Risotto is an elegant, buttery dish made of rice, cheese, and delicate spices. This lobster risotto recipe from Multo™ by CookingPal® adds chunks of fresh lobster to upgrade the flavor and appearance of traditional risotto. Let Multo™ steam the lobster tails using the included steamer and cook the risotto in just one pot, and with little hassle you will have this luxurious dish made and ready to serve.
How to make lobster risotto with Multo™ by CookingPal®?
1. Steam the lobster tails with steamer.
Use the steamer that comes with Multo™ to steam the lobster tails until they are fully cooked. This accessory is great as it allows you to steam your food in the steaming trays even if other items are cooking inside the mixing bowl!
2. Sauté the rice.
Once the garlic and shallots have been diced and have started to cook inside the mixing bowl, add the rice and tomatoes. Using the heating element below the mixing bowl, Multo™ can begin to sauté this mixture.
3. Cook the risotto.
Add the liquids and other seasonings into the mixing bowl and simmer slowly, using Multo™’s blade to help stir the rice to prevent sticking. Say goodbye to sore arms from constant stirring!
4. Let the risotto sit and enjoy!
Stir in the lobster meat, cheese, and final seasonings and let the risotto rest to fully soak up the flavors. Garnish this dish with chives when it is ready to be served.
Cooking tips and tricks
Use heavy-duty kitchen scissors to cut open the lobster tails so that the meat easily pops out. You can then use the scissors to cut the meat into bite-size pieces.
What are the variations of lobster risotto?
If you are feeling adventurous and if time permits, you can make your own broth with the lobster shell! Please refer to our Lobster Bisque recipe, in particular the section where the broth is made.
The final verdict on this lobster risotto - how does it taste?
Rice and lobster come together for a beautiful presentation and even better flavor in this lobster risotto recipe. It’s:
Creamy
Soft
Tender
Zippy
& Refined!
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Making this special-occasion risotto with CookingPal means you don't have to stand over the stove stirring for half an hour.
Ingredients
33.5 OZ / 945 ML water
3 EA fresh or thawed frozen lobster tails
2.5 OZ / 75 G Parmesan cheese
3 CLOVES garlic
3 TBSP extra-virgin olive oil
5 TBSP unsalted butter
7 OZ / 200 G canned diced tomatoes
12.5 OZ / 350 G risotto rice
28 OZ / 800 ML seafood broth or shellfish stock
2 TBSP fine chopped fresh tarrgon
0.25 TSP ground cayenne pepper
1.5 TSP fine sea salt
0.25 TSP black pepper
2 TBSP brandy
Directions
Add hot water to mixing bowl. Place lobster tails into deep steaming tray. Attach steamer to mixing bowl. Steam for 15 minutes / 250°F|120°C.
Remove steamer and let lobster cool slightly. Remove lobster meat from shells (see TIP). Cut lobster meat into 3/4-inch (2cm) pieces, place in a medium bowl, and refrigerate. Wipe the mixing bowl dry.
Cut Parmesan into 3/4-inch (2cm) pieces and add to mixing bowl. Grate for 10 seconds / speed 10. Transfer to a small bowl and set aside.
Halve and peel shallots. Peel garlic. Add shallots, garlic, oil, and 1.5 tablespoons (25g) butter to mixing bowl. Chop for 8 seconds / speed 8. Use spatula to scrape down the sides of the bowl.
Remove the measuring cup and sauté for 4 minutes / 250°F|120°C / speed 1.
Add tomatoes and rice to mixing bowl. Cook for 2 minutes / 212°F|100°C / speed 1. Scrape the base of the mixing bowl with a spatula to loosen rice.
Add brandy and cook for 2 minutes / 212°F|100°C / speed 1.
Add broth, tarragon, cayenne pepper, salt, and pepper. Cook in sauté mode for 10 minutes / 212°F|100°C.
Sauté your risotto in sauté mode for 10 minutes / 212°F|100°C and give a stir with the spatula.
Add reserved lobster meat, remaining butter, and reserved Parmesan. Press the lobster down into the risotto with a spatula. Cook for 2 minutes / 212°F|100°C / speed 1.
Taste and adjust seasoning if desired, then let sit in mixing bowl for 2 minutes.
Serve garnished with chives. Enjoy your meal!
Recipe Note
TIP:
Use a pair of heavy-duty kitchen shears to cut down the length of the top of the lobster tail shells. The meat will pop right out. You can then use the shears to cut the shells into pieces.
