Gordon Ramsay Lobster Risotto Recipe 

This luxurious lobster risotto combines creamy Arborio rice with tender lobster meat, Parmesan, and a rich homemade stock. It’s a show-stopping dish perfect for a special dinner. Serve with fresh chives and a squeeze of lemon for the ultimate flavor!

Ingredients Needed:

• 6 cups water
• 1 teaspoon salt, plus more to taste
• 1 whole lobster (or 3 lobster tails)
• 1 medium onion, thinly sliced
• 2 bay leaves
• 2 sprigs fresh parsley
• 2 sprigs fresh thyme
• 4 whole black peppercorns
• 1 tablespoon unsalted butter or olive oil
• ⅓ cup finely chopped shallots (or yellow onion)
• ½ teaspoon minced garlic (about 1 garlic clove)
• 1 cup Arborio rice
• ½ cup dry white wine, room temperature
• 1 cup finely grated Parmesan cheese, divided
• Freshly ground black pepper, to taste
• Chives (chopped, for garnish)
• 1 lemon (cut into wedges, for garnish, optional)

How To Make Lobster Risotto Recipe?

1. Prepare the lobster stock: Fill a stockpot with 6 cups of water and 1 teaspoon of salt. Bring to a boil, add the lobster, and cook for 5 minutes until bright red. Remove the lobster, reserve the liquid, and allow the lobster to cool.
2. Extract the lobster meat: Remove the lobster meat from the shells using kitchen shears. Refrigerate the meat, then return the shells to the stockpot.
3. Simmer the stock: Add the onion, bay leaves, parsley, thyme, and peppercorns to the stockpot. Simmer for 20 minutes. Strain the stock, discard the solids, and return the stock to the pot over low heat to keep it warm.
4. Cook the aromatics: Heat butter in a large skillet over medium-low heat. Add the shallots and sauté for 4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
5. Toast the rice: Add Arborio rice to the skillet, season with salt, and stir to coat. Cook for 2–5 minutes until the rice becomes translucent.
6. Add broth and wine: Stir in ½ cup warm stock and a splash of wine. Cook, stirring often, until the liquid is absorbed. Continue adding broth and wine in ½-cup increments, allowing the rice to absorb each addition, for 25–35 minutes until the rice is al dente.
7. Finish the risotto: Remove the pan from heat, stir in ½ cup Parmesan cheese, and season with black pepper. Cover and let rest for 5 minutes.
8. Serve: Plate the risotto, top with lobster meat, and garnish with chopped chives. Optionally, spritz the lobster with lemon juice before serving.

Recipe Tips:

• Keep the stock warm: Warm stock ensures the rice cooks evenly and absorbs liquid properly.
• Stir often: Constant stirring releases starch from the rice, creating a creamy texture.
• Don’t rush the process: Add the stock gradually and allow time for the rice to absorb the liquid.
• Use fresh lobster: Fresh lobster gives the best flavor, but frozen tails can work in a pinch.
• Season at the end: Adjust salt and pepper after adding the Parmesan to avoid over-seasoning.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the risotto completely, then store it in an airtight container in the fridge for up to 2 days.
• Reheat: Reheat in a skillet over low heat, stirring occasionally. Add a splash of stock or water to loosen the consistency.

Nutrition Facts:

• Calories: 525 kcal
• Carbohydrates: 38 g
• Protein: 29 g
• Fat: 26 g
• Saturated Fat: 14 g
• Cholesterol: 140 mg
• Sodium: 870 mg
• Potassium: 750 mg
• Fiber: 2 g
• Sugar: 2 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Tomato Risotto Recipe
• Gordon Ramsay Risotto Recipe
• Gordon Ramsay Asparagus Risotto Recipe