Lobster Risotto with Peas

Lobster Risotto with Peas

6 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    45 m
Recipe by  Carapelli® Olive Oil Holiday

“Chunks of lobster, baby peas, and Parmigiano-Reggiano bring incredible flavor to this elegant risotto dish.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring broth to a boil in a large saucepan over high heat. Add lobster tails; reduce heat. Simmer gently 4 to 5 minutes or until shells turn bright red and lobster meat is opaque. Remove lobster from broth; let cool at least 10 minutes. Keep broth warm over low heat.
  2. If your phone rings, tell the caller you're making Lobster Risotto and you'll call back. At which point, they'll ask you what time is dinner. If you wish, tell them when it's going to be ready and to pick up a bottle of Prosecco on their way.
  3. Meanwhile, heat 2 tablespoons of the oil in a 10-inch saute pan over medium heat. Add onion; saute 3 minutes. Add rice; saute 2 minutes. Add wine; simmer until wine is absorbed. Begin adding warm broth to rice mixture 1/2 cup at a time (a large ladleful), keeping the liquid at a gentle simmer and stirring frequently. When broth is almost absorbed, add another 1/2 cup and continue simmering and stirring frequently.
  4. Meanwhile, shell lobster; cut the meat into 1/2-inch thick chunks. Try not to nibble on too much of the lobster meat. Because, yum, its lobster.
  5. When 3-1/2 cups of the broth are absorbed by the rice (18 to 20 minutes), add lobster meat and peas. Continue simmering and stirring in the last of the broth as needed. Rice should be slightly al dente and the mixture should be creamy. Remove from heat; stir in 1/2 cup of the cheese, remaining 1 tablespoon oil and the lemon peel. Season to taste with salt.
  6. Transfer to shallow bowls; top with remaining 1/4 cup cheese. Garnish with parsley if desired.

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Reviews (6)

Rate This Recipe


This recipe was so good!! Just the cheese had a really strong and overpowering flavor. I squeezed a little lemon juice over the top before I served it and that kind of cut the flavor down a bit. I will use less cheese next time.



I had a date with a wonderful young lady, I decided to have her over my place and make the rosotto, It was a huge hit! She loved it thought I was a master chef and even took some home. A resounding success.



Very good. Opted to use the cheaper frozen lobster from China. No frozen peas but tossed in chopped parsley for color. Nice due to minimal salt requirement; may have used Grana padano instead of Parmesan still worked. Served it with some frozen Lima beans cooked quickly in the remaining broth with a crushed garlic clove and a dash of salt and pepper. Wife seemed more impressed with he Lima beans...or as impressed as the result of the risotto.

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Amount Per Serving (4 total)

  • Calories
  • 488 cal
  • 24%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 49.7 g
  • 16%
  • Protein
  • 27.1 g
  • 54%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 631 mg
  • 25%

Based on a 2,000 calorie diet



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Chef John's Baked Mushroom Risotto


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