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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 @ JoyfulHealthyEats.com
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Description

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.


Scale

Ingredients

Rissotto:

  • 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

Lobster:

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

Instructions

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. Continue to cook until the rice is tender and creamy, adding broth in by cupfuls and stirring often. about 28-32 minutes. {I would add a cup of broth once I noticed that the rice was starting to lose the liquid}
  6. After you add in the last cup of chicken broth in add in asparagus spears and sweet peas. Stir until the liquid is evaporated again. Then 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

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