This delicious Gordon Ramsay Lobster Risotto Recipe comes together in about 30 minutes and is cooked all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, it’s a delightful dish that’s perfect for any occasion.
Ingredient Breakdown
- 6 cups water
- 1 tsp salt
- 1 whole lobster or 3 lobster tails
- 1 medium onion, sliced
- 2 bay leaves
- 2 sprigs parsley
- 2 sprigs thyme
- 4 peppercorns
- 1 tbsp butter or olive oil
- ⅓ cup shallots, finely chopped
- ½ tsp minced garlic
- 1 cup Arborio rice
- ½ cup dry white wine
- 1 cup Parmesan, divided
- Pepper, to taste
- Chives + lemon wedges, for garnish
How to Make This Lobster Risotto
Alright, let’s get cooking! Follow along with these step-by-step instructions, and you’ll have a comforting bowl of lobster risotto ready in no time!
Prepare the lobster stock (30 minutes) : Start by boiling the lobster in salted water for about 5 minutes. This will cook the lobster just enough; you’ll remove the meat and return the shells back to the pot. Pour 6 cups of water into the pot along with the lobster shells, onion, bay leaves, parsley, thyme, and peppercorns. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes. Strain, keeping the broth warm on low heat.
Sauté the aromatics (4 minutes) : In another large pot, melt 1 tablespoon of butter (or heat olive oil) over medium heat. Toss in the chopped shallots and cook, stirring often, until they become translucent about 4 minutes. Then add the minced garlic and stir until fragrant about 30 seconds. Oh, the smell, this is where the magic starts!
Add the rice (2 minutes) : Stir in the Arborio rice, making sure to coat it well with the shallots and garlic. This step is crucial it allows the rice to better absorb flavors and become that creamy consistency! Cook until the rice is slightly translucent, about 2 minutes.
Deglaze with wine (2 minutes) : Pour in the dry white wine! Bring it to a simmer and continue cooking until the wine reduces and the alcohol cooks off, scraping the yummy bits off the bottom of the pan about 2 minutes.
Add the stock (20 minutes) : Now it’s time to incorporate that beautiful lobster stock! Add it in half-cup increments, stirring frequently until the liquid has absorbed before adding more. This will take about 20 minutes; you want the rice to be al dente and creamy.
Finish with Parmesan (5 minutes) : When you’re happy with the texture, creamy but slightly firm remove the pot from heat. Stir in ½ cup of Parmesan cheese and a couple pinches of pepper. Cover and let it rest for 5 minutes. Trust me, the resting step is essential!
Warm the lobster (2 minutes) : Just before serving, warm the lobster meat in the remaining butter or stock.
Serve it up! Top the risotto with the lobster pieces, a sprinkle of chives, and a squeeze of fresh lemon juice. Serve with extra lemon wedges on the side for those who want an extra zing!
Personal Connection
This Gordon Ramsay Lobster Risotto recipe is honestly one of my go-to dishes when I’m looking to impress or just treat my family to something really special. It’s comfort food that hits just right and let’s be real cooking with lobster makes me feel like a culinary rockstar! I’m a real sucker for seafood, plus you can easily switch up the crustaceans based on what’s fresh or available to you. You can even tip the scales toward vegetarian by ditching the lobster altogether if you want (after all, it’s all about what you have on hand)! The best part is that it’s such a crowd-pleaser, and my kids always ask for seconds. Seriously, it’s that good!
If you loved this lobster risotto, be sure to check out my Carbonara Risotto, my Crab and Shrimp Seafood Bisque, or my Chinese Coconut Shrimp!
Why This Recipe Works
Quick & Easy
It comes together in under 30 minutes, making it perfect for those busy weeknights when you need a gourmet meal without the fuss. Seriously, you get restaurant-quality food without spending an eternity in the kitchen!
One Pot
Minimal cleanup is required! Cooking everything in one pot means less mess on your counters yes, please! Just one pot to wash and voilà, dinner is served.
Customizable
This lobster risotto recipe is loaded with flavor, and you can use whatever ingredients you have! Switch out the seafood or even make it vegetarian with seasonal vegetables, totally up to you!
Comfort Food
Loaded with tons of flavor, it’s a dish that warms the soul! The creamy texture and rich flavors are what comfort food dreams are made of. Believe me when I say that your family will love this as much as mine does.
Crowd-Pleaser
Lobster risotto is an impressive dish that’s sure to wow your guests yet offers that comforting vibe perfect for family dinners. You’ll feel like a culinary genius when you serve this!
Serving Suggestions
You can serve your lobster risotto with a light green salad or steamed asparagus for a complete meal. Pairing with a chilled glass of white wine brings everything together beautifully, too!
Storage
Leftover risotto keeps well in the fridge for about 3 days in an airtight container. Just be sure it’s cooled down before popping it in the fridge!
Reheating Instructions
The best way to reheat leftover risotto is on the stovetop over low heat. Add a splash of broth or water to loosen it up as it can thicken when stored. Stir often until heated through, and you’ll be enjoying the creamy goodness again in no time!
Freezer Friendly
While risotto can be frozen, this recipe is best enjoyed fresh. If you must freeze it, make sure you store it in an airtight container. Thaw it in the fridge overnight before reheating, and remember to add that splash of liquid!
There you have it Gordon Ramsay Lobster Risotto Recipe that’s sure to become a beloved favorite in your home. Cooking shouldn’t be intimidating! Instead, it should be fun, fulfilling, and a way to bring your family and friends together around the dinner table. Now go ahead, get cooking, and enjoy every delicious bite! Follow us on Pinterest for daily cooking inspiration that proves you don’t need a deep fryer to make amazing food!
Gordon Ramsay Lobster Risotto
Ingredients
Method
- Start by boiling the lobster in salted water for about 5 minutes.
- Remove the lobster meat and return shells to the pot.
- Add 6 cups of water along with the lobster shells, onion, bay leaves, parsley, thyme, and peppercorns.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Strain and keep the broth warm on low heat.
- In another large pot, melt 1 tablespoon of butter (or heat olive oil) over medium heat.
- Add chopped shallots and cook until translucent, about 4 minutes.
- Add minced garlic and stir until fragrant, about 30 seconds.
- Stir in the Arborio rice to coat it well with shallots and garlic.
- Cook until the rice is slightly translucent, about 2 minutes.
- Pour in the dry white wine and bring to a simmer.
- Continue cooking until the wine reduces and alcohol cooks off, about 2 minutes.
- Incorporate the lobster stock in half-cup increments.
- Stir frequently until the liquid is absorbed before adding more, about 20 minutes.
- When the texture is creamy but slightly firm, remove from heat.
- Stir in ½ cup of Parmesan cheese and a couple pinches of pepper.
- Cover and let rest for 5 minutes.
- Just before serving, warm the lobster meat in the remaining butter or stock.
- Top the risotto with the lobster pieces, sprinkle with chives, and add a squeeze of fresh lemon juice.
- Serve with extra lemon wedges on the side.