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Lobster Risotto
December 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!

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