Creamy rice with cherry tomatoes, cooked lobster, Parmesan, and mascarpone, brightened with lemon zest and chives.
Taste the rice as it cooks
Add hot stock gradually and stir frequently. Stop when the grains are tender with a little bite and the sauce is loose enough to flow.
Lobster Risotto
Risotto with cherry tomatoes, seafood stock, cooked lobster, Parmesan, and mascarpone, finished with chives and lemon zest.
Ingredients
- 6 Cups Seafood or Lobster Stock store-bought or homemade
4 Tbsp. Unsalted Butter divided- 6 Oz. Cherry Tomatoes halved
- Kosher Salt to taste; stock and Parmesan vary in saltiness
- 1 Large Shallot finely chopped
- 2 Cloves Garlic sliced
- 1½ Cups Rice arborio, vialone nano, or carnaroli
- 1 Cup White Wine dry
- 2 Oz. Parmesan Cheese finely grated, plus more for serving
- ¼ Cup Mascarpone
- 6 Oz. Lobster Meat cooked and chopped
- 2 Tbsp. Chives finely chopped, plus more for serving
- 1 Tsp. Lemon zest finely grated
- 1 Pinch Crushed Red Pepper optional flakes
Equipment
Instructions
- Heat the stock in a saucepan and keep it at a gentle simmer while cooking the rice.
- Melt 2 tablespoons butter in a large high-sided skillet. Add the tomatoes and a little salt; cook until they start to soften. Stir in the shallot and garlic and cook until fragrant, about 2 minutes more.
- Add 1 tablespoon butter and the rice. Stir over medium heat for 2–3 minutes to coat and lightly toast the grains without scorching. Add the wine and stir until nearly absorbed, about 2 minutes.
- Add hot stock about ½ cup (4 fluid ounces) at a time. Stir frequently, letting most of each addition absorb before adding more. Begin tasting the rice after about 20 minutes; continue until tender with a slight bite, about 25–30 minutes in total. Keep the risotto loose and creamy, not dry; you may not need every drop of stock. Stir in the remaining 1 tablespoon butter, Parmesan, and mascarpone. Fold in the already-cooked lobster and warm gently until hot, then add chives, lemon zest, and optional pepper flakes. Taste before adding more salt.
- Spoon into warm bowls and serve immediately, with extra Parmesan and chives if desired. If the risotto thickens before serving, loosen it with a little hot stock.
Notes
Use cooked lobster meat, not raw lobster. The butter is divided 2 tablespoons for the vegetables, 1 for toasting the rice, and 1 to finish. Stock absorption varies with the rice and pan; judge texture rather than forcing in all the liquid. Timing is approximate.
Tried this recipe?
Let us know how it was!Adapted from Brooke Caison’s Lobster Risotto at Delish.