Creamy, elegant, and undeniably romantic, this Lobster Risotto is the perfect centerpiece for a Valentine’s Day dinner at home. Tender lobster meat is folded into silky Arborio rice, slowly simmered with savory seafood stock, white wine, butter, and Parmesan for a restaurant-quality dish that feels indulgent yet achievable. Whether you’re cooking for a special someone or celebrating a cozy night in, this classic lobster risotto delivers rich flavor, luxurious texture, and impressive presentation—no reservation required.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Yield: 4 servings
Ingredients
- 2 lobster tails (about 6–8 ounces each), cooked and chopped
- 4 cups seafood stock or lobster stock, kept warm
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley or chives, finely chopped (optional)
- Lemon zest, for garnish (optional)
Directions
- Prepare the lobster:
If not already cooked, steam or boil lobster tails until opaque and firm, about 6–8 minutes. Remove meat from shells, chop into bite-sized pieces, and set aside. Keep warm. - Warm the stock:
Heat seafood stock in a saucepan over low heat. Keep it warm throughout the cooking process. Tip: Cold stock will slow cooking and affect risotto’s creamy texture. - Sauté aromatics:
Heat olive oil and 1 tablespoon butter in a large skillet or saucepan over medium heat. Add shallot and cook until softened, about 2–3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. - Toast the rice:
Add Arborio rice to the pan and stir constantly for 1–2 minutes, allowing the rice to lightly toast and absorb the flavors. - Deglaze with wine:
Pour in white wine and cook, stirring, until nearly all liquid has evaporated. - Cook the risotto:
Add warm stock, 1/2 cup at a time, stirring frequently. Allow each addition to absorb before adding more. Continue until rice is tender but slightly firm in the center, about 18–22 minutes. - Finish the risotto:
Gently fold in chopped lobster meat, remaining 1 tablespoon butter, and Parmesan cheese. Season with salt and pepper to taste. Remove from heat. - Serve immediately:
Garnish with fresh herbs and lemon zest if desired. Serve hot for best texture and flavor.
Best Practice Tip: Risotto should be creamy and slightly loose—not thick or dry. If needed, add a splash of warm stock just before serving.
Nutrition Facts (per serving) — Estimated values
- Calories: 520
- Protein: 29g
- Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 145mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugars: 3g
- Sodium: 720mg
Conclusion
This Lobster Risotto is a timeless Valentine’s Day classic that transforms simple ingredients into an unforgettable meal. Rich, creamy, and filled with tender lobster, it’s a dish that invites you to slow down, savor each bite, and celebrate love through food. Pair it with a crisp white wine, soft candlelight, and good company for a dinner that feels just as special as the occasion itself.
