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Lobster Risotto

Rated as 4.06 out of 5 Stars
0

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

1 h 15 m servings 565
Original recipe yields 6 servings

Directions

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  1. Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
  2. Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
  3. 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.
  4. 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.
  5. Mix honey into onions and cook 5 minutes more.
  6. 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


Per Serving: 565 calories; 25.4 59.7 19.3 87 1393 Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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) shrim...

Most helpful critical review

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...

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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...

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) shrim...

Wonderful dish. Will make again. The recipe calls for 2 onions but I felt it was a typo and did 2 cups of onions. I feel this was the right call. I also cut the Cheyenne in half, not because I d...

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 o...

We did not like it.

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 ne...

Excellent Recipe! Unlike some other reviewers I did not find the cayenne overpowering. It does add a bit of bite, which I like. I found I could definitely taste the lobster. The only drawback is...

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

Second time was even better than the first. The key is patience with adding the broth. Keep stirring and let it evaporate fully with each cup. Like with all things, it's better when you take you...