Shrimp and Lobster Risotto Recipe

This creamy shrimp and lobster risotto is made with rich homemade seafood stock, tender Arborio rice, and succulent lobster tail and shrimp pieces. Finished with a splash of cream, parmesan, and lemon, it’s an indulgent dish perfect for date night or a special occasion at home.

Why This Recipe Works

Perfect Balance of Flavors: Shrimp and lobster risotto has a wonderful balance of flavors and textures! The natural sweetness of the shellfish pairs beautifully with the rich, creamy rice base. And the homemade seafood stock infuses every grain of rice with deep flavor!

Versatile for Any Season: While seafood risotto might seem like a summer dish, this recipe works beautifully year-round. In warmer months, it feels light with a squeeze of fresh lemon and some herbs, while in colder weather, the creamy, comforting texture provides exactly the coziness we crave.

Simple Yet Sophisticated: This lobster and shrimp risotto recipe is relatively simple to make, yet so sophisticated to serve! The combination of lobster and shrimp creates a dish that feels truly indulgent, making any meal feel like a special occasion.

Supplies Needed

Large pot
Large skillet or saucepan
Fine mesh strainer
Wooden spoon or silicone spatula
Ladle for adding stock

Ingredients

Lobster Tails: Lobster tails are easy to cook, and the shells add extra flavor to the stock!
Shrimp: Choose large or jumbo shrimp with shells on for maximum flavor.

For the Stock

Olive Oil: Use a good quality extra virgin olive oil for sautéing the aromatics.
Aromatics: To build flavor in the stock, you will need carrots, onion, celery, and garlic!
Lemon: A bit of lemon juice brightens up the flavor.
Bay Leaves: For a subtle depth of flavor.
Black Peppercorns: Add a gentle spice to the stock.
Kosher Salt: To taste!
Dry White Wine: A bit of white wine adds acidity and complexity.
Vegetable Stock: This forms the base of the stock.

For the Risotto

Arborio Rice: It is essential to use Arborio rice when making risotto! It has a high starch content that will get nice and creamy while it cooks.
Shallot: Milder than onion, to prevent overwhelming the seafood flavors.
Garlic: For a depth of savory flavor!
Parmesan Cheese: Use freshly grated Parmigiano Reggiano for the best flavor.
Heavy Cream: Just enough to add luxurious richness.
Lemon: Serve the shrimp and lobster risotto with lemon wedges on the side!

Making A Seafood Stock

Sauté Ingredients: In a medium pot, heat olive oil over medium heat. Then add the onion, carrot, celery, garlic, lemon juice, bay leaf, and peppercorns. Sauté for 5–6 minutes until fragrant and lightly browned.
Add White Wine: Deglaze the pan with white wine (if using) and let it reduce for a minute. Then pour in the vegetable stock and water and bring to a simmer.
Add Shellfish: Add the lobster tails and shrimp to the simmering liquid and cook for 6 minutes or until no longer translucent and the shellfish become opaque.
Strain & Reserve: Remove the shrimp and the lobster and set aside. Strain the remaining stock and discard the whole veggies, and keep the stock in a pot near the stove for making the risotto.

Pro Tip! To remove the lobster meat from the tail, use kitchen shears to cut the shell and remove the meat gently with a fork. Be sure to remove any green material that might be left in the digestive tract. Slice into bite-sized pieces to mix into the risotto, or keep the meat in large pieces to serve on top of the risotto!

How To Make Shrimp and Lobster Risotto

Sauté Shallot & Garlic: In a large skillet or saucepan, heat olive oil over medium heat. Sauté the diced shallot until translucent, about 3 minutes. Add garlic and cook 1 more minute.
Add Rice: Stir in the Arborio rice and toast for 1–2 minutes until lightly golden.
Slowly Add Prepared Stock: Begin adding warm seafood stock 1 ladle at a time, stirring frequently. Let each addition absorb before adding more. Move the spatula in a figure eight pattern in the pan.
Add Shellfish: After about 15 minutes, stir in the chopped shrimp and lobster tail meat. Continue adding stock and stirring for another 5–7 minutes until the seafood is just warmed through and the rice is creamy and tender but still al dente.
Add Cream & Cheese: Stir in the heavy cream and Parmesan cheese and mix until fully combined.
Serve: Plate the risotto and garnish with extra lemon or chives. Alternatively, you can add a half lobster tail to the top of each portion for a prettier presentation.

Expert Tips and Variations

Don’t rush the risotto by adding too much stock at once. The slow addition and constant stirring develop the signature creamy texture that makes risotto special. Ensure you don’t add more stock to the rice until the previous addition has been absorbed.
Keep your stock warm throughout the cooking process. Cold stock will temporarily halt the cooking and result in uneven texture in the finished dish. You can keep the stock on a low heat on the stove while making the risotto.
If lobster tails are unavailable or beyond your budget, this recipe works beautifully with just shrimp alone. Alternatively, try adding scallops for another luxurious option that pairs well.
In summer, try adding fresh sweet corn kernels or garden peas in the last few minutes of cooking. These additions provide pops of sweetness and color that complement the shrimp and lobster risotto beautifully!

What To Pair With It

For an elegant presentation, you can serve the lobster meat on top of the bed of risotto instead of stirring it in. I recommend serving it with extra lemon wedges for an extra layer of acidity. The risotto can be served on its own, since it has the protein included already, but it would also go well with some sides for some variety! Try serving it with Italian roasted vegetables, shredded Brussels sprouts salad, or grilled succotash as a light veggie side. It would also go great with smoked biscuits to help soak up any sauce! For dessert, try my mini basque cheesecakes!

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