Lobster Risotto in the Instant Pot

Name: Instant Pot Lobster Risotto
Ingredients: 6 oz lobster tails; 2 ½ c chicken broth; 1 tbsp. butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 c arborio rice; 1/4 c dry white wine; 2 6oz frozen lobster tails; 1 tsp Old Bay seasoning; 2 tsp butter; 3/4 c freshly grated Parmesan; 1 squeeze fresh lemon juice (about 1 tsp or so); Kosher salt; Freshly ground black pepper; Lemon zest for garnish

Ingredients for Lobster Risotto | Stephanie's Dish | Stephanie Hansen

This recipe is a happy accident. For Valentine’s Day, we steamed some lobsters in the Instant Pot to go with the steak. I had some leftover lobster meat, so I made lobster risotto in the Instant Pot. Lots of my Instagram followers requested a recipe, so here it is. Note this technique uses the trivet that comes with your Instant Pot, covered with some tin foil to make lifting the hot lobster tails out of the pot easier. The lobster tails in this recipe should be 6 to 8 ounces, frozen and only thawed to the point where you can cut them in half so you don’t overcook the rice. You should mix any juices or butter released from the lobster tails back into the rice — the juices are a yummy flavor bomb. Let me know what you think at @StephaniesDish on Instagram or Facebook.

Instant Pot Lobster Risotto

Ingredients

6 oz lobster tails
2 ½ c chicken broth
1 tbsp. butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 c arborio rice
1/4 c dry white wine
2 6oz frozen lobster tails
1 tsp Old Bay seasoning
2 tsp butter
3/4 c freshly grated Parmesan
1 squeeze fresh lemon juice (about 1 tsp or so)
Kosher salt
Freshly ground black pepper
Lemon zest for garnish

Instructions

Prepare lobster tails by taking them out of the freezer and thaw for 20-30 minutes. Just enough so you can use kitchen shears or a knife to cut the tail in half vertically with a line cut down the top of the shell. Spread open the tail and set aside.
Set Instant Pot to Sauté function and melt butter. Add onion and cook 3 minutes, then add garlic and cook 1 minute more. Add rice and stir until toasted, 2 minutes. Deglaze the pot with the wine. Cook until most of the wine is absorbed, then turn Sauté function off.
Add broth. Set trivet on top of rice mixture. Lay a piece of tin foil over the trivet. Place tails on top of the tin foil on the trivet (this makes it easier to lift the tails out of the pot).
Sprinkle lobster halves with 1 tsp Old Bay seasoning. Add 1/2 tsp butter (roughly 2 thin pats) to each lobster half.
Lock the cover and make sure the vent is set to seal. Press the manual button and adjust the minutes to 5 minutes (it takes time to warm up, and the timer will say "on" when heating and count down the minutes from 5 once heated).
Turn valve to quick release when the pot beeps. Remove lid and lift lobster out (juices from lobster can flow into the rice).
Stir in parmesan, lemon juice, salt, pepper and place lid back on pot to keep rice warm.
Lift the meat out of the shell. Chop into ½ inch rough cut sections. Mix back into the instant pot rice with any accumulated juices.
Serve garnished with a few meaty lobster chunks and lemon zest on top.

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