Shrimp and Lobster Risotto Recipe

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

Course Main Course

Cuisine Italian

Keyword Shrimp and Lobster Risotto

Prep Time 20

Cook Time 20

Servings Servings

Calories 482kcal

Author Bon Appeteach

Ingredients

2 large Lobster Tails
1 lb Shrimp peeled and deveined

Seafood Stock

1 tbsp Olive Oil
1 large Carrott 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

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

Make the Seafood Stock

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.
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 the lobster tails and shrimp to the simmering liquid and cook for 6 minutes or until no longer translucent and the shellfish become opaque.
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.

Make the Risotto

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.
Stir in the Arborio rice and toast for 1–2 minutes until lightly golden.
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.
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.
Stir in the heavy cream and Parmesan cheese and mix until fully combine.
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.

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