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A pot of lobster risotto, shown with a wooden serving spoon.
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Lobster Risotto

A classically prepared risotto, made with arborio rice, dressed up with leeks and lobster meat for an extra special meal. Risotto is easy to prepare, but takes time! Grab a bottle of wine, and enjoy the process with some loved one.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 388kcal


  • 2 tablespoons olive oil
  • 2 cups leeks sliced in half moons very thinly
  • 4 cloves garlic minced
  • 1 1/2 teaspoons sea salt
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine dry
  • 6 cups seafood stock or sub vegetable or chicken broth
  • black pepper to taste
  • 1 pound lobster meat pre-cooked, roughly chopped
  • 1/2 cup parmesan cheese
  • chives to garnish, optional


  • Using a dutch oven, add the olive oil, leeks and garlic. Saute over setting 4 (or medium) heat for about 12 minutes, until the leeks are very soft. Season with sea salt.
  • Move the vegetables to the side of the pot, and add in the rice. Saute the rice to toast it for about 2 minutes.
  • Add the white wine, and stir while the liquid is absorbed into the rice.
  • Start by adding 1/2 cup of the seafood stock, stirring frequently while the liquid is absorbed into the rice. When the liquid is almost gone, add another 1/2 cup. Continue adding liquid, frequently stirring, until all the stock has been used.
  • Test the rice to be sure it’s fully softened. If the rice is at all crunchy, add additional water or broth, 1/2 cup at a time, until it’s the right consistency.
  • Add the lobster meat and parmesan cheese, and stir into the rice. Season the mixture with sea salt, pepper, and more parmesan cheese, as desired.
  • Garnish the risotto with chopped chives and more parmesan cheese. Serve hot.



The Best Textured Risotto: A properly made risotto should form a creamy mound on a plate, not be runny or too dry. When you’ve used up most of the stock for this recipe, test it. If the rice is creamy (not crunchy), then you’re almost there. Don’t be afraid to add more liquid if your rice needs it!
Frequently (but not continually) stirring the dish will keep it from scorching as it absorbs the liquid. Make sure it’s very thick before removing it from the heat and stirring in the flavor additions.
Mix up the Vegetables: Instead of the leeks, feel free to use onions and carrots. Green peas can also be added along with the lobster. Also try sautéed mushrooms.
Leftovers? Use any leftover risotto to make these delicious arancini bites!


Calories: 388kcal | Carbohydrates: 46g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1818mg | Potassium: 482mg | Fiber: 2g | Sugar: 2g | Vitamin A: 573IU | Vitamin C: 4mg | Calcium: 260mg | Iron: 4mg