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Lobster Bisque Risotto

A great combination of the luxurious Lobster Bisque with a creamy risotto. A really special dish that you will want to show off to family and friends. 

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Jane

Ingredients

  • 8 cups seafood stock see notes
  • 3 tablespoons olive oil divided
  • 2 shallots diced
  • 2 1/2 cups Arborio rice
  • ¾ cup dry sherry
  • 3 tablespoons tomato paste 5 tablespoons finely chopped tarragon
  • leaves from 15 thyme sprigs
  • the meat from 2 pounds cooked lobster claws thawed (or 1 pound shelled and cooked, medium shrimp)
  • 1 cup heavy cream heated
  • 4 tablespoons butter softened

Instructions

  1. Heat the seafood stock over medium high heat and maintain at a simmer while you make the risotto.
  2. Heat the olive oil in a large saucepan over medium heat. Stir in the shallots, and cook until soft but not brown, about 3 minutes.
  3. Add the rice, stirring to coat with oil, about 2 minutes. Turn the heat to medium high. When the rice has taken on a pale, golden color, stir in the tomato paste and cook for one minute until it is well-combined with the rice. Pour in the sherry, stirring constantly until it is fully absorbed.
  4. Turn the heat to medium and add 1/2 cup of the heated broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Stir in the lobster or shrimp and heat for two minutes. .
  5. When the last bit of broth is added, in the same saucepan in which you heated the stock, warm the heavy cream over medium high heat, warm the broth until it is hot but not boiling, about 3 minutes.
  6. Stir the tarragon and thyme leaves into the risotto along with the heavy cream. Remove the pan from the heat, stir in the softened butter and serve immediately.

Recipe Notes

I used Superior Broth “Better than Bouillon” Seafood Stock (2 tablespoons in 8 cups hot water) but homemade is obviously also fine. I did not add any salt because the stock and lobster were salty enough. Feel free to add salt if you feel that it needs it. I found frozen lobster claws in the seafood department of my local Kroger store. You can substitute cooked medium shrimp for the lobster.