Lobster Risotto

By Sam Sifton

Updated Feb. 25, 2025

Lobster Risotto
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
5(1,214)
Comments
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So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This is as it should be, always. Lobster is expensive. Make its flavors last. And when you are ready, make this risotto. Heat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have. If the answer is none, do not worry in the least. This is a rich risotto without meat, luxury eating on the cheap.

Featured in: Three Ways Till Sunday

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Ingredients

Yield:Serves 4, plus leftovers
  • ¼cup butter
  • ¼cup extra-virgin olive oil
  • 2medium onions, finely chopped
  • Salt
  • 2cups arborio, carnaroli or other short-grained white rice
  • Meat from 1 cooked lobster, chopped
  • 2tablespoons minced chives
  • ½cup grated Parmesan
  • Freshly ground black pepper
  • About 6 cups lobster stock
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

801 calories; 35 grams fat; 14 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 97 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 23 grams protein; 1307 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot, heat the stock and keep warm.

  2. Step 2

    In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.

  3. Step 3

    Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

Ratings

5 out of 5
1,214 user ratings
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Comments

Jeannie

This is an uncomplicated, yet luxe meal. I cheated with frozen lobster tails, Lobster Better Than Bouillon to add some depth to the incomplete carcasses in the stock, and a pinch of saffron. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end-- a nice addition for this time of year.

Max Alexander

Advice from a Mainer: When making lobster stock one must remove and discard the head sac from inside the carapace. The head sac contains, among other inedible parts, the gills, which will make the stock bitter. Be sure to scrape out and use the tomalley.

DBW

Incredibly tasty. Used homemade lobster stock from NYT recipe. Added a bit more lobster meat than called for because it was available. Thought I had chives but didn't. And we don't eat cheese so that was left out *but* the addition of about a generous 1/2 cup or more of peas added both color and a little pizzazz. Would definitely make it again. Great hit with guest.

Latrina

This is perfect.. I love risotto and lobster risotto is one of my faves. I use seafood broth and scallions instead of chives .. it turned out great and very flavorful. Next time I will add scallops. I will use this recipe with some of my other fave risotto's like asparagus, squash, pumpkin, lemon, parmesan.. (different broth of course)

Taille

Quaint and cringy

Ronald Sopyla

I do the same with shrimp, boiling the shrimp shells to make a stock. Delicious!

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