Photo: John Autry; Styling: Cindy Barr
Total Time:
1 Hour 3 Mins
Yield:
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

Lindawapp
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

MDarleneM
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

cyndeecooks
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

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

RobertYatto's Review

carsonish
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

dmt4641
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

Sandi218
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

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

dmt4641's Review

daylisa1
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

Starlarayne04
January 01, 2011
ABSOLUTELY delicious!!! and easy to make...