A very rich and creamy risotto with lobster, caramelized onions, and sherry.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.

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  • Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.

  • Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.

  • Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.

  • Mix honey into onions and cook 5 minutes more.

  • Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

Nutrition Facts

565 calories; protein 19.3g; carbohydrates 59.7g; fat 25.4g; cholesterol 87.3mg; sodium 1392.5mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2016
I did tweak this a bit, and it turned out fantastic! Rich and elegant, and perfect for a dinner party or special occasion dinner. I used 1 medium size lobster tail and about 7 (20-25 size) shrimp, that I had cut into smaller pieces. After cooking the shallot and garlic in the oil for about 30 seconds, I added the lobster and shrimp, and sauteed until the shrimp turned pink, then removed the shrimp and lobster to a bowl and added a bit more oil, added the onions right to that same pan and carmelized them a bit before adding the arborio rice to toast it lightly. I couldn't see dirtying another pan to carmelize the onions, and this is how I usually make my risotto (whichever kind I'm making), so I just went my normal route. For the broth, I used a combination of homemade fish stock that I had in the freezer with a bit of chicken stock towards the end (because I ran out of the fish stock). I did not add any salt, as my fish stock was salty enough. I also cut the paprika back to about 1 tsp, and the cream back to about 1/2 cup (again, using up a partial carton that I had open in the fridge). I added the shrimp & lobster back just before serving. It was SO GOOD! Would make again in a heartbeat! Read More
(5)

Most helpful critical review

Rating: 2 stars
03/10/2017
Please do not waste your lobster. The unusual amount of onion and the overpowering cayenne kills the flavor of the lobster. The basic premise is fine, but I've never encountered a risotto that required cream before. I don't think it really needs it, as the stirring during the cooking creates a lovely creamy texture anyway. Next time I'd be more inclined to make a basic risotto and put the lobster on top, but these flavors aren't complementary. The only changes I made were to add the lobster tail shells to the broth for additional flavor and I cut the onion to just half of one. My family likes risottos and this is one that we just couldn't eat. Read More
(5)
17 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
12/29/2016
I did tweak this a bit, and it turned out fantastic! Rich and elegant, and perfect for a dinner party or special occasion dinner. I used 1 medium size lobster tail and about 7 (20-25 size) shrimp, that I had cut into smaller pieces. After cooking the shallot and garlic in the oil for about 30 seconds, I added the lobster and shrimp, and sauteed until the shrimp turned pink, then removed the shrimp and lobster to a bowl and added a bit more oil, added the onions right to that same pan and carmelized them a bit before adding the arborio rice to toast it lightly. I couldn't see dirtying another pan to carmelize the onions, and this is how I usually make my risotto (whichever kind I'm making), so I just went my normal route. For the broth, I used a combination of homemade fish stock that I had in the freezer with a bit of chicken stock towards the end (because I ran out of the fish stock). I did not add any salt, as my fish stock was salty enough. I also cut the paprika back to about 1 tsp, and the cream back to about 1/2 cup (again, using up a partial carton that I had open in the fridge). I added the shrimp & lobster back just before serving. It was SO GOOD! Would make again in a heartbeat! Read More
(5)
Rating: 2 stars
03/10/2017
Please do not waste your lobster. The unusual amount of onion and the overpowering cayenne kills the flavor of the lobster. The basic premise is fine, but I've never encountered a risotto that required cream before. I don't think it really needs it, as the stirring during the cooking creates a lovely creamy texture anyway. Next time I'd be more inclined to make a basic risotto and put the lobster on top, but these flavors aren't complementary. The only changes I made were to add the lobster tail shells to the broth for additional flavor and I cut the onion to just half of one. My family likes risottos and this is one that we just couldn't eat. Read More
(5)
Rating: 2 stars
03/02/2017
We did not like it. Read More
(1)
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Rating: 4 stars
03/27/2018
I subbed shrimp for lobster. No offense but lobster is too expensive for this kind of a recipe. I cut the onions into slices and cartelized them with a little balsamic. Then I took the onions out and cooked the shrimp shallot and garlic together. When cooked I removed them from the pan and put with the onions. I reduced the paprika to 1 teaspoon and cayenne to 1/4 teaspoon. Instead of the sherry I used more of the same wine. I omitted honey. Once the rice was cooked I added in the shrimp and veggies. Everyone loved it and I'll definitely make it again. Read More
(1)
Rating: 5 stars
06/07/2017
We just put in one of the onions and loved it ! Read More
(1)
Rating: 5 stars
03/17/2019
Amazing. I reduced the spices to a smidgin used fish stock lobster and langoustines added some chopped fresh tarragon. It was out of this world. On the menu for next dinner party Read More
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Rating: 5 stars
07/15/2017
Loved this recipe. I changed it a bit. I was trying to copy a recipe from a restaurant. Came across this recipe which sounded like it might taste the same but I used shrimp rather than lobster and I added peas. This is going in our favorites file. Read More
Rating: 2 stars
01/20/2018
I used half and half in place of light cream. I will make this recipe again with very little cayenne pepper as I found it overwhelming. (I didn t think so much as a teaspoon would but it did.) The texture was lovely. I will rate it again next time. Read More
Rating: 4 stars
09/22/2019
It was very good. I used 1 or 2 cups of shrimp/lobster stock with the chicken stock. I did not have more but I think a seafood based stock would work better. The cream and/or honey is not necessary if you are adding cheese and the Sherry already. It had an odd sweet taste to it that I could do without when eating lobster/seafood. I won't add the honey or the cream next time. The stock, cheese and Sherry made it creamy enough. Read More
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