Rich, creamy and unforgettable. A restaurant-quality dish
you can make at home in under an hour.Rich, creamy and unforgettable. A restaurant-quality dish you can make at home in under an hour.
Inspired by @missing.no.meals — Follow us for more →
A simple risotto recipe from Lobsterboys, made with fresh, live hardshell North Atlantic lobsters. Take a look at the ingredients and method — easy to follow, and done in just 30 minutes.
1.Boil the lobster
Boil the lobsters in salted water for 10–12 minutes. Remove and let cool.
2.Prepare the lobster
Remove the meat from the shells. Keep the claws whole for serving and roughly chop the remaining meat.
3.Sauté the aromatics
Heat the olive oil and 1 tablespoon of butter in a wide pan. Add the shallot and garlic and cook until softened.
4.Toast the rice
Add the Arborio rice and sauté for 2 minutes. Pour in the wine and stir until mostly absorbed.
5.Get it creamy
Add the warm lobster stock about 1 cup at a time, stirring as it absorbs. Continue cooking for about 20 minutes, then stir in the peas and chopped lobster meat.
6.Final Touch
Stir in the remaining butter and Parmesan. Season with salt and pepper, then serve with the whole lobster claws and fresh parsley.
7.Garnish & Serve
Add a touch of lemon zest or fresh herbs at the end to brighten the dish.
Serve immediately—risotto is best when it’s creamy and loose, not stiff.
Save the shells for lobster stock.
After picking the meat, don’t toss the shells, legs, and bodies — they’re the base for a rich stock.
For a simple lobster stock, place the leftover whole cracked lobster shells in a pot with enough water to cover them, along with a few pieces of onion, celery, and carrot.
Bring to a gentle simmer and cook for about 30–45 minutes, then strain.
Keep the stock warm and use it in place of regular broth as you slowly cook your risotto for a rich lobster flavor.
Healthy and lighter than you'd expect, lobster risotto feels like a splurge, but it's a superfood made simply indulgent.
Our lobsters are pulled from cold Atlantic waters—not farmed, not soft-shell.
Cold water means cleaner, firmer meat that holds up better in storage and reheating.
Get premium, wild-caught, live, hard-shell lobster
delivered to your door overnight.
Get premium,
wild-caught, hard-shell lobster delivered to your door.
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