Langostino Lobster Risotto Recipe

Langostino lobster is a great frozen seafood staple to keep on hand and the easiest way to create a restaurant-quality meal in a flash. This Langostino Lobster Risotto Recipe is simple to prepare and will make you look like a 5-star chef! Follow my easy step-by-step instructions for a risotto you'll be proud to serve.

Working as a seafood recipe developer for the last few years, I've had the chance to experiment with all sorts of shellfish. Langoustines are similar to a crawfish tail. The succulent tail meat offers an inexpensive alternative to the large lobster tails we all know and love.

In the US, Trader Joe's, Costco and even Aldi offer langostino tails, fully cooked and frozen. Just thaw and you're ready to make risotto!

What you need to make this recipe:

Before we get to the step by step instructions, a few notes about the ingredients:

Langostino lobster: it's the perfect bite of seafood in this risotto. Similar to shrimp in texture, but lobster in flavor, it's a budget-friendly seafood option. But if you have shrimp or regular lobster, use those instead!

Citrus: lime adds so much zesty flavor to this rich dish, I really recommend it. Lemon can be substituted, if needed.

White wine: use a dry variety, or substitute a bit more stock and a teaspoon of white wine vinegar.

Mascarpone: it's ideal for thickening the risotto, but substitute a bit of heavy cream, if necessary. Add just a tablespoon at a time because cream will be thinner than mascarpone and we don't want to create a soupy risotto.

Full ingredient measurements included in the printable recipe card below.

Step by step instructions:

1. Heat stock

In a medium pot, heat the lobster or shellfish stock and keep warm for the risotto cooking process.

2. Prep asparagus and langostino tails

While the stock is heating, clean and snap the ends off the asparagus, then cut on the bias into a short dice, leaving about 1-inch spears from the top. Sauté gently for 5 minutes until just cooked, but still crisp. Set aside.

If using already-cooked langostino tails, remove from packaging and dry well on paper towels. If frozen, thaw in the refrigerator before drying on paper towels.

3. Make risotto

In a large, wide saucepan or Dutch oven, sauté finely diced shallot and minced garlic in olive oil until translucent, about 4 minutes.

Add white wine and raise the heat to medium-high, reducing the wine for about a minute.

Add a large pinch of salt, then add the arborio rice and stir constantly for 1 minute, coating the rice in the reduced wine and olive oil.

The goal is to coat every grain of rice in the oil and wine mixture before beginning to add the stock and cook the risotto through. Now, add 1 cup of warm broth and simmer, stirring until the broth is almost completely absorbed.

This is what the risotto looked like after absorbing the first cup of liquid. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next.

Stir often. Cook until the rice is tender but still al dente, and the mixture is creamy, 22 to 25 minutes.

3. Bringing it all together

Stir in the langostino tails, cooked asparagus, diced chives, lime zest, mascarpone and ¼ cup of the Parmesan. Season to taste with salt and pepper. 

4. Garnish and serve

Serve immediately with additional Parmesan and diced chives. I like to include a lime wedge so I can squeeze citrus juice over the risotto right before eating.

FAQ's and Serving Suggestions:

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