Simple Lobster Risotto

Simple Lobster Risotto Recipe
Photo: John Autry; Styling: Cindy Barr
Simmering the shells infuses the broth with lobster flavor and adds elegance to this simple risotto dish.


4 servings (serving size: 1 cup)
Total time: 1 Hour, 3 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 1 Hour, 3 Minutes

Nutritional Information

Calories 374
Fat 10.7 g
Satfat 5.8 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 24.7 g
Carbohydrate 44.4 g
Fiber 4.1 g
Cholesterol 80 mg
Iron 2 mg
Sodium 620 mg
Calcium 63 mg


4 cups fat-free, lower-sodium chicken broth
3 (5-ounce) American lobster tails
3 tablespoons butter, divided
1 cup uncooked Arborio rice or other medium-grain rice
3/4 cup frozen green peas, thawed


Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.

Sustainable Choice: The American lobster population is well managed in Canada and the U.S.