Photo: John Autry; Styling: Cindy Barr
Total Time
1 Hour 3 Mins
4 servings (serving size: 1 cup)

Simmering the shells infuses the broth with lobster flavor and adds elegance to this simple risotto dish.

How to Make It

Step 1

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.

Step 2

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

Ratings & Reviews

MDarleneM's Review

May 03, 2014
The only change I made was caramelizing a sweet onion Before I started the risotto. I added it at the end With the lobster and peas. Was delicious. My boyfriend Was amazed by it!

Sandi218's Review

December 26, 2013
I might add some green onions or chives, a splash or white wine towards the end and some freshly grated Parmesan cheese.

Lindawapp's Review

November 05, 2013
This was absolutely delicious and very easy to make. This will be a recipe I will use for a special occasion and also for just the two of us. My husband absolutely loved it! Made it exactly as written.

cyndeecooks's Review

December 12, 2012
Not that exciting. I added some shallots, but still not that good.

RobertYatto's Review

July 13, 2012
I love lobster and I love risotto. This is an easy recipe for a great dish, as a stand alone or as part of a seafood dinner. I used a freshly steamed Maine lobster instead of just tails, and sauteed shallots in the prep for the risotto. I garnished with fresh parsley even though the peas provide color and taste. Will definitely make this again, and have passed the recipe on to others.

carsonish's Review

February 08, 2012
I had to alter this to fit my needs (I only had cooked lobster claws) and then I messed it up (I dumped in all the broth at once...oooops) but yet it still came out! I was very pleased with this.

SarahRM's Review

February 14, 2011
Terrific. I just made this for me and my husband for Valentine's Day dinner; it was simple and delicious. Too expensive for an ordinary weeknight, but easy enough to keep cooking for a special occasion relaxing rather than a stressful ordeal.

daylisa1's Review

January 18, 2011
Loved this recipe. My first attempt at rissoto. Great flavor !

dmt4641's Review

January 04, 2011
This was the best tasting risotto I've made to date. Simmering the lobster shells really added a nice flavor. I added shallots, garlic, a splash of white wine, and a little parmesan reggiano at the end.

Starlarayne04's Review

January 01, 2011
ABSOLUTELY delicious!!! and easy to make...