Easy Lobster Risotto Recipe from Bar Harbor Foods

Posted on July 10, 2019 by


Sponsored Recipe

Easy Lobster Risotto

Cooking the Risotto in Lobster Juice vs. water further enhances the rich seafood flavor of this delicious Lobster entrée!


  • Tablespoon kosher salt, plus more as needed
  • (1-1/2-pound) whole live lobsters or 1/2 pound shelled clear lobster meat
  • 4 bottles (4 cups) Bar Harbor® Premium Maine Lobster Juice
  • 1/4 cup olive oil, plus more for drizzling
  • 1 medium yellow onion, finely chopped
  • Freshly ground black pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1/4 cup finely grated Parmesan cheese, plus more as needed
  • 1/3 cup minced fresh chives
  • Finely grated zest of 1 medium lemon
  • Tablespoon freshly squeezed lemon juice, plus more as needed


Boil lobsters and shell, if using whole lobsters. Set aside.

In a large wide pot or Dutch oven, heat the measured oil over medium heat until shimmering.

Add the onion and a large pinch each of salt and pepper and cook, stirring often, until the onion is translucent, about 5 minutes.

In separate pot, heat Bar Harbor® Premium Lobster Juice (to add to rice later).

Add the Risotto and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes.

Stir in the wine and let simmer, stirring often, until all liquid has been absorbed, about 2 to 4 minutes.

Add a cup of heated Lobster Juice at a time to Risotto and let simmer, stirring constantly, until the liquid is absorbed. Continue adding the Lobster Juice, stirring and letting it absorb, until the Risotto is al dente, about 20 to 30 minutes. Taste as you go for doneness, seasoning with salt and pepper as needed.

When the Risotto is done, remove from heat and stir in lobster meat, Parmesan, chives, lemon zest, and lemon juice.

Taste and season with more salt, pepper, Parmesan, and lemon juice as needed.

Just before serving, loosen the Risotto to the desired consistency with a little more lobster broth or hot water and serve immediately. Drizzle each serving with olive oil.



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