Lobster Risotto {and surprise I moved!}

It’s time to let the cat out of the bag. I moved!

I hope you guys aren’t mad that I didn’t tell you earlier. It’s just something that I wasn’t ready to discuss in this space until now. I’m sure everyone here can relate to the mixed bag of feelings that accompanies a big life change. So that road trip I took in the beginning of October was actually me moving across the country! I’m sneaky.

Leaving Seattle was definitely bittersweet. It’s a great city and I loved my little floating home. But I was ready for a new adventure and new opportunities. It’s great to be near my family again. And I have some exciting work opportunities on the horizon (more on that later). I must say New England has been treating me pretty well since my return. Although yesterday it did snow, which I was somewhat unprepared for…

I’m currently living on a small barrier island off of Massachusetts. So while technically my kitchen is no longer floating, I think living on a island is the next closest thing. I’ve just been here a couple weeks, but so far it’s turning out to be a pretty interesting lifestyle and I’m sure I’ll have lots of stories to tell. And the Atlantic Ocean is right out my back door, which is obviously amazing.

So to celebrate my re-insertion back into New England, I thought I would create a dish that included something well known to the area. No, I didn’t make us a cake entirely out of Dunkin Donut munchkins (although I may have just given myself the best.idea.ever). I made lobstah!

Lobster Risotto is a great way to enjoy lobster at home without breaking the bank, as most of the heft of the recipe comes from the Arborio rice, which is inexpensive (especially compared to lobster!). And cleaning out a few lobster tails is a lot easier and less messy than dealing with whole live lobsters. This dish isn’t super fishy tasting, which I appreciate. I actually don’t like my seafood to taste too much like seafood. Does that make sense? Maybe I’m just a weirdo. And it’s not super heavy either. I opted to just use a few pieces of shaved Parmesan for garnish, instead of stirring the cheese it into the risotto like most recipes will have you do. And the lemon zest and chives keep things tasting very fresh. Overall, I’d say it was a good introduction back to New England living.

Looking forward to sharing recipes with you from 42.79°N, 70.81°W.



Lobster Risotto {and surprise I moved!}

Serves about 4

Lobster Risotto {and surprise I moved!}


  • 1 lb fresh lobster tails (about 4-5 tails)
  • 4 cups low-sodium chicken broth
  • 4 tablespoons butter, divided
  • 1 medium leek, white and light green parts thinly sliced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 cups Arborio rice
  • 2 tablespoons brandy
  • 1/2 cup white wine
  • Zest from 1 lemon
  • 1/2 cup fresh chives, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • Shaved Parmesan cheese for serving, if desired


  1. Bring a large pot of salted water to a boil. Add the lobster tails and cook for 8-10 minutes. The shells will curl and the meat will turn white. Drain and set aside.
  2. In a saucepan, bring the chicken broth to a low simmer. Keep it warm while you are making the risotto.
  3. In a large heavy-bottom sauce pan, melt 3 tablespoons of the butter over medium heat. Add the sliced leek and diced onion and cook, stirring frequently, for about 3 minutes. Add the garlic and cook for 1 minute more. Stir in the rice.
  4. Add the brandy and the white wine and cook until the liquid is mostly evaporated. Add 1/2 cup of the warm chicken broth and cook, with stirring, until it’s almost completely absorbed. Continue adding chicken broth, 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding more broth. This whole process should take about 20 minutes.
  5. Stir in the lemon zest, chives, salt and pepper and the remaining tablespoon of butter. Remove from the heat and cover to keep warm.
  6. Remove the meat from the cooked lobster tails. Working with one at a time, place the lobster tails belly side down on your cutting board, trying to flatten them out as much as possible. Using a sharp knife, carefully split the tail in half lengthwise. Using your fingers, remove the meat from the shells. I find if you can get your finger between the meat and the shell, you can usually remove all the meat as one large piece. Continue until all the shells have been cleaned. Discard the shells. Roughly chop the lobster meat and gently stir it into the risotto.
  7. Serve warm with a few shavings of Parmesan cheese, if desired.

