Can I use regular lobster in this dish?

Absolutely. I recommend slicing the lobster tail (like a pork tenderloin) and serving it over the finished risotto.

Does langostino taste like lobster?

Texturally, it reminds me of shrimp. But the flavor is similar to lobster, and it's a much more budget-friendly option.

What should I serve with this lobster risotto dish?

The fresh asparagus makes this risotto a one-dish meal, complete with seafood, carbs, veggies and sauce. If you're looking to serve a fuller meal, check out my 16 Best Sides for Lobster next!

What can I use instead of seafood stock?

For pescatarians, a low sodium veggie stock will work. If you're cooking for non-pescatarians, chicken stock is a good substitute.

How to store leftover langostino lobster risotto?

Transfer your leftover risotto to an airtight container and keep in the refrigerator for up to two days. To reheat, add a few tablespoons of broth to a pan and heat gently until warmed through. Top with a little extra Parmesan and chives.

Langostino Lobster Risotto Recipe

Description

It's a fancy dinner party or date-night-at-home superstar. Langostino Lobster Risotto with Asparagus and Lime is the fail-proof risotto recipe you've been looking for!

Ingredients

Scale

3 tablespoons extra virgin olive oil

2-3 shallots, finely chopped (about 1/2 cup)

3 large garlic cloves, minced

1/4 cup dry white wine

1 1/2 cups arborio rice

8-10 ounces langostino lobster tails

1 cup asparagus spears

2 tablespoons fresh chives, diced, plus more for serving

1/2 cup Parmesan, shredded, plus more for serving

3 tablespoons mascarpone cheese

2 tablespoon lime zest

Kosher salt and fresh ground black pepper, to taste

4 1/2 cups lobster or shellfish stock, warmed

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Instructions

In a medium pot, heat the stock and keep warm.
Clean and snap the asparagus, then cut into a small dice, leaving 1-inch spears. Sauté gently for 5 minutes until just cooked, but still crisp. Set aside.
In a large, wide saucepan or Dutch oven, sauté finely diced shallot and minced garlic over medium heat until translucent, about 4 minutes. Add white wine and increase heat to medium high, reducing the mixture for about a minute. Lower heat back to medium and add a large pinch of salt along with the arborio rice. Stir constantly for 1 minute. The goal is to coat every grain of rice. Now, add 1 cup of broth and simmer, stirring until the broth is almost completely absorbed. 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.
Stir in the langostino tails, cooked asparagus pieces, diced chives, lime zest, mascarpone and Parmesan. Season to taste with salt and pepper.
Serve immediately with additional Parmesan cheese, diced chives and a lime wedge.

Notes

Cooked shrimp, prawns or lobster chunks can be substituted for the langostino tails.

If you're cooking for meat-eaters, substitute chicken stock for seafood stock in the risotto.

Prep Time: 15
Cook Time: 30
Category: Dinner
Method: Stovetop
Cuisine: American, Italian