Lobster Risotto Recipe (2024)

This is an uncomplicated, yet luxe meal. I cheated with frozen lobster tails, Lobster Better Than Bouillon to add some depth to the incomplete carcasses in the stock, and a pinch of saffron. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end-- a nice addition for this time of year.

Advice from a Mainer:When making lobster stock one must remove and discard the head sac from inside the carapace. The head sac contains, among other inedible parts, the gills, which will make the stock bitter. Be sure to scrape out and use the tomalley.

Incredibly tasty. Used homemade lobster stock from NYT recipe. Added a bit more lobster meat than called for because it was available. Thought I had chives but didn't. And we don't eat cheese so that was left out *but* the addition of about a generous 1/2 cup or more of peas added both color and a little pizzazz. Would definitely make it again. Great hit with guest.

This rocked. I bought Seafood Stock at the grocery and it worked very well (but was very expensive). Because my mother, who loves lobster rolls, was coming to dinner, I had HER bring two 1.5 lb lobsters and that worked out quite well (especially since she and boyfriend helped me pick the meat out of the lobsters--the most time-consuming part of this recipe). So, to sum up: Seafood Stock, have guest bring lobsters and pick them. PERFECT! If you were to do this alone, it would be a ton of work.

Quite good, basic risotto recipe. I added a splash of white wine after coating the rice in the butter, just because I never make risotto without that splash of wine. I happened to have 1 1/2 leftover lobsters from a lobster party. I'm not sure how often that happens in life and I'm not sure I would boil lobsters just to make lobster risotto.

I do risotto fairly often so I felt comfortable modifying this recipe. Used scallions and garlic rather than generic onions to start. A splash (1/3 c) of white wine before the lobster stock to start the arborio rice, and marscopone (2 tbls) stirred in with the lobster and Parmesan. Tossed in some fresh peas at the end. Even with the sides, people had 2nd and 3rd of this rich dish.

Adding a tablespoon of mascarpone cheese helps bring the risotto together and I recommend adding it in the end before plating. I also made my own stock by filling a large pot half way with water and adding 1/2 a tomato, 1 white onion, 1 bay leaf, salt and pepper. I cooked the lobster in the broth and put the lobster shells in it. This elevated the flavor and was cheaper than using seafood stock.

Only had lobster tails to use, but they still made a nice stock. Don't skimp on the lobster meat, because really, how often are you going to make this? Actually, lots!!! It was SOO delicious. Also - fresh ground pepper is your friend here. There are two popular lobster stocks in teh NYT Cooking database - use Sam Sifton's SIMPLE one. It's all you need. The stock doesn't take long - make it - don't buy it.

so happy I've been saving wild caught argentine shrimp shells - never thought I would use them - you need 5 or 6 lobster shells to make stock. I read recipes and used tips from several - the stock smell and taste was divine - I did add cognac and flambe it - that's always fun and impressive to guests - I was home alone! A tremendous success for my husband's private birthday celebration... I also added some Argentine shrimp which are more like langostino with the lobster.

Added garlic, onions, saffron and sugar snap peas

Basic risotto recipe, but lobster makes anything better. My modifications:Broth- 40 ounces low salt chic broth + uncooked lobster tail shells (6 tails)+ bay leaves. Simmered about 30 min. Also added 1/2 cup white wine to rice before broth Removed meat from 6 fresh tails and cut in smaller chunks. Cooked meat by using slight adaptation Thomas Keller's lobster poaching method- warmed 1 tbl water in sauce pan and over low heat slowly whisked in chunks of butter. Added meat and gently poached

Just fantastic. I found that I needed more liquid than the recipe called for and I made my own stock. Highly recommend making your stock from scratch the night before.

some groceries have cooked lobster, a plus :)

I did make some changes to it, but the overall recipe was a great starting point. I used 1.5 cups risotto, so only 2T of butter and olive oil. Subbed 2 shallots for the onions because I love shallots in risotto. I added 1 tsp dried tarragon with the rice and some peas at the end which gave it some delightful subtle sweetness that paired well with the lobster.

FYI from the Maine Dept. of Environmental Health:Lobster Tomalley: No Consumption. While there is no known safety considerations when it comes to eating lobster meat, consumers are advised to refrain from eating the tomalley. The tomalley is the soft, green substance found in the body cavity of the lobster. It functions as the liver and pancreas, and test results have shown the tomalley can accumulate contaminants found in the environment.

I added fresh peas. Outstanding.

I used frozen lobster tails. Easy to extract from shell and I didn't have to deal with the head sac. Made Sam Sifton's easy lobster stock. Next time I'll add some white wine as other reviewers suggested but it's delicious without the wine.

Simple with incredible results. Easily halved the recipe with more than enough for a single person with some to share. I ended up using about 4.5 cups of stock to 1 cup of Arborio rice, and I resisted the urge to add garlic — the chives stirred in at the end added those fresh allium notes I wanted.

Simple and tasty recipe. I added garlic and 1/3 cup of white wine and used "Better Than Bullion Lobster Base" since I did not have any lobster stock and it still tasted amazing. I also supplemented my 2 lobster tails with shrimp since it was not enough.

Great recipe, but initially very lack luster until I added lemon zest.

Perfect as written I'm sure,but took two suggestions.Added 1/2 cup white wine to "buttered" rice and 2 tablespoons of macaroons at end.

Made Robert Capon’s lobster stock for this risotto. Added deep flavor. It takes some time but it’s time well spent.

The recipe read as a bit flat for a risotto. I subbed in a leek and 2 shallots for the onion and added 3 minced cloves of garlic. Added 1/2 cup white wine to the rice before adding stock. I made stock from the lobster shells which was rich and flavorful even after just a few hours of simmering. I added some lightly sautéed asparagus at the end and adding some sautéed mushrooms might also add an interesting dimension to the dish. Definitely needs salt if you don't have a salted stock.

This turned out great. I cheated my way to a stock by cooking the tails first in the boiling & salted water, then added black peppercorns, onion, and oregano around when I removed the cooked tails. I then returned the lobster tail shells to the boiling water after I was done removing the meat from them. I'm sure it would have been even better with a long-cooked stock but it still turned out great with this quick version.

Delicious!!! Easy !!! I didn’t change anything!!! Perfect!!!

This was delicious! I had saved lobster shells in my freezer from lobster dinner a couple of months ago with the idea of using them to make stock for this risotto. I followed the recipe to the letter, but was surprised not to see salt among the ingredients for either the stock or the risotto, so i added some to taste. We served this to my parents for Mother's day dinner with a side of lobster tail to rave reviews! Thanks once again NYT Cooking for another wonderful recipe!

Simple and delicious. Cheated with frozen lobster (used more than recipe) and store-bought seafood stock. Next time, I would doctor the store-bought stock by cooking with leftover shrimp and crab shells that I keep in the freezer. This would also be lovely with Gruyère instead of Parmesan.

With a lid covering the pot or keep it open?