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5 from 1 vote

Lobster Risotto

Servings: 4 people
Author: Gaby Dalkin


  • 1 pound lobster tails (thawed)
  • 5 1/2 cups chicken stock
  • 1/4 cup butter
  • 2 leeks, white part only washed and chopped
  • 1 1/2 cups arborio rice
  • 3/4 cup dry white wine
  • pinch of saffron
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup frozen peas
  • kosher salt and freshly cracked black pepper
  • fresh chives
  • lemon wedges


  • Bring a large pot of salted water to a boil, carefully place lobster tails in the pot and cook about 1 minute per ounce. If the average weight of the tails is 4 ounces it will take about 4-5 min total. Remove from the pot and allow to cool before removing the shells with kitchen shears. To remove: cut along the length of the tail and pop out the meat. Reserve shells. Chop lobster meat into bite size pieces and set aside.
  • Heat the chicken stock and reserved lobster shells in a small pot over medium high heat, bring to a boil, reduce heat to low and simmer for 20 minutes. Remove shells and keep stock over low heat
  • In a large sauté pan over medium high heat melt the butter and cook the leeks until soft about 5 min.
  • Add the arborio rice to the leeks and butter and cook the rice for 3 min.
  • Add the white wine and a big pinch of saffron, stirring often and cook until the wine is almost gone.
  • Start adding the stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed, stirring often.
  • Once the rice is just tender add in the parmesan, lobster pieces and frozen peas. Continue stirring to melt cheese and warm the lobster.
  • Remove from the heat, season with salt and pepper and serve with additional parmesan, chopped chives and a squeeze of fresh lemon