Lobster Risotto with Peas

Lobster Risotto with Peas


"Chunks of lobster, baby peas, and Parmigiano-Reggiano bring incredible flavor to this elegant risotto dish."
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45 m servings 488 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Bring broth to a boil in a large saucepan over high heat. Add lobster tails; reduce heat. Simmer gently 4 to 5 minutes or until shells turn bright red and lobster meat is opaque. Remove lobster from broth; let cool at least 10 minutes. Keep broth warm over low heat.
  2. If your phone rings, tell the caller you're making Lobster Risotto and you'll call back. At which point, they'll ask you what time is dinner. If you wish, tell them when it's going to be ready and to pick up a bottle of Prosecco on their way.
  3. Meanwhile, heat 2 tablespoons of the oil in a 10-inch saute pan over medium heat. Add onion; saute 3 minutes. Add rice; saute 2 minutes. Add wine; simmer until wine is absorbed. Begin adding warm broth to rice mixture 1/2 cup at a time (a large ladleful), keeping the liquid at a gentle simmer and stirring frequently. When broth is almost absorbed, add another 1/2 cup and continue simmering and stirring frequently.
  4. Meanwhile, shell lobster; cut the meat into 1/2-inch thick chunks. Try not to nibble on too much of the lobster meat. Because, yum, its lobster.
  5. When 3-1/2 cups of the broth are absorbed by the rice (18 to 20 minutes), add lobster meat and peas. Continue simmering and stirring in the last of the broth as needed. Rice should be slightly al dente and the mixture should be creamy. Remove from heat; stir in 1/2 cup of the cheese, remaining 1 tablespoon oil and the lemon peel. Season to taste with salt.
  6. Transfer to shallow bowls; top with remaining 1/4 cup cheese. Garnish with parsley if desired.



This recipe was so good!! Just the cheese had a really strong and overpowering flavor. I squeezed a little lemon juice over the top before I served it and that kind of cut the flavor down a bit....

I had a date with a wonderful young lady, I decided to have her over my place and make the rosotto, It was a huge hit! She loved it thought I was a master chef and even took some home. A resound...

I made this pretty much as listed, though I only needed about half the broth and used fresh peas (nice touch if you can get them). It was fantastic and my husband rated it guest-worthy.

Very good. Opted to use the cheaper frozen lobster from China. No frozen peas but tossed in chopped parsley for color. Nice due to minimal salt requirement; may have used Grana padano instead o...

Made for 2 servings and this is by far the creamiest risotto I've ever made and up to par of Fine Dining !

So delicious! We had some leftover lobster tails (I know, right???) and wanted to use them in a way that respected the fact that they were LOBSTER!!!! I decided on this recipe. WOW! This reci...

This was delicious. I served it with champagne and it made a great birthday dinner!