Who doesn’t dream of lobster risotto? When you look up the iconic risotto recipe online, chances are you’ll come across recipes bogged down by pungent seafood stock and overcooked lobster. This is not that. Consider this easy lobster risotto closer to dipping a lobster tail in herby butter than a lobster bisque, which is what you’ll often find out there. Designed for date night, a special Sunday dinner, or my favorite, Valentine’s Day. The best part? This butter poached lobster risotto takes less than an hour to make and doesn’t require constant stirring.

This butter poached lobster risotto is just one of the many risotto recipes I have on the site. For others please check out the Risotto Archive.

Why You’ll Love This Recipe

  • Date Night & Holiday Worthy: Need a date night in dinner? This is it. Looking for a dish to add to The Feast of The Seven Fishes? Hello! Need to wow your significant other for Valentines Day? THIS is the dish. This lobster risotto is meant to wow, and it not only delivers on the visuals but also the flavor.
  • Easy Risotto Recipe: None of the risotto recipes on my site are hard, and this one is no exception. Risotto shouldn’t be so intimidating that you avoid making it. So, all those myths you’ve heard? Yeah, throw them out the window (and read below). This risotto recipe doesn’t require constant stirring or any special equipment.
  • Real Lobster Flavor Not Box: We go the extra step in this recipe and create a flavorable broth using the shells of the lobster. Most others use heavy seafood broth to impart flavor. Not here.
  • Tender Lobster, Every Time: The lobster is cooked separately, in butter, to ensure it’s tender every time. No rubbery lobster here!
up close bowl of lobster risotto, topped with butter poached lobster and micro greens.

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Debunking Risotto Myths

I don’t understand how this rice dish got such a bad rep. Yeah, sure, you can royally mess it up if you don’t cook it properly, but I’ve never understood where all the risotto myths came from. I’ve been making perfectly cooked risotto for years now, so trust me when I say you won’t get an arm workout from making this dish. In fact, I strongly suggest you DON’T continuously stir.

If you’re new to risotto and haven’t taken the plunge because of these so-called myths, take a look at them below and why they’re really just that: myths.

RISOTTO MYTHS

You need to constantly mix to release the starches.
WRONG! Sorry this is one I feel passionate about. Over mixing can give the risotto a horrible gummy texture. Mix when you need to.

You need a special wide pan for risotto.
Honestly, I cook my risotto in a braiser, which is seen as an industry no-no. Now, I’m not saying you can’t make risotto in a large saucepan or Dutch oven, but you don’t need a special pan to make risotto. You just need a wide, deep skillet. This idea of using a SUPER wide pan actually makes no sense to me, considering the stove’s burner is only so wide.

You MUST add wine.
For what? Flavor? I find in most cases when wine is added it takes away from the other flavors. Only add wine if you want to, or if the recipe calls for it.

Making risotto is hard.
No, you know what’s harder? Making perfectly cooked, fluffy rice. That’s science. Risotto is heart. A lot of cooking risotto comes down to intuition. Are the grains still hard? Add more broth. Does it need salt? Then add some. Are your grains sticking? Then give it a few more stirs. Once you get the hang of cooking risotto, you can make endless recipes. The method stays the same, but the flavors are what make it fun.

What Is Butter Poached Lobster?

Risotto takes about 18-20 minutes to cook, and within that amount of time you are simmering, mixing, waiting, and mixing some more until the rice is perfectly creamy and cooked. Imagine if you were to cook the lobster in that amount of time, the result would be a chewy overcooked mess. Instead the lobster is slowly and gently cooked in a decent, okay a lot, of butter. Does this add time to the overall dish? Yes, but the result is worth it. A few things to note:

  • The temperature of the butter is critical to a successful butter poached lobster. Heat the butter too high and you will be left with separated or brown butter. Too low and you are adding a significant amount of cook time. If you have a thermometer use it and keep the butter between 160F-180F degrees.
  • Add water to the butter in order to help it prevent from breaking/separating.

