Creamy Lobster Risotto Recipe

A grey circle with KF
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins

This Creamy Lobster Risotto is a luscious pasta dinner filled with chunks of buttery lobster, asparagus and sweet peas. The perfect dinner for Valentines Day or a fancy Date Night in.

Top view of Creamy Lobster Risotto in a bowl

A Creamy Lobster Risotto Recipe

I think Risotto gets a bad rap.

Every body says you need to stand over to the stove and stir constantly. That it takes forever to make and can be a little temper-mental. Guys… that’s totally not the case!

Top view of Creamy Lobster Risotto in a bowl

Risotto, to me, is like making soup. If you give it a little love, a stir here, a stir there, and slowly add flavor you are going to come out with a creamy dreamy risotto. You are looking for the risotto to be tender with a little bite to it but not crunchy. And the liquid, i.e. broth, to be absorbed into the rice. It’s almost like an oatmeal type consistency that you’re looking for.

Once you have the risotto at the texture you want it, add in the asparagus and peas and then the cheese. For that finishing touch, and the part that takes this risotto over the top is the buttery chunks of lobster you add at the end. OMG!! Can’t get better than that!

Lobster tails and a bowl of Creamy Lobster Risotto

This Lobster Risotto is so creamy and luscious you’ll have a hard time eating anything else that evening. And most likely, you’ll end up devouring this dish in 5 seconds.

Ok. Maybe not 5 seconds. Maybe 10 seconds, I’ll give you time to swallow.:)

I guarantee you’re going to be obsessed with this dish. I know I was and I seriously can’t wait to make it again next week with my husband and serve it along side a nice juicy tender Filet Mignon.

Surf and Turf baby!! Woot Woot.

Top view of two bowls of Creamy Lobster Risotto

And you better believe I’m having a glass of red wine with a nice heavy pour. Y’all seriously, I have been waiting so long for that glass of wine and it is going to taste so good going down with that steak and this lobster risotto.

I’m salivating just thinking about it. And so should you!

Ok. So that completes the 2nd recipe for this weeks “Valentines Day” focus.

Do you think you can wait another two days before the last one? It’s a goodie. Let’s just say it has chocolate and balloons involved!

Bon Appetit friends and don’t forget to pin this recipe so you can make it next week for your sweetie!

Top view of a bowl of Creamy Lobster Risotto

Creamy Lobster Risotto, a luscious pasta dinner filled with chunks of buttery lobster, asparagus and sweet peas. The perfect dinner for Valentines Day or a fancy Date Night in.

Creamy Lobster Risotto

  • Author: Krista @
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 45 minutes
  • total_time Total Time: 50 minutes
  • yield Yield: 4 1x
  • category Category: Dinner
  • method Method: Stovetop
  • cuisine Cuisine: American


Creamy Lobster Risotto, a luscious pasta dinner filled with chunks of buttery lobster, asparagus and sweet peas. The perfect dinner for Valentines Day or a fancy Date Night in.




  • 2 tablespoons unsalted butter
  • 2 large shallots, minced
  • 2 garlic cloves, minced
  • 1 cup dry arborio rice
  • 1/2 cup white cooking wine
  • 34 cups chicken stock
  • 1 cup chopped asparagus spears, cut into 1/2” pieces
  • 1/2 cup frozen sweet peas
  • 1/2 cup grated pecorino romano cheese
  • 12 tablespoons fresh lemon juice


  • 4 lobster tails (45 oz. each)
  • pot of water
  • salt


For Rissotto:

  1. In medium saucepan add chicken stock. Bring to a simmer and then just keep warm.
  2. In a large saucepan, add butter. Once melted add in shallots. Saute until translucent, about 2-3 minutes. (don’t caramelize or brown them)
  3. Next add in garlic cloves, saute for 30 seconds. Stirring the entire time. Next immediately add in the arborio rice. Stir to incorporate the rice with vegetables and immediately add in white wine. Stir often until the liquid is absorbed, about 2 minutes.
  4. Next add in 1 cup of the broth to the rice pot, simmer over medium low heat. Stirring often, until the liquid is absorbed, about 3-4 minutes.
  5. Once the liquid is absorbed, add another ladleful to the rice. Stir. Repeat this process. Continue to cook until the rice is tender and creamy. Stirring often. about 28-32 minutes.
  6. After you add in the last ladleful of chicken broth, add in asparagus spears and sweet peas to the risotto. This will cook your asparagus and peas. Continue to stir until the liquid is evaporated.
  7. Squeeze in lemon juice and add pecorino romano cheese. Sitr until creamy.

For Lobster:

  1. Fill a large sauce pot with water. Add 1 tablespoon of salt to water. Bring to a boil
  2. Drop lobster tails into the pot, uncovered. Bring to a slow boil.
  3. Then once it’s at a slow boil, cook for 3 additional minutes.
  4. Remove lobster tails from the pot.
  5. Take two of the lobster tails and remove the meat. Dice up the lobster into rough chunks and add lobster meat to the cooked risotto. Stir to incorporate.
  6. With remaining 2 lobster tails, slice in half.
  7. Serve 1 – 1 1/2 cups of risotto for each person and top with half a lobster tail.
  8. Top with diced chives.
  9. Optional: garnish with melted butter on lobster

Keywords: risotto recipe, how to make risotto, easy risotto recipe, lobster risotto, lobster dinner, easy lobster recipe


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22 Responses
  1. Brenda

    I made this recipe and the directions were brutal! The amount of Risotto liquid to add is indicated completely different in the beginning and end of the recipe. Just very confusing to follow, with too long of a intro. And, one cup of Risotto per your recipe is not enough for four people! Also, in my opinion, by adding cheese, it ruined the wine taste which was wonderful before adding the cheese and lemon. Wine should be the focal point of flavor. I ended up not even following the recipe, and did it on my own! Don’t bother with this recipe folks!!!

    1. Krista @ Joyful Healthy Eats

      Oh no I’m sorry you felt it was confusing. I can see now. I just updated the directions to be a little bit more clear.

  2. kathy

    Looks great making as a side with Scallop’s for Christmas dinner. Can I make it a day ahead? WE are expecting a storm and may loose power and would be able to reheat on my gas grill

  3. Jonathan

    Risotto and soup aren’t at all the same. For the most part, you shouldn’t stir soup. If you stir soup, it’ll get cloudy and you won’t be able to degrease it. Risotto should be stirred frequently, especially once the cheese has been added, as to get it to melt. This shouldn’t be constant as constantly stirring risotto could break the kernels and it can be overstirred.

    As for a creamy texture, risotto should NOT be like oatmeal. It should be a little bit brothy. When you put it on a plate or bowl, you should be able to swoosh it around a bit until it flattens out. It shouldn’t be a pile of glop.

    1. Krista @ Joyful Healthy Eats

      Hey Jonathan, I get your thought process behind the comment. I was more just using the analogy of it’s a long slow process that takes a lot of love… but to enjoy it, pour yourself a wine and relax. Not that it’s literally like making soup. 🙂

  4. Tracey Posner

    Both my husband an I loved this dish. Sindebthere are just the 2 of us, I halted the recipe with the exception of the asparagus and peas .A little extra veggie isnt going to hurt anyone.
    I purchased 2 beautiful lobster tails for this dish andvwile elegant, I believe this would be just as elegant with shrimp.
    Totally delicious and I WILL be making this one again! It’s a keeper!

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