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Decadent lobster & shrimp risotto

Decadent Lobster & Shrimp Risotto

Serves 2



  • 1/2 lb Toppits Large Raw Peeled & Deveined Tail-On Shrimp, thawed

  • 2 Toppits 5oz Warm Water Lobster Tails, thawed

  • 2 Toppits Garlic Pop Herbs

  • 1 Toppits Chili Pepper Pop Herb

  • 4 Toppits Parsley Pop Herbs

  • 5 cups low-salt chicken broth

  • 3/4 cup dry white wine

  • 6 tbsp. butter

  • 3/4 cup onion, finely chopped

  • 1 1/2 cups Arborio rice

  • Salt and pepper, to taste



  1. Using a butcher knife, split lobster tails in half lengthwise, into two pieces. 

  2. Bring broth and 1/4 cup of wine to a simmer in a medium saucepan.  Reduce heat, keeping hot.  Melt 2 tablespoons of butter in a skillet over medium heat.  Add 1 cube of garlic, 1 cube of chili pepper and lobster tails and sauté for 3 minutes.  Add shrimp to the pan and sauté until the shrimp begin to turn pink, about 2 minutes.  Add remaining 1/2 cup of wine and simmer until shrimp & lobster are just cooked through, about 2 minutes more. 

  3. Drain shrimp and lobster, reserving cooking liquid. 

  4. Melt remaining 4 tablespoons of butter in a large heavy saucepan over medium heat.  Add onions and remaining 1 cube of garlic; sauté until onion is pale golden, about 4 minutes.  Add rice and stir to coat, about 2 minutes then add 2 cups of broth mixture.  Simmer until liquid is absorbed, stirring often. 

  5. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.  Stir in reserved shrimp and lobster cooking liquid. 

  6. Cook until rice is just tender and mixture is creamy, about 5 minutes.  Remove from heat.

  7.  Stir shrimp, lobster tails and parsley cubes into risotto, and season with salt and pepper to taste.  


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