Creamy Lobster Risotto
Brace yourself for ultimate luxury with Chef Tracey’s totally indulgent Creamy Lobster Risotto. She starts with traditional Arborio rice, slowly swirled and simmered in a rich blend of butter, white wine, lemon, and broth to release all the starch that gives this dish its amazingly smooth texture. Then comes the Parmesan cheese, adding saltiness and umami. Succulent, sweet lobster tail meat and fresh English peas (plus a parsley garnish) provide the final touch. “This dish is already so rich and delicious, the lobster just elevates it to insane levels and the peas bring you back to earth,” she says. And the best part is you can take this incredible culinary journey anytime you want.
Nutritional facts
Protein
26g
Carbs
64g
Calories
770kcal
Fat
45g
Ingredients
Base, Lobster, Knorr, Butter, Black Pepper, Lobster, Lemon, Onion, Peas, Kosher Salt, Parmesan Cheese, Arborio Rice, Chicken Base, White Wine, Canola Oil, Italian Parsley
Contains milk, shellfish, lobster, shrimp, wheat, soybeans.
Reviews
4.1
Based on 88 reviews
Bradlisia · 07/18/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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