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Lemon Lobster Risotto on plate with garnish

How To Make Lobster Risotto At Home (Beginner Friendly)

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This easy brown butter lobster risotto from Giada de Laurentiis will turn any night into a true occasion. With the nuttiness of brown butter complementing the sweet lobster meat, this is a total hit. 

  • Total Time: 50
  • Yield: 4 1x


  • 1 pound lobster tails
  • 4 1/2 cups reduced-sodium chicken stock
  • 4 tablespoon butter, at room temperature
  • 1 cup finely chopped onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup brandy
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped fresh chives
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper


  1.  Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
  2. In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
  3. In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
  4. Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.


  • Always use a heavy-bottomed pan for even heat distribution while cooking your risotto
  • Heat your liquids before adding them to the rice to help maintain a consistent cooking temperature
  • Keep stirring the risotto regularly to encourage the rice to release its starch, which gives that signature creamy texture
  • Taste as you go, particularly when nearing the end of cooking time, to ensure the rice is cooked to your preference
  • Freshly grate your Parmesan cheese for the best flavor and texture in the risotto
  • If the risotto thickens upon standing, loosen it with a splash of warm broth before serving
  • Author: Lobster Louie
  • Prep Time: 10
  • Cook Time: 40
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

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