• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Boulder Locavore®

Easy Flavorful Recipes for Everyday

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Fish Recipes » Lobster Risotto with Saffron and Haricot Vert

    LAST UPDATED: September 25, 2020 • FIRST PUBLISHED: December 30, 2018 By Toni Dash 22 Comments

    Lobster Risotto with Saffron and Haricot Vert

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Lobster Risotto title image

    Lobster Risotto is a rich and creamy main dish that makes any meal special. Perfect for holidays and celebrating! 

    Lobster Risotto title image

    One thing I love about the holidays is the chance to delve into more time-consuming recipes than I usually can manage during the rest of the year.

    The dinner menu for Christmas Eve, Christmas Day and New Year’s Eve drive special attention, wanting to be sure to mark the occasion with panache.

    New Year’s Eve tends to draw planning toward the more decadent, luxe ingredients that we don’t eat as often.

    Soul-warming Lobster Risotto with Saffron and Haricot Vert feels fancy and elegant. With easy step by step instructions anyone can make it at home!

    Lobster Risotto on a gold rimmed plate

    What is Risotto?

    Risotto is a rice dish made with Arborio rice which cooks differently than other types of rice.

    Adding liquid while cooking and usually other ingredients such as meat or vegetables ends with a creamy, lush dish.

    The key about preparing risotto is applying full attention especially toward the end of cooking.

    Unlike other rice, there is a lot of stirring involved while adding the liquid to achieve that beautiful creamy end result.

    It is a bit of a labor of love due to the attention is requires but well worth it!

    Lobster tails on a pewter platter

    What is Lobster Risotto?

    As you’ve guessed from the name, it’s a risotto that has lobster added making it even more rich and elegant!

    Lobster tail meat is used for lobster risotto.

    What Ingredients are in Lobster Risotto?

    The ingredients in risotto are simple and it’s the combination of the right ingredients and their preparation that creates the luscious, rich end result!

    • low sodium Chicken Broth
    • Water
    • 4-5 Lobster Tails (approximately 1 ¼ pounds with shells on)
    • fresh Green Beans or Haricot Vert beans
    • Kosher Salt
    • 1/3 cup Dry White Wine
    • Shallots or Yellow Onion, finely diced
    • Unsalted Butter
    • Canola Oil
    • Large pinch of Saffron threads
    • Arborio Rice
    • Parmesan Cheese, grated
    • Garnish: diced Italian parsley

    Arborio rice

    What is Arborio Rice?

    Arborio rice is a short-grain Italian rice used primarily for making risotto. It is available in grocery stores where other rice can be found.

    What is the Ideal Consistency of Risotto?

    The ideal consistency of risotto is both personal and debatable. I once heard a chef on television say a perfect risotto would relax on the plate and ease out a bit.

    What is Saffron?

    Saffron is a spice derived from part of a flower (the stigma) and comes in ‘threads’. It literally looks like small pieces of thread.

    It is red however creates a brilliant yellow color in foods with a subtle, but distinct flavor. A little goes a long way (which is fortunate because it’s a very expensive spice due to the labor-intensive harvesting).

    It’s a perfect elegant addition to lobster risotto.

    saffron threads in white bowl

    What is Haricot Vert?

    Haricot Vert (pronounced ‘hair-uh-coe vair’) is a long slender green bean with very small seeds. They are delicious and add a nice flavor and bite to this lobster risotto to offset the richness of the dish.

    A visual pop of green is a nice complement to the warm hued lobster risotto too.

    Haricot vert are often pre-packaged when sold at grocery stores rather than in an open bin like regular green beans.

    harticot vert green beans in a box

    Substitutes for Haricot Vert

    Regular green beans can be used for this lobster risotto if haricot vert are not available.

    When making lobster risotto in the spring when asparagus or peas are fresh, they would be a perfect seasonal substitute for the beans.

    Risotto in a wood bowl
    Traditional risotto with saffron (no lobster)

    What is the Ideal Consistency of Risotto?

    The ideal consistency of risotto is both personal and debatable. I once heard a chef on television say a perfect risotto would relax on the plate and ease out a bit.

    I personally prefer a bit more structure but all of this is easily controlled by the addition of liquid during the final stages of cooking.

    If a creamier consistency is desired, more liquid is added.

    How to Prepare the Lobster Tails for Lobster Risotto

    Preparing the lobster tails for the risotto is easy!

    Preparing lobster tails for lobster risotto

    1. With a sharp, heavy knife split the lobster tail shells lengthwise (photo 1).
    2. Using your hands, remove the meat from the shell (does not matter if the meat pulls apart). Reserve tail shells.(photo 2)
    3. If the lobster has a large vein (which is really the lobster’s intestine) on the back of the meat remove it and discard (photo 3).
    4. Cut lobster meat into bite sized pieces. Place in a bowl, cover and refrigerate until needed.
    5. The lobster tail shells to broth and water to make a stock that will be used in making the lobster risotto (photo 4).

