I tend to binge watch Gordon Ramsay shows including Hell’s Kitchen. My husband and I have always loved the look (and tantalizing taste!) of the Lobster Risotto recipe that is frequently featured in episodes!
If you’re new to making risotto, be sure to check out the guide to making perfect risotto every time included with my Parmesan Risotto recipe!
Hell’s Kitchen Lobster Risotto Recipe
So, what else would a couple of foodies do but try to find and match the particulars of the HK hit dish!! After many attempts, my husband and I have our delightfully tasty lobster risotto perfected!
As with all recipes, I tweak things here and there to our cooking style and liking ( and working around what kids will eat ).
The recipe shared below is indeed very close to the recipe used for the Lobster Risotto seen on the show. Any modifications and/or personal preferences will be noted in parentheses or in the recipe notes section.
One of the most important aspects, in my thinking, to a fabulous Lobster Risotto is using the lobster shells for the stock. Taking the extra time to make your own stock for this risotto dish is so rewarding!
Make A Quick Lobster Stock
- Begin with bringing 6 cups (for this recipe, 4 cups stock to 1 cup Arborio rice in general) of water to a rolling boil, then add the fresh or thawed lobster (thank you Clam Man for our recent batch of fresh, live lobster!) and boil for an additional 4 minutes. The internal temperature of the lobster should be 145 ºF ( 63 ºC ) as recommended by the FDA food safety guidelines.
- Remove the cooked lobster and plunge it into ice water to stop the cooking process. Next, remove the lobster meat, dice the meat, and refrigerate it until ready to add to the risotto.
- Return the lobster shells to the boiling water used for cooking the lobster. Add the vegetables to the boiling water and lobster shells: onion, carrot, celery, tomato, plus the bay leaf, and then salt and pepper.
- Reduce heat, and simmer the broth for 20 minutes, then strain out the lobster shells, vegetables, and bay leaf.
(for the risotto) Return the broth to your saucepan and keep on medium heat to add to the risotto.
How To Make Lobster Risotto
- Bring a large skillet or frying pan to medium heat, add olive oil, minced shallots, and minced garlic and cook for 1-2 minutes until the shallots and garlic are slightly softened. Add the Arborio rice and cook for an additional 1-2 minutes, stirring occasionally, then add the white wine.
- Stir for about a minute, while cooking the wine, then add about one-third to half of the lobster stock to the skillet or frying pan of rice. *The lobster stock links contained in this text will take you to our ‘How To Make Lobster Stock‘ page, which includes video. The quick lobster stock instructions are on this page.
- Stir the rice occasionally, and cook for 3-5 minutes, or until most of the lobster stock has been absorbed. Add the remaining lobster stock in portions ( I use a ladle portion each time ) until your Arborio rice is slightly translucent and still al denté ( firm to the bite ) in texture.
- It takes about 20 minutes once you start adding the lobster stock, and you should still be able to see a bit of the white core of the Arborio rice. Then you have achieved a nice al denté texture to your risotto.
- Once the risotto has reached the right texture, add the diced lobster meat, butter, mascarpone cheese ( or cream cheese ), lemon zest and salt & pepper ( to taste ). Stir the ingredients together vigorously to incorporate them throughout the risotto, until you have a nice creamy lobster risotto.
Serve immediately, garnished with optional Parmigiano and chives ( or parsley ). Enjoy!
Gordon Ramsay Copycat Recipes
- Gordon Ramsay Hell’s Kitchen Lobster Risotto Recipe (this page)
- Gordon Ramsay Fresh Pea & Mint Risotto
- Gordon Ramsay’s Mushroom Risotto
- Scrambled Eggs Gordon Ramsay Style
Can I Use Frozen Lobster For My Lobster Risotto?
Yes! You most certainly can!
Please follow these important guidelines for cooking with frozen lobster:
- Always thaw frozen lobster completely before cooking.
- Lobster (and all seafood) should be thawed in the refrigerator overnight. Do not thaw in a sink of warm water!
- Cook lobster as directed here ( once thawed ), until the internal temperature is 145 degrees F ( 63 degrees C ) as read by a digital meat thermometer. The meat will turn a white opaque color when done.
Gordon Ramsay Hell's Kitchen Lobster Risotto Recipe
Quick Lobster Stock
- 6 cups water (or use 5 cups water/1 cup white wine)
- 1 1/2 lbs (24 oz) lobster shells (I used 3, 8 oz lobster tails)
- 1 medium onion (peeled and rough chopped)
- 1 carrot (sliced)
- 1 rib celery (sliced)
- 1 tomato (chopped, or use an 8 oz can crushed or diced tomatoes)
- 1 bay leaf
- each, salt & pepper (to taste)
- 1 Tbsp olive oil (extra virgin)
- 1 Tbsp shallots (or white onion - minced)
- 2 cloves garlic (minced)
- 1 1/2 cups Arborio rice
- 1/4 cup white wine (dry white wine - we used more, closer to 1/3 c)
- 4 cups lobster stock (quick lobster stock instructions are above, or visit our 'How To Make Lobster Stock' page - may use up to 6 cups)
- diced lobster meat (reserved from lobster stock)
- 2 Tbsp butter (more, as needed)
- 2 Tbsp mascarpone cheese (I used 4 tablespoons of cream cheese)
- zest of 1 whole lemon
- salt & pepper (to taste)
- 2 Tbsp chives (fresh, chopped)
- parmigiano cheese (shaved)
Quick Lobster Stock
- Bring 6 cups of water to a boil, add fresh or thawed lobster and continue to boil for 4 minutes. Remove lobster and plunge into ice water. Remove the lobster meat and dice for the risotto, then refrigerate. Return the shells to the boiling water.
- Add onion, carrot, celery, tomato, bay leaf then add salt & pepper to taste. Simmer the broth for 20 minutes then strain out the lobster shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
- Bring a large skillet or frying pan to medium heat, add olive oil, shallots and garlic. Cook until softened (1-2 minutes). Add the Arborio rice, cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
- Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the lobster stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
- Add the remaining lobster stock in ladled increments, allowing the rice to slowly absorb the liquid until the Arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
- Add the reserved diced lobster meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
- Correct the seasoning (if necessary), serve and garnish with parmigiano and chives (if desired).
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!