47 comments on “Lobster Risotto {and surprise I moved!}”

  1. Wow!! That looks like a beautiful place to be! I have never visited the New England area, but it is on my list! And so is this lobster risotto, yum!

  2. Congrats on the move! I hope you’re very happy there 🙂

  3. Wow! So lovely. And we’re in the same time zone now 😉 Love this risotto!

  4. Wow! That is big news! I’m sure saying goodbye to Seattle was hard! Don’t know if I could ever leave this area! Good for you for going on an adventure though! 🙂 Hope you’re loving it! And this risotto looks amazinggggg!

    • Thank you, Rebecca! I’m going to put you in charge of filling my instagram feed with pictures of the PNW so I can still feel like I’m there at times.

  5. Congrats on your new home! This dish looks like the perfect way to celebrate 😉

  6. Congrats on your move, Liz! That is so exciting! I’ve never been to New England, but it’s on my list of places to visit, especially in the fall! This risotto looks amazing! Anything with lobster is a winner in my book. Pinned!

  7. Wow, New England?! Congrats!!! I hear it’s beautiful and to be closer to family is so important!!! Looking forward to more New England inspired recipes here on your blog!!! Love love love lobster risotto!!!

  8. Congrats on the move, and that risotto looks gorgeous and bursting with flavor.

  9. Whenever I see lobster tails, I always think about Maine. That and lobster bibs. Love this dish!

  10. Whoa that is a BIG move Liz! Good luck with everything! A big change like this always has it’s challenges. I’m jealous of your Atlantic backyard! Way to get back in the mood with some Lobster 🙂

  11. Congrats on your massively big move!!! Cross country moves are not for the faint of heart but I’m so glad to hear you are settling in just fine in New England. And even more excited to see this beautiful risotto!

    • Thank you so much, Amy! This is my 3rd big move in 7 years (and 4th time driving cross country) so I’m kind of becoming a pro at it. But hopefully I can stay in one place for a little while. XO

  12. Congrats girl! Moving cross country I’m sure is exciting and scary at the same time but at the end everything always works out. Enjoy your new state! Be prepared for some brutal winters….:)

    • Oh yes, I know. I live in New England for 25 years. I’m hoping I haven’t gotten too soft during my time away!

  13. Liz! I knew it! I’ve been noticed a variety of Massachusetts tagged instagram posts and thought…hmm! Something’s up! Congrats girl. Make use of all of the lobster! I love this recipe.

  14. NO WAY!!! You’re back in New England!?! Welcome back! (: We are practically neighbors now. I think this calls for a celebration and a collaboration (;

  15. That’s SO exciting!! I love Mass and New England, so I’m sure you’ll have a great time there!! OH MAN this risotto. It looks better than a restaurant could make it!

  16. I’m so happy for you it makes me want to cry! I’ve been living in Michigan for 4 years now, and how I wish I could return home to Massachusetts and live by the sea. The barrier islands are incredible, and such a special little part of the world. A huge congrats, and good wishes in starting up in your new home!!! Can’t wait to see pics of the Mass shoreline 🙂

    • Oh thank you so much, Sarah. And please don’t cry! That would be sad. I’m really dying to meet you someday. I hope we can make it happen! Sending you hugs and thoughts from the shoreline!

  17. I’m jealous of the new adventure! Have a great time and this risotto looks incredible!

  18. This risotto looks delicious! Congrats on the move!

  19. Congrats and best of luck with your move! I love New England, and am a little jealous.

  20. It’s so exciting you moved! I love New England and living on an island sounds amazing! I’m not positive if this holds for shellfish too, but I know the way to tell if sushi fish is fresh it that it shouldn’t smell or taste fishy, so your tastebuds may just prefer fresh seafood 🙂 Enjoy your Atlantic Ocean view!

  21. I had been noticing the instagram posts too and figured that’s what happened! Sad you’ve moved so far away from us…but happy for you too! I’ve actually never eaten lobster (don’t disown me) but this looks absolutely fabulous!

  22. Congrats on the move! This recipe is the perfect way to celebrate. Looks amazing!

  23. Pingback: Ten Easy and Delicious Seafood Recipes - Delightful E MadeDelightful E Made

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