Lobster Risotto with Saffron: Creamy. Golden. Unforgettable

While risotto looks fancy, it’s essentially a comfort food in Italy, especially in the northern regions like Lombardy and Veneto. Traditionally, it’s served as a first course (primo piatto), though hearty versions with seafood like lobster often stand as a full meal.

Opening the refrigerator and finding a batch of live lobsters staring back at me was always a summer surprise. It usually happened around the 4th of July, thanks to an old-fashioned barter with a local lobsterman.

We’d haul in pogies, an oily, silvery bait fish we’d catch by the thousands in our weirs, and in return, I’d get a few lobsters. The going rate? Roughly 300–400 pounds of pogies for three lobsters.

Was it a fair trade? Well, pogies (also known as menhaden) are loaded with omega-3s and make excellent bait. Basically, the energy bars of the sea. But when you’re swapping fish oil for drawn butter, I’d say I got the better end of the deal.

THE RECIPE

Lobster Risotto with Saffron: Creamy. Golden. Unforgettable 

(Serves 2)

NOTE: This recipe may be made without the saffron. Still creamy, delicious, and unforgettable

Ingredients

• Chatham Harvesters cooked lobster ( 4-8 ounces) 

• 2 cups seafood stock (or chicken stock), kept warm

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• ½ small shallot, finely chopped

• ½ garlic clove, minced

• ¾ cup Arborio rice

• ¼ cup dry white wine

• A pinch of saffron threads (⅛ teaspoon or about 8–10 threads)

• ¼ cup grated Parmesan cheese

• 1 tablespoon heavy cream (optional, for extra creaminess)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon chopped fresh parsley or chives, for garnish

• Lemon wedges, for serving

Directions

1. For the Lobster

   • Thaw the lobster overnight in refrigerator or under cool running water

   • Rough-chop the meat into bite-sized pieces

2. Infuse the Stock with Saffron

   1. Warm the stock over low heat in a small saucepan.

   2. Add saffron threads and let them steep for about 5–10 minutes to infuse color and aroma.

3. Start the Risotto

   1. In a medium sauté pan, heat olive oil and half the butter over medium heat.

   2. Add shallot and garlic; sauté until soft and fragrant, about 2 minutes.

   3. Stir in Arborio rice and cook for 1–2 minutes, until lightly translucent.

4. Deglaze with Wine

   1. Pour in the white wine and stir until it’s mostly absorbed.

5. Add Stock Gradually

   1. Add one ladleful of saffron-infused stock at a time, stirring frequently.

   2. Wait for the liquid to be mostly absorbed before adding the next ladle.

   3. Continue this process for about 18–20 minutes, until rice is creamy and al dente.

6. Finish the Risotto

   1. Stir in chopped lobster meat and the remaining butter.

   2. Add Parmesan and (if using) heavy cream.

   3. Season with salt and pepper to taste.

7. Serve

   1. Divide between two warm bowls.

   2. Garnish with parsley or chives and serve with lemon wedges.

About the Blogger- Shareen Davis:

Shareen Davis is the Marketing and Sales Manager for Chatham Harvesters Cooperative. A true seafood enthusiast with deep, generational roots in Chatham’s fishing community, she blends her love of local flavors with her passion for sharing the stories behind the catch.