Don’t worry, just because we aren’t cooking the risotto with the lobster doesn’t mean we won’t impart a ton of lobster flavor. First of all, the herby butter we are using to poach the lobsters will be used as the fat to cook down the base, AND used to finish the risotto. While that will lay down the base of lobster flavor it is actually the shells that are simmered in with the broth that will really make this risotto taste like lobster.

WHY THIS METHOD WORKS

Most lobster risotto recipes either start with seafood stock or cook the lobster throughout, which takes the lobster from raw to perfectly cooked to overcooked and rubbery very quickly. Poaching the tails in butter allows them to cook slowly and evenly. The lobster flavor is then incorporated in other ways: through the broth we create using the shells and by adding the butter we poached the lobster in. And finally, of course, that tender, juicy lobster is folded in at the end. We use every part of the tails here, as we should.

3 uncooked 4oz lobster tails

What You’ll Need To Make Lobster Risotto

  • Arborio Rice – Carnaroli is also a great rice to use, however harder to come by. Don’t try and make this with the long grain rice in your pantry. Different varieties of rice absorb liquid differently, have a different starch level, and in the end just won’t yield the same results. Arborio and Carnaroli have high starch levels. More starch = creamier risotto. Find Carnaroli rice online HERE.
  • Lobster Tails – 4-5oz frozen or fresh tails. Go bigger if you want, no one is stopping you.
  • Broth – The broth for this risotto is made up of half chicken or vegetable and half water. The excess lobster shells will simmer for 15 minutes in the broth/water and give a lovely and delicate lobster flavor without being overly fishy.
  • Dry White Wine – Choose a dry white wine. Unfortunately, cooking wine is a no no for this recipe. Instead a good rule of thumb is to cook with a wine you would drink. 9/10 times when I call for a white wine I am cooking with Sauvignon Blanc.
    • Substitution: If you don’t wan’t to use wine, no worries, instead replace the wine with broth and add a squeeze of lemon when you add the first round of liquid.
  • Garlic – Fresh only!
  • Shallots – Sweet and subtle in flavor vs onion.
  • Parmesan Cheese – It isn’t risotto without a little cheese. Freshly grated only!
  • Parsley– Fresh only!
  • Butter – A whole stick, sorry. Not all the butter will be used in the final dish, but is necessary for cooking the lobster. I like to use salted butter for poaching the lobster tails, but if you happen to only have unsalted use that and add a good pinch of kosher salt when poaching.
bowl of lobster risotto topped with meaty lobster and micro greens next to, wine, arborio rice, and a lobster tail.

How To Make Lobster Risotto

This lobster risotto recipe is more lengthy than my other ones, but completely worth it. In addition to the standard risotto step by steps, the lobster needs to be poached, and the broth needs to come together. These extra steps might make making risotto intimidating, but I assure you they are just as easy as the others on this site.

1. Butter Poach the lobster– Add a stick of butter, water, and parsley to a medium saucepan over low heat. Heat the butter to 160℉, and keep it in the 160℉-180℉ range. Butter breaks at 190℉ and will begin to brown (brown butter anyone?). I highly recommend you using a probe or candy thermometer for this step.

While the butter is coming to a simmer crack open the lobster tails by cutting the length of both the top and bottom, cracking it open and carefully slipping the meat out. Add the lobster meat to the now simmering butter. Cook for either 6-7 minutes if completely submerged or 2-3 minutes on each side. Remove when done, but save the butter. Cook time is an approximate, always check the doneness before removing. Lobster will be opaque and 135℉ when finished.

2. Prepare the Broth– In a saucepan add the 2 cups of broth, 2 1/2 cups of water, a heavy pinch of salt, and the lobster shells. Simmer on low for 15 minutes with the lid on. Start this step as soon as you remove the meat from the tails.

