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
770
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
Reviews
4.1
Based on 90 reviews
Jessica · 05/27/25
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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