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The Ultimate Creamy Lobster Risotto for Two

Close-up of creamy lobster risotto served in a white bowl, topped with chunks of bright red lobster meat.
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A detailed recipe for making rich, restaurant-quality lobster risotto perfectly scaled for two servings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small shallot, finely minced
  • 1/2 cup Arborio rice
  • 1/4 cup dry white wine (like Pinot Grigio)
  • 2 cups lobster stock (or high-quality fish stock)
  • 1/2 cup cooked lobster meat, chopped (from about 1 small lobster or equivalent frozen/canned)
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • 1 tablespoon cold unsalted butter
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Optional garnish: fresh parsley, chopped

Instructions

  1. Warm the lobster stock in a small saucepan over low heat. Keep it simmering gently throughout the cooking process.
  2. In a medium, heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced shallot and cook until soft and translucent, about 3 minutes. Do not brown.
  3. Add the Arborio rice to the pan. Stir constantly for 2 minutes until the edges of the grains look translucent. This is called toasting the rice.
  4. Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  5. Add one ladle (about 1/2 cup) of the warm stock to the rice. Stir continuously until the liquid is almost fully absorbed.
  6. Continue adding the stock, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes. The rice should be creamy but still have a slight bite in the center (al dente).
  7. When you have about 1/2 cup of stock remaining, stir in the chopped lobster meat and cook for 1 minute to heat through.
  8. Remove the pan from the heat. Stir in the Parmesan cheese and the final 1 tablespoon of cold butter. Stir vigorously for about 30 seconds to create a creamy emulsion (mantecatura).
  9. Stir in the lemon juice. Check seasoning and add salt and pepper as needed. The risotto should flow slowly when tilted, not stand stiffly.
  10. Serve immediately in warm bowls, garnished with extra Parmesan and parsley if desired.

Notes

  • Use high-quality, hot stock; cold stock stops the cooking process and ruins the texture.
  • Stirring releases the starch from the rice, which creates the creamy texture; do not stop stirring until the stock is absorbed.
  • If using fresh lobster, reserve the shells and simmer them in water for 30 minutes to make a flavorful stock base.
  • For a richer flavor, add a pinch of saffron threads to the warming stock.

Nutrition

Find it online: https://spoonswirl.com/creamy-lobster-risotto-for-two-recipe/