MAKE AHEAD! You will get the best results if you make this from start to finish and serve it immediately. However, if you are looking to prep some of the components ahead of time, you can poach the lobster and prepare the broth up to 1 day in advance. See the Storing/Reheating section below for instructions on how to properly store these components.

step by step: lobster tail meat in parsley butter - uncooked
step by step: lobster tail meat in parsley butter - cooked

3. Sauté the Base – Add 4 tbsp of the lobster butter to a wide pan on low heat. Add the garlic and shallots. Cook for 2-3 minutes, until both become soft and fragrant but not brown. If the garlic begins to brown, lower the heat.

4. Toast the Risotto – Next, add the dry, not washed, rice to the pan and toast it for 3-5 minutes, mixing every 20-30 seconds, until the grains start to become translucent. I can not stress enough, do not wash the rice beforehand, this will completely strip the rice of the starches it needs to make this dish super creamy.

5. Deglaze with Wine – If adding wine (optional in some recipes, suggested in this one) deglaze the pan and cook for another 2-3 minutes until the alcohol cooks off. The grains of rice will have started to absorb a good amount of the wine.

6. Add the Broth– After 15 minutes of simmering the broth should have a good amount of lobster flavor. Strain out the shells, then add the warm broth to the risotto, but not all at once! For every cup of risotto, you need approx. 4- 4 1/2 cups of broth. Have extra on hand! I found with different brands of arborio rice I needed + or – a cup. My rule of thumb is to pour just enough broth to cover the risotto, when the broth starts to dip below the grains it is time to add more.

I can not express this enough, the amount of broth you will need will vary. I’ve had people reach out saying they needed 5 cups, I’ve had times when I needed 3 1/2. The grains you bought and the amount of evaporation will determine the amount of broth you need. Always have more on hand. In this case have extra chicken broth on hand.

7. Mix, Add, Shake – Mix 2-3 times per broth add. If you end up mixing more, no biggie! Also give the pan a mix or a shake midway to ensure the rice isn’t sticking to the bottom.

8. Finish the Risotto – Making risotto takes a lot of intuition. Your risotto will be done when the grains are al dente, but the risotto is still loose (not soupy). You aim to pull it off the heat a tad looser than how you’d eat it because in those final minutes it will continue to absorb a touch more broth.

When the risotto is done but hasn’t quite absorbed all of the liquid remove it from the heat. Add and mix in the Parmesan cheese, chopped lobster meat, and 2 more tbsp of the lobster butter. Serve immediately.

Tips on Making Perfectly Cooked Risotto

Whether you are making this for a loved one on a special occasion or this is for a treat yourself moment, below are my favorite tips on making perfectly cooked risotto. This one and others.

  • Use Warm Broth
    This one is important. Cooking the risotto with warm broth means the broth doesnt have to come up to temperature everytime you add another ladlle. Even consistent cooking means a better creamier end result.
  • Don’t Wash the Rice
    Repeat after me: DO NOT WASH THE RICE. Washing the rice strips the grains of their starch. Necessary starch neededfor that iconic creamy texture.
  • Use the Right Rice
    No, you can not use the long grain rice you have in your pantry for this. Different types of rice have different starch levels. Aborio and Carnaroli are ideal because they have a high starch content. More starch = creamier dish.
  • Pull the Risotto Early
    I explain above that you are going to turn off the heat 1–2 minutes before the risotto has absorbed the majority of the liquid. The grains should still be al dente, but the risotto should have a loose consistency. The ideal texture for risotto is one that spreads naturally when plated rather than holding its shape. Keep in mind that risotto will continue to absorb liquid even after you remove it from the heat, which is why we pull it early. By the time it makes it to the table, the consistency should be perfect.
  • Salt in Stages
    Do you see me giving recommended salt amounts in the recipe? No because the broth that I use will vary from the broth you will use. Instead salt to taste in stages. I usually salt after the first round of broth then at the last.

Recipe Video

What To Serve With Lobster Risotto

Lobster risotto is indulgent enough to serve on its own as the main course for dinner. For the risotto itself, I love adding some microgreens on top for a bit of a bite and a splash of lemon. And who can say no to a piece of crusty bread?

