Lobster Risotto
Lobster Risotto
5 from 1 vote
Prep: 10 minutes
Cook: 25 minutes
Total Time 35 minutes
Servings: 4
Dive into the luxurious world of lobster risotto, a perfect blend of rich, creamy Arborio rice and succulent lobster. This recipe offers a gourmet experience, elevating your cooking skills with its sumptuous flavours and elegant presentation.

Nutrition: per serving



  • 300 g Arborio Rice
  • 2 Lobster Tails, shell removed and diced
  • 1 small Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1 litre Stock Fish or vegetable
  • 60 g Parmesan cheese Grated
  • 2 tbsp Olive Oil
  • 1 tbsp Butter
  • 1/2 tsp Saffron Threads Optional
  • Salt and Black Pepper To taste
  • Parsley Fresh, chopped, for garnish


  • Begin by warming a mixture of olive oil and butter in a saucepan over medium heat. Add finely chopped onions and minced garlic, sauté them until they turn translucent.
  • Add the Arborio rice into the pan and stir well to coat it evenly with the oil and butter. Continue cooking for a couple of minutes until the rice’s edges become slightly translucent.
  • If you’re using saffron, dissolve it in a small amount of hot stock. Add this saffron-infused stock into the rice and give it a good stir.
  • Start adding the hot fish or vegetable stock gradually, one ladle at a time. Stir constantly and let the liquid be absorbed before adding more.
  • Repeat this process until the rice attains a creamy texture and reaches your preferred level of doneness, which usually takes around 18-20 minutes.
  • Add diced lobster tails and halved cherry tomatoes to the mixture. Cook for an additional 2-3 minutes until the lobster becomes opaque, and the tomatoes soften.
  • Take the pan off the heat and mix in the grated Parmesan cheese. Season the dish with salt and freshly ground black pepper to your liking.
  • Serve the lobster risotto piping hot, garnished with freshly chopped parsley.

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