    Lobster Risotto with Saffron and Haricot Vert BoulderLocavore.com

    For some other fun New Year’s Eve recipe, you might enjoy:

    •  Champagne Cup cocktail
    • Chocolate Soufflé
    • Angela Pia dessert

    How to Make Lobster Risotto – Step by Step:

    Lobster Risotto title image

    Lobster Risotto with Saffron and Haricot Vert

    This luscious, luxe risotto is perfect for a special celebration or any meal you wish to make out of the ordinary.
    5 from 14 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: main
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 15 minutes
    Servings: 8 7-8 servings
    Calories: 351kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 4 cups low sodium Chicken Broth
    • 2 ½ cups water
    • 4-5 Lobster Tails (approximately 1 ¼ pounds with shells on)
    • ¾ pounds fresh Green Beans or Haricot Vert beans
    • Large pinch of Kosher Salt
    • 1/3 cup Dry White Wine
    • ¼ cup Shallots or Yellow Onion , finely diced
    • 3 + 1 tablespoons unsalted Butter
    • 3 tablespoons Canola Oil
    • Large pinch of Saffron threads
    • 2 ½ cups Arborio Rice
    • ¼ cup Parmesan Cheese , grated
    • Garnish: diced Italian parsley

    Instructions

    • In a stock pot combine chicken broth and 2 ½ cups water over medium-low heat; bring to a gentle simmer.
    • With a sharp, heavy knife split the lobster tail shells lengthwise. 
    • Using your hands, remove the meat from the shell (does not matter is it pulls apart). Reserve tail shells. If the lobster has a large vein (which is really the lobster’s intestine) on the back of the meat remove it and discard (see photo).
    • Cut lobster meat into bite sized pieces. Place in a bowl, cover and refrigerate until needed.
    • Add lobster tail shells to the stock. Continue to simmer stock over medium-low heat for 30 minutes.
    • Rinse and trim green beans. Cut into 1 inch lengths. 
    • Blanch the beans by placing them in boiling water with a pinch of salt for 3-4 minutes and transfer them to an ice bath (bowl with cold water and ice cubes) for 1 minute. Drain and set aside. Note: Test a green bean for doneness after blanching. They do not soften incredibly after being put into the risotto so allow them to stay in the boiling water until close to your preferred softness.
    • Strain the lobster shells from the stock. Return stock to stovetop over low heat and discard shells.
    • In a large Dutch oven or Casserole over medium high heat, combine 3 tablespoons butter and 3 tablespoons canola oil, stirring until butter melts.
    • In a separate small mixing bowl, rub a large pinch of saffron threads between thumb and forefinger to break up the threads; add to bowl. Add ½ cup of the simmering stock to crushed saffron.
    • To the Dutch oven add diced shallots or onion. Sauté, stirring frequently until translucent (about 2-3 minutes); do not brown.
    • Add rice to Dutch oven. Stir to coat fully with butter-oil-shallot mixture. Stir over medium-high heat for 2-3 minutes.
    • Pour white wine into Dutch oven, cooking stirring constantly until liquid evaporates (about 1 minute).
    • Add ¼ cup stock to rice mixture, stirring until absorbed. Repeat, continuing to add stock and stir until liquid is absorbed.
    • After 12 minutes, pour in crushed saffron and stock mixture. Stir until liquid is absorbed.
    • After 18 minutes add the green beans and stir to combine. Continue to add stock, stirring until liquid is absorbed.
    • Taste the rice around 20 minutes and when it is ‘al dente’, soft but still with structure in the middle, the lobster should be added. If it is not yet this texture at 20 minutes, continue to add stock, letting it absorb, tasting the rice until the desired texture is reached to add the lobster. If you run out of stock before the rice reaches the desired consistency, add water ¼ cup at a time until the rice is ‘al dente’.
    • Cook the rice with the lobster added, stirring constantly for 5 minutes.
    • After 5 minutes, turn off the heat and stir in the parmesan cheese, 1 tablespoon of butter, salt and pepper to taste. Serve immediately. Garnish with diced Italian parsley.

    Nutrition

    Serving: 6g | Calories: 351kcal | Carbohydrates: 54g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 227mg | Potassium: 316mg | Fiber: 2g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5.5mg | Calcium: 88mg | Iron: 3.5mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: December 28, 2012

    « New Year’s Eve Appetizers You’ll Love
    Easy Chicken Soup Recipes »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Francis says

      May 01, 2020 at 4:07 pm

      Is the lobster meat raw when you put it in with the rice?

      Reply
      • Toni Dash says

        May 01, 2020 at 8:09 pm

        Yes!

        Reply
    2. Lori says

      January 28, 2019 at 6:03 am

      5 stars
      Such a perfect dinner idea for Valentine’s Day. Lobster takes risotto to a new level!

      Reply
    3. Sommer says

      January 25, 2019 at 7:06 pm

      5 stars
      Made this for date night and it was perfect!

      Reply
    4. Gina says

      January 25, 2019 at 2:55 pm

      5 stars
      This recipe seriously impresses. Thank you!

      Reply
    5. Melissa says

      January 25, 2019 at 11:41 am

      5 stars
      To say this is amazing is an understatement! Perfect for entertaining, too.

      Reply
    « Older Comments

    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    Search Boulder Locavore

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Subway Cookies Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • ALL BUTTER PIE CRUST Perfect All Butter Pie Crust – An Easy Guide for Success Every Time

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.