If you’re looking to round out the meal, I recommend something light with a touch of acidity to cut through the richness of the dish. My Beets & Greens, Parmesan Crunchy Kale Salad, and Warm Roasted Broccoli Salad are all great options that require minimal effort and can even be prepped ahead of time so your focus remains on the risotto.

A bowl of lobster risotto topped with 1/2 poached lobster tail and micro greens, next to a wedge of Parmesan.

Frequently Asked Questions

Can I use frozen lobster tails?

Absolutely! Buy 4-5oz lobster tails, but hey no one is stopping you from buying larger ones. If opting for frozen give ample time to defrost. Once removed, pat the lobster meat with a paper towel to absorb any excess water before poaching.

Can I use lobster or seafood broth instead of adding the shells to my broth?

No. The point of this dish is that the lobster flavor is light and delicate, not forced and artificial. I have tested a great deal of seafood broth / lobster stock and I find that they can lean overly fishy in flavor. By using the shells to impart flavor in a chicken or vegetable broth you won’t get an overly fishy, or artificial fish stock flavor, just lobster.

How do I know when the lobster is done poaching?

The lobster will be opaque throughout. Best bet is to use a probe thermometer and take the internal temperature (135℉).

Why is my risotto too gluey?

You over mixed, or you added all the broth at once. We add in stages so that the grains don’t break and the risotto can gently come together. Depending on what you consider gluey, you may need to add more broth to loosen it up.

Why is my risotto too soupy?

Keep cooking it. If the risotto is completely done and is still soupy, chances are you added too much broth. It is recommended to taste throughout so we don’t add too much broth and overcook the grains.

Storing / Reheating

Lobster risotto is best eaten hot and fresh. Leftovers can be stored in the refrigerator for 2-3 days. When ready to reheat, place desired amount in a pan with a heavy splash of chicken broth to rehydrate the grains. Heat on low, mixing regularly to evenly heat the risotto.

With that said, even if you heat it properly it won’t have the same velvety texture and creaminess when you re-heat. Option B is to make the leftover risotto into Crispy Risotto Cakes.

MAKE AHEAD

If opting to poach the lobster tails and prep the broth ahead of time, store the lobster, butter, and broth all in separate containers. I would leave the shells in the broth to push the flavor a touch more then discard when you heat it on the stove the next day.

Other Recipes You Might Like

April 14, 2023 By: Eden

Lobster Risotto

Print Recipe Pin Recipe
Indulgent lobster risotto made with herb butter-poached lobster. Restaurant-worthy, ready in 50 minutes, with no constant stirring required.
Course Dinner, Main Course
Cuisine Italian
Keyword Butter Poached Lobster, Lobster, Lobster Risotto, Lobster Tail Risotto, Risotto
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 people

Equipment

  • candy/probe thermometer optional
  • kitchen shears optional

Ingredients

Butter Poached Lobster

  • 1 stick butter
  • 1 tbsp water
  • 2 tbsp parsley minced
  • 3 4-5oz lobster tails

Lobster Risotto

  • 5 cloves garlic minced
  • 1 shallot minced
  • 1 cup arborio rice 200g
  • 3/4 cup dry white wine
  • 2 cups chicken broth
  • 2 1/2 cups water
  • 1/3 cup Parmesan cheese 33g
  • kosher salt
  • optional lemon wedge

Instructions

Butter Poached Lobster

  • In a medium saucepan add the water, stick of butter, and minced parsley. Heat the butter to 160℉, keeping it in the 160℉-180℉ range. *If you don't have a candy thermometer let the butter mixture come to a light light simmer, and keep a careful eye on it.
  • Remove the lobster meat from the shells by cutting along the top and bottom of the tail. Crack it open and carefully slip out the meat.
  • When the butter is ready add the lobster meat. Cook for either 6-7 minutes if completely submerged or 2-3 minutes on each side. Lobster will be pearly and opaque when done. Remove from the pot, and rough chop when cooled.

