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Shrimp and Lobster Risotto Recipe

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This creamy Shrimp and Lobster Risotto features tender Arborio rice cooked slowly in a rich homemade seafood stock, infused with succulent lobster tail and shrimp. Enhanced with a splash of cream, Parmesan cheese, and a hint of lemon, it’s a luxurious Italian main course perfect for a special occasion or romantic dinner at home.

  • Total Time: 40 minutes
  • Yield: 4 Servings

Ingredients

Seafood Stock

  • 1 tbsp Olive Oil
  • 1 large Carrot, large chop
  • 1 Onion, large chop
  • 1 stalk Celery, large chop
  • 2 Garlic Cloves
  • 1/2 Lemon, juiced
  • 2 Bay Leaves
  • 6 Whole Black Peppercorns
  • 1/2 tsp Kosher Salt
  • 1 cup Water
  • 1 cup Dry White Wine
  • 6 cups Vegetable Stock
  • 2 large Lobster Tails
  • 1 lb Shrimp, peeled and deveined

Risotto

  • 1 cup Arborio Rice
  • 1 Shallot, finely diced
  • 2 Garlic Cloves, minced
  • 1/3 cup Parmesan Cheese, grated
  • 2 tbsp Heavy Cream or butter
  • Extra Lemon for garnish

Instructions

  1. Make the Seafood Stock: In a medium pot, heat olive oil over medium heat. Add the onion, carrot, celery, garlic, lemon juice, bay leaves, and peppercorns. Sauté for 5–6 minutes until fragrant and lightly browned.
  2. Deglaze and Simmer: Deglaze the pan with the dry white wine and let it reduce for about a minute. Pour in the vegetable stock and water, then bring the mixture to a simmer.
  3. Cook the Seafood: Add the lobster tails and shrimp to the simmering stock. Cook for 6 minutes or until the shrimp are opaque and the lobster tails are cooked through.
  4. Strain the Stock: Remove the cooked shrimp and lobster tails and set them aside. Strain the stock to remove the vegetables, bay leaves, and peppercorns. Keep the strained stock warm on the stove for the risotto.
  5. Prepare the Risotto Base: In a large skillet or saucepan, heat olive oil over medium heat. Sauté the diced shallot until translucent, about 3 minutes. Add minced garlic and cook for another minute.
  6. Toast the Rice: Stir in the Arborio rice and toast it for 1–2 minutes until lightly golden and fragrant.
  7. Add Stock Gradually: Begin adding the warm seafood stock one ladle at a time, stirring frequently in a figure-eight pattern. Allow each addition to be mostly absorbed before adding the next. Continue this for about 15 minutes.
  8. Add Seafood to Risotto: Chop the cooked lobster and shrimp into bite-sized pieces. Stir them into the risotto and continue adding stock and stirring for another 5–7 minutes until the seafood is warmed through and the rice is creamy yet al dente.
  9. Finish with Cream and Cheese: Stir in the heavy cream (or butter) and grated Parmesan cheese until fully combined and creamy.
  10. Serve and Garnish: Plate the risotto and garnish with extra lemon wedges or chives. For an elegant touch, add half a lobster tail on top of each serving.

Notes

  • Use warm stock when adding to the rice to ensure even cooking and creaminess.
  • Stirring frequently helps release the starch from the rice, creating a creamy texture.
  • You can substitute heavy cream with butter for a lighter finish.
  • Fresh lemon juice brightens the dish—don’t skip it.
  • For extra indulgence, garnish with fresh herbs such as parsley or chives.
  • Make sure not to overcook the seafood in the stock to keep it tender.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/shrimp-and-lobster-risotto-recipe/