepan. Set the strained broth over low heat and keep it at a bare simmer.
  8. 8 In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering. Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.
  9. 9 Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the simmering lobster broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes (you may not use up all of the broth). Taste as you go for doneness, seasoning with salt and pepper as needed.
  10. 10 When the rice is done, remove from heat and stir in the reserved lobster meat, Parmesan, chives, lemon zest, and lemon juice. Taste and season with more salt, pepper, Parmesan, and lemon juice as needed. Just before serving, loosen the risotto to the desired consistency with a little more broth or hot water and serve immediately. Drizzle each serving with olive oil.

Recipe Summary

  • 4 cups fat-free, lower-sodium chicken broth
  • 3 (5-ounce) American lobster tails
  • 3 tablespoons butter, divided
  • 1 cup uncooked Arborio rice or other medium-grain rice
  • ¾ cup frozen green peas, thawed

Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster cover and cook for 4 minutes. Remove lobster from pan cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth discard solids. Return broth mixture to saucepan keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.

Lobster Risotto

On date night--or any special day, for that matter--you're out to impress. And if that involves cooking dinner for your bae, then look no further than this recipe for lobster risotto. It's surprisingly easy. The trick? Look for lobster tails in your grocer's fresh seafood section, and you're well on your way to winning over hearts (and stomachs).

4 small or 2 large lobster tails

4 tablespoons unsalted butter, divided

1 sweet onion, finely chopped

1 lemon, zested and juiced

2½ cups seafood or chicken broth

½ cup grated Parmesan cheese

Salt and freshly ground black pepper

1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. (Here's a video tutorial on how to crack that shell.)

2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer.

4. Add the broth ½ cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another ½ cup of broth and repeat. Continue until all the broth has been added and absorbed.

5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more.

6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper.

7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.

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We tend to binge watch Gordon Ramsay shows and since Hell's Kitchen frequently features Lobster Risotto, we have always loved the look (and tantalizing taste!) of Gordon Ramsay Hell's Kitchen Lobster Risotto Recipe.


Lobster Risotto Copycat Hell's Kitchen Gordon Ramsay Recipe

Simple lobster risotto recipes


4 to 8 lobster tails, 2 per person thawed
1 cup high-quality butter
sea salt, to taste
sprinkle of smoked paprika
ground black pepper
2 tablespoons chopped parsley
1 … Ещё lemon
For Risotto:
2 tablespoons butter
1 small onion, diced
3 minced garlic cloved
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth
sea salt, to taste
1/2 cup grated parmesan cheese

Prepare the risotto first. Heat the broth in a large sauce pot until hot and simmering. Preheat a large saute pan over medium heat and melt the butter in the pan. Next, add the diced onion and garlic. Saute the mixture over medium heat for 3 to 4 minutes, until the onion is translucent… Ещё

Lobster Risotto CLINTON KELLY

4 frozen lobster tails
2 tablespoons olive oil
1 yellow onion (peeled, roughly chopped)
1 stalk celery (roughly chopped)
8 cups seafood stock
1 bay leaf
3 tablespoons unsalted butter
4 tablespoons olive oil
1 leek (rinsed, white and light green parts only, finely diced)
1 yellow onion (peeled, finely diced)
2 cups Arborio rice
1/2 cup white wine
1/4 cups chives (finely chopped)
1 cup Parmigiano-Reggiano (freshly grated, divided)
Kosher salt and freshly ground black pepper (to taste)

For the Lobster Stock: In a large saucepan over medium heat, warm the olive oil. Add the onion and celery, and cook until soft and translucent, about 3-4 minutes. Add the frozen lobster tails, seafood stock, bring to a boil, reduce to a simmer, and cook for 10-12 minutes. Remove the lobster tails and set aside to cool. When cool enough to handle, remove the meat, chop, and set aside. Strain the stock and return to the saucepan, keeping on low until ready to use.
For the Lobster Risotto: In a large saucepan over medium-high heat, add the butter and olive oil. Once melted, add the onion and leek, season with salt, and cook until soft and translucent, about 4-5 minutes. Add the rice, stirring to coat. Add the wine and allow to cook until the wine has been absorbed, about 2 minutes.
Add 1 cup of lobster stock to the rice and stir continuously until the stock has nearly absorbed, about 2 minutes. Continue to add stock, 1 cup at a time, stirring continuously until nearly absorbed before adding the next cup. Repeat until the rice is tender and risotto is a creamy texture, about 20 minutes. Stir in 3/4-cups of the Parmigiano-Reggiano. Season with salt and pepper, to taste.
Stir in the chopped lobster meat and 3 tablespoons of the chives, and cook until lobster is warmed through, about 1-2 minutes. Divide risotto evenly amongst 4 bowls and garnish with remaining 1/4 cup of Parmigiano-Reggiano and tablespoon of chives.
Tip: Top any leftover risotto with a poached egg for a savory breakfast bowl!

Lobster and Spiced Tomato Risotto

Bring the broth and lobster tails to a simmer over low heat in a medium pot. Simmer for 7&ndash8 minutes and then remove the lobster tails. Using kitchen shears, cut through the soft shell on the belly of the lobster and gently remove the tail meat. Return the whole shells to the broth and cut the partially cooked lobster tail meat into bite-sized chunks. Set those aside.

In a large pan over medium heat, add the olive oil and onion. Sweat the onion, stirring often, about 5 minutes. Add rice and stir to coat the rice. Cook, stirring often, for 2 minutes.

Add the wine to the rice and stir, scraping any bits from the bottom of the pan. When the wine cooks off, add a large ladle of broth and continue to cook and stir. When the broth cooks off, add another ladle of stock. Continue this process of adding broth and cooking it off, stirring continuously.

When you are about 15 minutes into cooking and have added most of the broth, add the tomatoes, red pepper flakes and cinnamon. After 2 minutes, add the rest of the broth and continue to cook another 5 minutes or until the rice is tender and cooked through and risotto has thickened.

Add the lobster chunks and cook another minute until the lobster is just cooked through. Season to taste with kosher salt. Serve hot.

How to cook the lobster for this seafood risotto


Ask the fishmonger to give you a fresh lobster cut in halves with the claw shell cracked. This will keep fresh in the fridge for up to 24 hours.

Gently steam the lobster halves in the shell and let cool. Let cool and separate the shell from the meat. Cut the tail into bite-size pieces.



  • 2 tablespoons olive oil
  • 1 garlic clove
  • 1/2 a leek
  • 1/2 an onion
  • a small celery stalk (all roughly chopped)
  • 10 peppercorns
  • 1 bay leaf
  • 100 ml white wine
  • 1/2 tablespoons tomato puree

Heat olive oil and garlic in a heavy pan. Remove the garlic.

Throw in the vegetables and black pepper followed by the lobster shell. Crush and add in a little tomato puree.

Cook for a minute and pour in the wine. Let the alcohol evaporate and add the water. Bring to a boil and simmer for 15 minutes. Strain and reserve the stock.

Pin this:

Quick bisque:


  • 40ml Brandy
  • 50ml Cream
  • I diced shallot
  • 20g butter
  • 2 tsp tomato puree

Sweat the shallot in butter until soft and add the brandy and reduce till alcohol evaporates.

Stir in the puree. Add the fish stock and reduce it. Strain the mixture and stir in the cream

100ml fish stock … I keep mine pre-made in ice cubes made from prawn heads and vegetables.

Watch the video: Japanese Street Food - $600 GIANT RAINBOW LOBSTER Sashimi Japan Seafood


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