Lobster Risotto

  • While the lobster meat is poaching make the broth. In a medium saucepan add the broth, water, a pinch of salt, and the lobster shells. Simmer for 15 minutes with the lid on.
  • Add 4 tbsp of the lobster butter butter to a wide pot or pan on low heat. Add the garlic, shallots and approx. 1/2 tsp of salt and saute until soft and fragrant approx. 2-3 minutes.
  • Add arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts to become translucent.
  • Add the wine and stir. Cook for 2-3 minutes before adding the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking.
  • Add more broth and repeat above steps.
  • Once almost all the broth has been added (approx. 4 cups), but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth 1/4 cup at a time and cook down.
  • Once done turn off the heat. Add the parm, lobster meat, and 2 more tbsp of lobster herb butter. Mix to combine and serve immediately.

Nutrition

Nutrition Facts
Lobster Risotto
Amount per Serving
Calories
687
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
151
mg
50
%
Sodium
 
1157
mg
50
%
Potassium
 
402
mg
11
%
Carbohydrates
 
62
g
21
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
33
g
66
%
Vitamin A
 
1022
IU
20
%
Vitamin C
 
8
mg
10
%
Calcium
 
227
mg
23
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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Recipe Rating




  1. 5 stars
    Wow!! I was hesitant at first to try this recipe, but am so glad I did. It truly came out delicious. I love experimenting with new recipes or researching and come up with something more creative. After my husband and I try them, we usually discuss what we like/don’t like and possible changes. My husband loved this and said change nothing! The only change I would make is the broth I used as it seemed a little to overpowering of a vegetable broth.
    Next week, I am looking forward to trying the lemon parmesan risotto!Thank you for sharing this outstanding recipe idea!

    Reply

  2. 5 stars
    i searched up ‘romantic valentine’s day dinners to cook at home’ and came across this recipe. it was so easy to follow and the finished product was incredibly yummy. my boyfriend loved it and had seconds — we also ate the leftovers the next day. 10/10 would recommend making this lobster risotto.

    Reply

  4. 5 stars
    Making lobster is very new to me, but I wanted to make something different when i saw lobster tails on sale at the local store near me. i found your recipe and figured let’s go for it, and am so glad i did. it was delicious, incredible easy, and my fiance devoured it. what more could i ask for? thank you for the recipe, i will be making more of yours.

    Reply

  5. 5 stars
    I made this for my boyfriend and I for Valentine’s Day. Oh my. It was such a hit! It was my first time cooking lobster, and I was very nervous. But the instructions were very good and it was delicious. Can’t wait to try some of your other recipes!

    Reply

  6. DEAR BOLD APPETITE — I FOUND YOUR RECIPE TO BE NEARLY PERFECT (THOUGH I DO BROWSE THE INTERNET FOR COMPARABLE RECIPES AND MIX/BLEND TO SUIT MY NEEDS). WHILE I APPRECIATE YOUR DESCRIPTIONS AND ATTENTION TO DETAIL, THERE IS A CONFUSING SECTION REGARDING “LOBSTER TAILS” AND “LOBSTER SHELLS.” SEE YOUR INSTRUCTIONS BELOW:

    Make the Broth– In a saucepan add the 2 cups of broth, 2 1/2 cups of water, a heavy pinch of salt, and the lobster tails.

    WELL, I THINK YOU MEANT SHELLS — NOT TAILS, I.E. THE MEAT — THAT GO IN THE BROTH. THIS MAY BE OBVIOUS TO SOME, BUT A NOVICE IN THE KITCHEN COULD RUIN THE DISH. ANYWAY, AS A VALENTINE’S DAY TEAM, MY HUSBAND AND I MADE SOME AMAZING FIRST-TIME LOBSTER RISOTTO AND CERTAINLY NOT THE LAST — THANKS FOR SHARING!

    Reply

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