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Enjoy this luxurious and flavorful Lobster Risotto! The creamy Arborio rice pairs beautifully with tender, poached lobster meat infused with tarragon and brightened with lemon zest. This dish is perfect for a special occasion or when you want to treat yourself to something indulgent.
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Heat olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the chopped onion and sliced leeks, and sauté until softened and fragrant.
Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter mixture. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the dry white wine and cook, stirring, until the wine is mostly absorbed by the rice.
Begin adding the chicken broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.
While the risotto is cooking, poach the lobster meat in ghee with the dry tarragon until tender and infused with flavor. Set aside.
Once the risotto is cooked, stir in the remaining tablespoon of butter and the lemon zest. Gently fold in the poached lobster meat.
If desired, finish the dish with a squeeze of fresh lemon juice and a tablespoon of mascarpone for extra creaminess.
Serve immediately, garnished with additional lemon zest if desired.
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Use warm chicken broth to maintain the cooking temperature of the risotto and ensure even cooking.
Stir the risotto constantly to release the starch from the rice, which gives the dish its creamy texture.
Poach the lobster meat gently to avoid overcooking and ensure it remains tender.
Adjust the seasoning with salt and pepper to taste before serving.
For a richer flavor, you can substitute ghee with butter when poaching the lobster meat.
Can I use a different type of rice for risotto?
Arborio rice is recommended for risotto due to its high starch content, which creates the creamy texture. Other short-grain rice varieties like Carnaroli or Vialone Nano can also be used.
Can I substitute lobster with another seafood?
Yes, you can use shrimp, scallops, or crab meat as substitutes for lobster in this recipe.
What type of white wine should I use?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well for risotto.
Can I make this risotto ahead of time?
Risotto is best served fresh, as the texture can change when reheated. If needed, you can partially cook the risotto and finish it just before serving.
Is mascarpone necessary for the recipe?
Mascarpone is optional but adds extra creaminess and richness to the dish. You can omit it or substitute with a small amount of cream cheese.
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