Lobster Risotto From Hell’s Kitchen

I know you’re saying Lobster Risotto?? Yes and if you shop smart it will be fine and the dish is delicious, be sure to use the shells in the stock. Speaking of stock, I actually found a lobster stock made by the “Better Than Bouillon” folks and it’s good but there chicken stock works too.

Watch for a sale at your major grocery store, I bought 7oz. lobster tails for $5/each and used four in the recipe, it was perfect.

Lobster Risotto From Hell’s Kitchen

Servings: 4

Cook time: 35 Minutes

Prep time: 30 Minutes


  • Quick Lobster Stock
  • 8 Cups / Water (or use 6 cups water/2 cups white wine) You may want to have 2 more cups of chicken stock warming as a back up
  • 4 7/8oz. / Lobster Tails
  • 1 Medium / Onion Peeled and Rough Chopped
  • 1 Carrot Sliced
  • 1 Rib / Celery Sliced
  • 1 Tomato (Chopped) or use an 8 oz. can crushed or diced tomatoes
  • 1 Bay Leaf
  • Salt and Pepper Be sure to taste stock before you add more
  • Lobster Risotto
  • 1 Tablespoon / Olive Oil (Extra Virgin)
  • 1 Tablespoon / Shallots (Minced)
  • 2 Cloves / Garlic (Minced)
  • 1 1/2 Cups / Arborio Rice
  • 1/3rd Cup / Dry White Wine
  • 4-6 Cups / Lobster Stock May need more depending on how rice cooks.
  • Diced Lobster Meat Reserved from Lobster Stock
  • 2 Tablespoons / Cream Cheese
  • 1 Whole / Lemon (Zest)
  • Salt and Pepper To Taste
  • 2 Tablespoons / Chives (Fresh, Chopped)
  • Shaved / Parmesan Cheese


  1. Quick Lobster Stock
  2. Bring 6 cups of water to a boil, add fresh or thawed lobster and continue to boil for 4 minutes. Remove lobster and plunge into ice water to stop cooking. Split the tails and remove the lobster meat. Return the shells to the boiling water then dice the meat for the risotto and refrigerate.
  3. Add lobster or chicken stock and then the onion, carrot, celery, tomato, bay leaf, check for salt and add salt & pepper to taste. Simmer the broth for 20 minutes then strain out the lobster shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
  4. Lobster Risotto
  5. Bring a large skillet or frying pan to medium heat, add olive oil, shallots and garlic. Cook until softened (1-2 minutes).
  6. Add the Arborio rice, cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
  7. Add wine and cook for a minute, keeping the rice moving (stirring frequently).
  8. Add one-third to half of the lobster stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
  9. Add the remaining lobster stock in ladled increments, allowing the rice to slowly absorb the liquid until the Arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
  10. Add the reserved diced lobster meat, butter, cream cheese, lemon zest grated Parm, why not? and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
  11. Correct the seasoning (if necessary), serve and garnish with parmigiana and chives (if desired).