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Seafood Risotto

Libby with Lemony Thyme
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4


For the seafood risotto...

  • 1 lobster tail
  • 1/2 lb. small shrimp peeled & deveined
  • 1 ear corn on the cob
  • 1 jalapeno
  • 1 leek thinly sliced
  • 2 Tbl. butter
  • 2 Tbl. snipped chives
  • 1 basic risotto recipe

For the basic risotto recipe...

  • 4 cups chicken or vegetable broth
  • 4 Tbl. butter
  • 1 onion finely diced
  • 2 garlic cloves minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese finely grated
  • 1/3 cup heavy cream
  • salt & pepper


For the seafood risotto...

  • Fire roast lobster tail, corn on the cob and jalapeno until lightly charred. Cut lobster into small chunks, finely dice jalapeno discarding seeds, cut corn off the cob. Reserve. Prepare basic risotto recipe.

For the basic risotto recipe...

  • Warm broth in small saucepan; cover and set aside.
  • In a 2-quart saucepan, melt 4 tablespoons of butter over medium-high heat. Add the diced onion and sauté until translucent, about 4 minutes.
  • Add rice and cook 2-3 minutes, stirring constantly, until rice is opaque. Add the garlic and stir until fragrant, about 1 minute.
  • Add the white wine and cook, stirring, until absorbed.
  • Add 1/2 cup of broth to rice and stir continuously until absorbed. Continue adding 1/2 cup broth at a time, stirring continuously until absorbed after each addition. Continue until all broth has been added, about 20 minutes.
  • Add the Parmesan cheese, heavy cream, salt and pepper and stir to combine well.

To serve...

  • Add reserved roasted lobster, corn and jalapeno to skillet with 2 Tbl. butter, sliced leek, and shrimp. Sauté for 3-4 minutes until shrimp are pink.
  • Fold in creamy risotto and season with snipped chives, salt, pepper and pinch of cayenne pepper.