Creamy Lobster Risotto

Indulge in the luxurious flavors of Lobster Risotto, a dish that combines the elegance of lobster with the creamy decadence of risotto. Perfect for special occasions or an intimate Valentine’s Day dinner, this recipe is a labor of love that delivers rich, comforting flavors. While it takes some effort, the result is a restaurant-quality meal that’s sure to impress and delight. Let’s dive into the step-by-step process of creating this culinary masterpiece.

In this video, you’ll learn how to prepare an exquisite Lobster Risotto, starting with a homemade lobster stock made from fresh lobster tails, aromatic vegetables, and seasonings. You’ll see the process of extracting lobster meat, simmering the stock to perfection, and crafting a creamy risotto infused with the flavors of the sea. From sautéing shallots and deglazing with white wine to the final addition of butter, cheese, and lobster meat, I’ll guide you through every step to achieve a creamy, flavorful dish perfect for your Valentine’s Day celebration.

Ingredients (U.S. Measurements)

For the Lobster Stock:

• 2 lobster tails
• 1 carrot (roughly chopped)
• 1 celery stalk (roughly chopped)
• 1 onion (roughly chopped)
• 4 cloves garlic (roughly chopped)
• 1 bay leaf
• 6–8 cups water
• 2 medium tomatoes (chopped)
• Salt and pepper to taste

For the Risotto:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 shallots (finely diced)
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4–5 cups lobster stock (or vegetable stock as needed)
• 1 teaspoon lemon zest
• 2 tablespoons cream cheese
• ½ cup grated Pecorino Romano cheese
• Chopped chives for garnish

Instructions

Step 1: Prepare the Lobster Stock

1. Heat a large pot with olive oil. Sauté the carrot, celery, onion, garlic, and bay leaf with a pinch of salt until the vegetables soften.
2. Add the tomatoes and lobster tails to the pot. Pour in enough water to cover the contents (6–8 cups).
3. Bring the mixture to a boil and cook the lobster tails just until the meat is opaque (check frequently to avoid overcooking).
4. Remove the lobster tails, extract the meat, and set aside. Return the shells to the pot and simmer the stock for 40–60 minutes.
5. Strain the stock through a fine sieve, pressing the solids to extract all the flavors. Season with salt and pepper to taste.

Step 2: Cook the Risotto

1. In a large pan, melt the butter and olive oil over medium heat. Add the shallots and sauté until softened and fragrant.
2. Stir in the Arborio rice and cook for 1–2 minutes until the grains are coated in oil and lightly toasted.
3. Deglaze the pan with white wine, stirring constantly until the liquid has evaporated.
4. Gradually add the lobster stock, about ½ cup at a time, stirring continuously. Allow the stock to absorb before adding more. Repeat this process for 20–25 minutes, or until the rice is tender with a slight bite.
5. Stir in the lemon zest, cream cheese, and Pecorino Romano cheese. Mix until creamy.

Step 3: Add the Lobster Meat

1. Gently fold the reserved lobster meat into the risotto. The heat from the dish will warm the meat without overcooking it.

Step 4: Serve and Garnish

1. Serve the Lobster Risotto immediately in warm bowls or plates.
2. Top with additional Pecorino Romano cheese and garnish with fresh chives.

Thank you for watching! This Lobster Risotto recipe is the perfect way to show someone you care. If you try it, let me know how it turns out in the comments. Don’t forget to like and subscribe for more delicious recipes. See you in the next video!