Creamy Saffron Seafood Risotto with Lobster
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Creamy Saffron Seafood Risotto with Lobster
This creamy saffron seafood risotto transforms one lobster tail, scallops, and prawns into a meal that feels worthy of a special occasion without becoming overly complicated. A homemade shellfish stock forms the foundation before Arborio rice is slowly cooked with white wine, Parmesan, and saffron, creating a rich, elegant risotto that lets the seafood remain the star.
Ingredients
- 1 lobster tail
- 5 cups water
- 2 teaspoons vegetable bouillon
- ½ teaspoon saffron threads
- 2 tablespoons canola oil, divided
- 6 large sea scallops, patted very dry
- ½ pound prawns, peeled and deveined, tails on
- 1 tablespoon butter
- ½ red onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- 1 cup Parmesan, freshly grated
- ½ lemon, juiced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Bring the water to a gentle simmer in a medium saucepan. Add the lobster tail and poach for 4 minutes. Transfer the lobster immediately to a bowl of cold water to stop the cooking.
- Stir the vegetable bouillon and saffron into the poaching water. Keep the stock at a gentle simmer over low heat.
- When the lobster is cool enough to handle, remove the meat from the shell and cut it into bite-sized pieces. Reserve a few of the nicest pieces for garnish.
- Pat the scallops and prawns completely dry and season lightly with the kosher salt and black pepper.
- Heat 1 tablespoon of the canola oil in a large sauté pan over medium-high heat. Sear the scallops for 1½ to 2 minutes per side until deeply golden. Transfer to a plate.
- Add the remaining tablespoon of canola oil if needed. Sear the prawns for about 1 minute per side until just cooked. Transfer to the plate with the scallops.
- Reduce the heat to medium and melt the butter in the same pan. Add the onion and celery and cook for 5 to 7 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the Arborio rice and cook for 1 to 2 minutes, stirring constantly, until the grains are lightly toasted around the edges.
- Pour in the white wine and cook until almost completely absorbed.
- Add the hot saffron stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding the next. Continue until the rice is creamy and tender with a slight bite, about 18 to 20 minutes. You may not need all of the stock, but keep it nearby in case the risotto thickens.
- Remove the pan from the heat. Stir in the Parmesan and ½ lemon, juiced. If needed, add another splash of the hot stock until the risotto is loose and creamy. Taste and adjust the seasoning with additional kosher salt and black pepper.
- Gently fold in the lobster pieces, reserving the garnish, along with the prawns and scallops just long enough to warm through.
- Spoon the risotto into warm shallow bowls or plates. Top with the reserved lobster, scallops and prawns, scatter over the parsley and serve immediately.
Costs
- Total Cost: $38.00
- Cost per Serving: $9.50
Costs calculated in June 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of lobster, bouillon, prawns, and Arborio from Whole Foods, and saffron from Amazon.
Nutrition Facts
Calories
583Fat
17 gSat. Fat
7 gCarbs
66 gFiber
3 gNet carbs
63 gSugar
1 gProtein
34 gSodium
1360 mgCholesterol
147 mgNutritional information is an estimate only, and depends on the ingredients you use.
