READY IN 45 mins

Lobster Risotto with Peas

Sponsor

Read Review (1)

"Chunks of lobster, baby peas, and Parmigiano-Reggiano bring incredible flavor to this elegant risotto dish." — Carapelli® Olive Oil Holiday

Directions

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.
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.
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.
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.
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.
Transfer to shallow bowls; top with remaining 1/4 cup cheese. Garnish with parsley if desired.

Kitchen-Friendly View

PREP 15 mins
READY IN 45 mins

Reviews More Reviews

Dec 10, 2012

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 will use less cheese next time.

—Tezuka

See full review »

2 Ratings

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Roasted Walnut Pesto Potatoes

Lemon Asparagus Risotto

Prawn and Pine Nut Risotto

Chef John's Baked Mushroom Risotto

Scallops in Pastry with Lobster Sauce

Risotto with Truffle and Parmesan

Emerald Green Risotto

Creamy Roasted Garlic and Chives Risotto

Champagne Lobster

Lobster Creole

Nutrition

Calories
488 kcal
24%

Carbohydrates
49.7 g
16%

Cholesterol
68 mg
23%

Fat
17.3 g
27%

Fiber
2.2 g
9%

Protein
27.1 g
54%

Sodium
631 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lobster Risotto with Peas

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 488
Calories from Fat: 156

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 5.6g 28 %
Cholesterol 68mg 23 %
Sodium 631mg 25 %
** Potassium 341mg 10 %
Total Carbohydrates 49.7g 16 %
Dietary Fiber 2.2g 9 %
Protein 27.1g 54 %
** Sugars 3.6g
** Vitamin A 15 %
** Vitamin C 12 %
** Calcium 28 %
** Iron 14 %
** Thiamin 9 %
** Niacin 44 %
** Vitamin B6 8 %
** Magnesium 14 %
** Folate 16 %

* 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.