Lobster Risotto is a rich and creamy main dish that makes any meal special. Perfect for holidays and celebrating!
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!
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!
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
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.
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.
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.
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!
- With a sharp, heavy knife split the lobster tail shells lengthwise (photo 1).
- Using your hands, remove the meat from the shell (does not matter if the meat pulls apart). Reserve tail shells.(photo 2)
- 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).
- Cut lobster meat into bite sized pieces. Place in a bowl, cover and refrigerate until needed.
- The lobster tail shells to broth and water to make a stock that will be used in making the lobster risotto (photo 4).
For some other fun New Year’s Eve recipe, you might enjoy:
How to Make Lobster Risotto – Step by Step:
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.
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.
Originally published: December 28, 2012
Francis says
Is the lobster meat raw when you put it in with the rice?
Toni Dash says
Yes!
Lori says
Such a perfect dinner idea for Valentine’s Day. Lobster takes risotto to a new level!
Sommer says
Made this for date night and it was perfect!
Gina says
This recipe seriously impresses. Thank you!
Melissa says
To say this is amazing is an understatement! Perfect for entertaining, too.
Bec says
This looks like such an elegant dish! I think anything with lobster is worthy of a New Year’s Eve dinner!
Kimberly says
What an absolutely heavenly flavor combo – perfect for a special occasion!
Kimberly says
This is such a heavenly flavor combination – perfect for a special occasion!
Courtney O'Dell says
I LOVE a good risotto recipe – and with lobster?!?! Holy yum! Can’t wait to make this again!
Sabrina says
What an amazing dish!
Kara says
I’ve never made risotto before, but this was so yummy!
Heather says
Hi there! Does the lobster cook in the 5 minutes after it’s added to the rice?
Thanks! – Heather
Toni Dash says
Yes it does Heather. Lobster cooks quickly and because you are using bite-size pieces, we found this to be the perfect cooking method to leave the lobster tender and succulent in the risotto. If overcooked it can become chewy. Hope that helps!
Heather says
Hi Toni! This was SO, SO amazing!!! Thank you for and impressive dish!!! I was wondering if you wouldn’t mind if I shared the recipe through my (very small) blog?
Toni Dash says
Hi Heather. I’m so glad you like the recipe. Unfortunately I do not allow my recipes to be republished elsewhere but you are welcome to mention the recipe on your blog and link to it here. That is what I do when I like a recipe that is not my own; that way my readers can enjoy it but here is no copyright violation or Google issues with duplicating content. Thanks very much for asking.
Heather says
Thanks Toni! I will simply link back to you for the recipe! I will let you know when I post and if you have any concerns I will edit as you wish.
Have a wonderful day!
Shiloh Barkley says
This does look like a lot work. I ave made risotto before, but not with high maintenance ingredients, and it was delicious!
Toni Dash says
The true work in the risotto as it sounds that you already know is the rapt attention it demands when adding the liquid and stirring, stirring, stirring! These ingredients, the lobster, really don’t change the process other than needing some care themselves! I assure you the end result is well worth it.
Elizabeth @ Eating Local in the Lou says
Simply beautiful and perfect for a great year ahead!
susan says
I induldge in risotto about once a year. And this one, with lobster, oh my! Looks amazing Toni! Happy New Year and many blessings to you and your family!
Toni Dash says
Thank you Susan! My best wishes to you and your family as well. I look forward to more of your beautiful food in 2013!