Easy Lobster Risotto with Garlic Butter

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lobster risotto

What’s Up, Hungry People

Every year between the holidays, I try to make my boyfriend and myself a super fancy meal. I’ve lucked out the last few years and have been able to find lobster tail on a super sale – and fortunately, this year was no different.

I’m obsessed with lobster risotto. I’ve made it many times in the past. Risotto is also an amazing way to cook something that sounds much more impressive than it actually is to make.

And of course, what’s a lobster dinner without a bowl of garlic butter to dip it in?!?

garlic butter lobster risotto

Here’s What You Need

  • Arborio rice: Creamy and perfect for absorbing flavors.
  • Chicken broth: Adds depth and richness to the risotto.
  • Olive oil: For sautéing vegetables and lobster.
  • Shallot: Sweet and delicate, enhancing the flavor base.
  • Green/red bell pepper: Adds color and a hint of sweetness.
  • Sweet corn: A pop of sweetness and texture.
  • Parmesan cheese: Creamy, salty finish to the risotto.
  • Butter: Richness for both the risotto and garlic butter.
  • Garlic: Essential for aromatic flavor.
  • Lobster tails: The star protein, luxurious and tender.
  • Fresh parsley: Freshness and color for garnish.
  • Lemon juice: Brightens the dish with a hint of acidity.
  • White wine: Adds depth and complexity to the risotto.
  • Salt and pepper: Essential seasonings to taste.

Let’s Cook

Start by heating a large skillet over medium-high heat. Add one tablespoon of olive oil and sauté the shallot, bell peppers, corn, and one tablespoon of minced garlic for about 5 minutes until the shallots are fragrant and tender. Then, deglaze the pan with white wine, letting it simmer until most of the liquid has evaporated.

Now, stir in the Arborio rice, letting it absorb the remaining liquid in the skillet. Begin adding the chicken broth, half a cup at a time, stirring continuously. Each addition should be fully absorbed before adding the next. This will take around 20 minutes, but it’s worth the wait!

seafood risotto

While your risotto is cooking, preheat your broiler to high. Carefully cut through the lobster shells with kitchen scissors and pull the meat out so it sits on top of the shell. Toss the lobster meat in a bit of olive oil, season with salt and pepper, and place it on a baking sheet. Broil for 5-6 minutes until the lobster shell turns bright red and the meat is opaque.

Back to the risotto! Once all the broth is absorbed and the rice is creamy and tender, stir in the lemon juice and chopped parsley. Remove the skillet from heat and mix in the Parmesan cheese until it’s fully melted and incorporated.

In a separate small skillet, melt the remaining butter over medium heat with the rest of the minced garlic. Cook until the butter is frothy and beginning to brown. Remove from heat and let it cool slightly.

To serve, spoon the risotto onto plates, top with the broiled lobster, and drizzle with the garlic brown butter. Garnish with extra parsley and a sprinkle of Parmesan.

Tips for Perfect Lobster Risotto

  • Stirring the Risotto: Constant stirring helps release the starches in the Arborio rice, creating that signature creamy texture. Don’t skip this step!
  • Broiling the Lobster: Keep an eye on the lobster while it’s under the broiler. It cooks quickly, and you don’t want to overcook it.
  • Deglazing with Wine: White wine adds a nice depth to the risotto. If you don’t have any, a splash of chicken broth with a squeeze of lemon can work as a substitute.
  • Fresh Ingredients: Fresh parsley and lemon juice add brightness to the dish. Don’t substitute with dried herbs if you can avoid it.
  • Garlic Brown Butter: Letting the butter brown slightly gives it a nutty flavor that pairs wonderfully with the lobster. Just be careful not to burn it!
lobster risotto recipe

Making lobster risotto for a special occasion is a fantastic way to impress with minimal stress. This recipe combines creamy Arborio rice, tender lobster, and a hint of lemon for a truly indulgent dish. Plus, the garlic brown butter adds a rich finishing touch that takes it over the top.

cast iron lobster

Lobster Risotto

The Starving Chef
This lobster risotto is creamy, rich, and perfectly balanced with tender lobster and a hint of lemon.
No ratings yet
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Date Night, New Year’s Eve
Cuisine Fancy Food, Seafood
Servings 2


  • 2 cups arborio rice
  • 8 cups chicken broth
  • 2 tablespoons olive oil
  • 3 tablespoons shallot minced
  • 2 tablespoons green/red bell pepper chopped
  • 3 tablespoons sweet corn
  • 1 cup Parmesan cheese
  • ½ cup butter
  • 2 tablespoons garlic minced
  • 2 fresh lobster tails
  • ½ cup fresh parsley + more for topping
  • 2 tablespoons lemon juice
  • ¼ cup white wine
  • salt & pepper to taste


  • Start the risotto in a large skillet by sautéing the shallot, peppers, corn, and one tablespoon of garlic in a single tablespoon of olive oil over medium-high heat for about 5 minutes. When the shallot is fragrant and tender, deglaze the pan with the white wine.
  • Stir in the dry rice and let it absorb the liquid in the skillet. Add the chicken broth, ½ cup at a time, and stir until it is completely absorbed. This process will take about 20 minutes.
  • While cooking the rice, preheat the broiler. Clip through the shells of the lobster with scissors. Pull the lobster meat out so that it sits on top of the shell. Toss the lobster in olive oil and season with salt and pepper. Broil the lobster on a baking sheet for 5-6 minutes, until the lobster shell has turned bright red.
  • Stir the lemon juice and parsley into the risotto. Remove from the heat and stir in the Parmesan cheese.
  • In a small skillet, melt the remaining butter with the minced garlic until the butter is frothy and beginning to brown. Remove from the heat and let cool.
  • Stir the cooked lobster into the risotto and place the lobster shells on top. Garnish with fresh parsley and Parmesan, and serve with the brown butter garlic for dipping the lobster tail. Enjoy!
Keyword lobster, rice, risotto
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