Shrimp & Lobster Risotto Recipe for a Romantic Dinner 724 Likes

Romantic Dinner Recipe: Lobster & Shrimp Risotto | Impress Your Loved One!

Looking to set the mood for a cozy, romantic evening? A warm, luxurious dish like Shrimp and Lobster Risotto with Peas is the perfect way to impress your loved one. Especially on a chilly day in Astoria, Oregon, where the cloudy skies and cool temperatures create the ideal atmosphere for a comforting, sophisticated meal. This recipe combines tender lobster and shrimp with a creamy, perfectly seasoned risotto, making it a showstopper for any special occasion.

Why This Dish is Perfect for Astoria’s Weather

With temperatures hovering around 3°C (37°F) and an 86% humidity, there’s no better time to enjoy a warm, indulgent meal. The comforting, rich flavors of the lobster and shrimp, paired with the zesty freshness of lemon, will not only warm you up but also create an atmosphere of romance and relaxation. Let’s dive into this decadent dish!

Ingredients:

For the Lobster and Shrimp:

• 2 1-1/2-pound lobsters, steamed (or substitute 3/4 lb large shrimp for one of the lobsters)

For the Stock:

• 3 quarts water
• 6 whole black peppercorns
• 1 bay leaf
• 1 medium leek, washed and coarsely chopped (white and light green parts only)

For the Risotto:

• 2 tablespoons olive oil, plus extra for drizzling
• 2-5 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• Freshly ground black pepper, to taste
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1/4 cup finely grated Parmesan cheese (plus more as needed)
• 1 cup green peas (blanched if fresh, defrosted if frozen)
• 1/3 cup minced fresh chives
• Zest of 1 lemon, finely grated
• 2 tablespoons lemon juice (plus more as needed)

Instructions:

1. Prepare the Seafood:

   • Start by separating the lobster meat from the shells (reserve the shells for the stock). Chop the meat into 1/2-inch pieces and place in a bowl. Keep in the refrigerator until ready.
   • If you’re using shrimp, shell them (reserve the shells for the stock), cut into 1/2-inch pieces (you can leave a few shrimp whole for presentation), and place in a separate bowl. Set aside.

2. Make the Lobster & Shrimp Stock:

   • Rinse the lobster and shrimp shells, including the heads, under cold water to remove any residue.
   • In a large pot, add the shells, water, peppercorns, bay leaf, and chopped leek. Bring to a boil over high heat, then lower the heat and let it simmer for 1 hour. Strain the stock through a fine-mesh strainer and keep the broth on low heat to maintain a gentle simmer.

3. Prepare the Risotto:

   • In a large pot or Dutch oven, heat olive oil and 2 tablespoons of butter over medium heat until shimmering.
   • Add the shallots along with a large pinch of salt and freshly ground black pepper. Cook for about 5 minutes until the shallots are translucent.
   • Stir in the rice and cook for 1 to 2 minutes, allowing the kernels to crackle slightly. Pour in the dry white wine and stir constantly until the wine is fully absorbed (about 2-4 minutes).

4. Cook the Risotto:

   • Add a ladleful of the simmering lobster stock to the rice. Stir frequently until the rice absorbs the liquid. Continue to add the stock one ladle at a time, stirring and letting it absorb each time. Keep going for about 20-25 minutes until the rice is al dente. You may not need all of the stock, so if you run out, add hot water or chicken stock.
   • Taste as you go, seasoning with salt and pepper as needed.

5. Finish the Dish:

   • When the risotto is almost done, remove it from heat and stir in the peas and raw shrimp. Cook for 5-7 minutes until the shrimp turns opaque and is cooked through.
   • Stir in the reserved lobster meat, Parmesan cheese, remaining butter (if desired), chives, lemon zest, and lemon juice. Taste again, adjusting seasoning with more salt, pepper, Parmesan, or lemon juice as needed.
   • For a creamier risotto, add a little more stock or hot water to loosen the consistency.

6. Serve:

   • Drizzle each serving of risotto with olive oil and serve immediately. Garnish with extra lemon zest or chives if desired.

Tips for Success:

• Steaming the Lobsters: Fill a large pot with 1 inch of water and add 1 tablespoon of kosher salt. Bring the water to a boil, then add the lobsters head-first. Cover and cook for 12-14 minutes until the lobsters turn bright red. A good test for doneness: If the antenna pulls out easily, the lobster is ready.

• Making Stock: If you prefer a quicker version, feel free to substitute a high-quality fish stock instead of making your own lobster stock. It will save time without compromising too much on flavor.

• For Leftovers: If you have any risotto left, make Crispy Risotto Cakes with Taleggio Cheese the next day. Trust us, it’s worth it!

Perfect Pairing:

Serve this dish with a crisp, refreshing white wine, like a Sauvignon Blanc or Chardonnay. The bright acidity of the wine will complement the richness of the risotto, making each bite even more indulgent.

Whether you’re in the mood for a romantic dinner at home or looking to impress that special someone, this Shrimp and Lobster Risotto with Peas will undoubtedly create an unforgettable experience. It’s a dish full of flavor, elegance, and warmth—just like a cozy evening in Astoria, Oregon. Enjoy!