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Lobster Risotto Recipe

Celebrity chef Gordon Ramsay's Lobster Risotto combines Arborio rice with fresh lobster meat, creating a luxurious Italian dish. The risotto achieves its signature creamy texture through careful stirring while gradually adding warm seafood stock. Enhanced with white wine, shallots, and finished with butter and Parmesan cheese, this elevated comfort food showcases the sweet, delicate flavor of the lobster.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Fish, Gordon Ramsay, Hell's Kitchen, Lobster, Recipes, Risotto, Starters
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the Lobster

  • 3 6 oz lobster tails about 1.5 pounds
  • Salt to Taste

For the Risotto

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 6 cups warm chicken or seafood stock
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • Optional: Fresh parsley or chives, chopped for garnish

For Lobster, Infused Oil (Optional)

  • Lobster shells
  • 1/2 cup olive oil

Instructions
 

Cook the Lobster

  • Boil the Lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes. Remove and let cool.
  • Extract the Meat: Remove the lobster meat from the shells. Chop the meat into bite-sized pieces. Set aside. Reserve the shells for the infused oil if desired.
  • Make the Lobster Infused Oil (Optional)
  • Heat the Shells and Oil: Heat the lobster shells with olive oil over low heat for 10-15 minutes to infuse the oil. Strain and set aside.

Prepare the Risotto

  • Sauté Onions: In a large pan, heat olive oil. Add the onion and cook until translucent.
  • Toast the Rice: Add the Arborio rice and stir until the grains are well-coated and slightly toasted.
  • Deglaze with Wine: Pour in the white wine and stir until almost completely absorbed.
  • Add Stock Gradually: Add the warm Stock, stirring frequently, one ladle at a time. Wait until each addition is almost fully absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
  • Add Lobster: Add the lobster meat to heat through a few minutes before the risotto is done.
  • Finish the Risotto: Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.

To Serve

  • Serve the risotto warm, garnished with chopped parsley or chives. Drizzle with the lobster-infused oil if you made it.

Video

Notes

Lightly toast the arborio rice in olive oil before adding liquid to develop a nutty flavor. This ensures that each grain retains its structure while achieving a creamy consistency.