Lobster risotto

Lobster risotto is one of the most popular dishes in restaurants or at home. It’s quick, easy, and delicious.


• 1/2-pound lobster meat, chopped into bite-sized pieces

• 2 tablespoons extra virgin olive oil

• 1 small onion, finely chopped

• 1 tablespoon garlic, minced

• 2 cups arborio rice

• 3 1/2 cups seafood stock or chicken broth

• 1 cup white wine, at room temperature

• 8 ounces heavy cream

• 1/2 cup grated parmesan cheese, plus more for garnish

• 1 tablespoon unsalted butter

• smoked paprika (for garnish)


1. Heat the oil in VENTRAY electric grill over medium heat. Add the onions and cook until soft and translucent, stir occasionally for about 5 minutes.

2. Stir in the garlic and cook for another minute -stir constantly so your garlic doesn’t burn!

3. Turn up the heat to medium-high and add the rice. Cook, stir constantly until the grains appear slightly translucent around the edges for about 2 minutes. Add the wine and stir constantly until most of the liquid has been absorbed about 2 minutes.

4. Add 1 cup of hot broth and continue stirring until the broth has been absorbed. Repeat with the remaining 3 cups of broth, one cup at a time. After the last addition of broth, add the cream and parmesan cheese and stir until well combined and heated for about 1 minute.

5. Stir in the reserved cooked lobster meat and serve immediately.

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