Creamy Lobster Risotto with Cherry Tomatoes and Fresh Chives

by

Creamy Lobster Risotto with Cherry Tomatoes and Fresh Chives

This luxurious Lobster Risotto is creamy, comforting, and bursting with flavor. Tender chunks of lobster and sweet cherry tomatoes are folded into perfectly cooked risotto, then finished with fresh chives and grated cheese for a restaurant-worthy dish made right at home.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 5 servings (about 1½ cups each)
Course: Dinner, Main Dish
Cuisine: Italian-American
Calories: 391 kcal per serving

Why You’ll Love This Recipe

  • Rich and creamy without feeling heavy
  • No wine needed—just simple pantry ingredients
  • Great way to use fresh or pre-cooked lobster meat
  • Elegant enough for special occasions but easy for a weeknight

Ingredients

  • 7 cups hot vegetable broth or chicken broth (homemade or store-bought)
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1¾ cups Arborio rice (or other short-grain Italian rice)
  • 1 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 1 cup cherry tomatoes, halved
  • 1½ cups raw lobster meat, chopped (from about a 2½ lb lobster, 3 tails, or Wild Langostino lobster)
  • ¼ cup fresh chives, chopped
  • ½ cup freshly grated Pecorino Romano or Parmesan cheese, plus more for serving

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Saucepan (for warming broth)
  • Ladle
  • Wooden spoon or spatula

Instructions

  1. Warm the Broth
    In a small saucepan, keep the broth hot over low heat. If using fresh lobster, you can add the shells to the broth to infuse more flavor.
  2. Sauté the Aromatics
    In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the garlic and shallot, and cook for 3–4 minutes until fragrant and softened.
  3. Toast the Rice
    Add the Arborio rice and salt to the pot. Stir well to coat the grains in oil and cook for 2 minutes until the edges of the rice become translucent.
  4. Add Tomato Paste and Tomatoes
    Stir in the tomato paste and cook for 4–5 minutes, allowing it to deepen in color. Then add the cherry tomatoes and stir to combine.
  5. Cook the Risotto
    Begin adding the hot broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20–25 minutes, or until the rice is al dente and creamy. Stir often to prevent sticking and to encourage the rice to release its natural starches.
  6. Add the Lobster
    In the final 5–8 minutes of cooking, add the raw lobster meat. Stir gently to cook through. If using pre-cooked lobster, add it during the last 1–2 minutes to warm it without overcooking.
  7. Finish and Serve
    Once the risotto is creamy and the rice is tender, stir in the chopped chives and grated cheese. Taste and adjust the seasoning as needed. Serve immediately with extra cheese on top, if desired.

Tips for the Best Risotto

  • Keep the broth hot: Cold broth will slow down the cooking and affect texture.
  • Stir frequently: This helps release starches from the rice and makes the risotto creamy.
  • Don’t overcook the lobster: Add it at the right moment so it stays tender and flavorful.

What to Serve with Lobster Risotto

Serve this risotto with a crisp green salad, lemony asparagus, or roasted zucchini. A slice of warm crusty bread makes the perfect finishing touch.

Nutrition Information (Per Serving)

  • Calories: 391
  • Protein: 19 g
  • Carbohydrates: 63 g
  • Fat: 7 g
  • Fiber: 3.5 g
  • Saturated Fat: 2 g
  • Cholesterol: 47 mg
  • Sodium: 761 mg
  • Sugar: 3.5 g

 

Leave a Comment