This Lobster Risotto is creamy, lemony, and packed with chunks of lobster. It’s a seafood lover’s dream come true!

People have been gatekeeping the secret to risotto from you. Don’t make it in a pot. Make risotto in a large skillet. It makes all the difference in the world for the rice quickly absorbing the broth.

Feel free to cook your own lobster if you prefer, but I quickly thawed two pre-cooked frozen lobster packs, chopped most of the meat (reserving a few of the prettiest pieces for the top) and warmed the lobster meat over a low flame with butter and fresh lemon juice while I was cooking the risotto. So easy!

All in all, this took dish about half an hour to make and cost less than $40 for FOUR servings. Leftovers also reheat perfectly on the stove with a bit of butter. I hope you love this epic dinner as much as I do. Don’t forget to pin it for your next celebration!

Lobster Risotto

1 cup Arborio rice
2 cups lobster meet, cooked and diced*
4 cups vegetable broth
2 shallots, finely chopped
4 cloves garlic, minced
3 Tbsp butter
1/2 cup grated Parmesan cheese
1 lemon
Salt, pepper, and paprika to taste
1 Tbsp fresh chives

1. Warm vegetable broth in a medium saucepan and keep warm while you make the risotto.
2. Chop lobster meat, serving some large chunks for the top, and warm in a pot with 1 Tbsp butter and the juice of half a lemon while you make the risotto.
3. In a large skillet, melt 2 Tbsp butter over medium heat. Add the shallots and sauté until translucent, about 3 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
4. Add the Arborio rice to the pot, stirring until lightly toasted, about 2-3 minutes.
5. Slowly add one cup of warm broth to the rice. Stir until most of the liquid is absorbed. Add the broth one ladle at a time, stirring until each ladle is absorbed. This should take about 20 minutes over medium heat.
6. Once the rice is cooked to al dente and most of the liquid has been absorbed, season with salt, pepper, and paprika, then fold in the lobster with its lemon butter liquid, parmesan cheese, reserving some of the large lobster chunks for the top. Sprinkle each serving with more parmesan cheese, and fresh chives or Italian parsley. Serve with lemon wedges.

*Feel free to cook your own lobster but I bought fabulous frozen lobster meat, thawed it, and then warmed it with 1 Tbsp butter and the juice of half a lemon over low heat in a saucepan. I tossed the lobster meat and the lemon butter into the risotto.

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