Creamy seafood risotto recipe dedicatedly simmered in lobster stock and heavy cream with clams, mussels, bay scallops, lobster tails, and spinach. It’s a perfect date-night-in dinner or for any special occasions.
In a medium saucepan, add enough water that can cover the lobster tails. Add 1-2 teaspoons sea salt and bring to a boil. Place the lobster tails into the boiling water. Cover and cook the lobster for 8 minutes (per pound). Transfer the lobster to set aside. Leave the lobster water in the saucepan, add heavy cream and set the saucepan on a back burner over low heat to keep warm.
In a large saucepan, over medium heat, melt butter and warm olive oil. Add onions and sauté until tender, about 1-2 minutes. Add garlic and stir for 30 seconds.
Stir in Arborio rice and turn the heat up to high. Toast the rice in the pan for 1 minute, stirring often. This will release the starch from the rice.
Once the rice is lightly toasted, add white wine and keep stirring. Cook until the alcohol evaporates, leaving the rice a tasty flavor.
Add 2 cups of the lobster water mixture and bring to a boil. Turn down the heat to let it simmer. Cook the risotto until the rice has absorbed most of the liquid, stirring often, about 8 minutes.
Place clams, mussels, scallops in the pan, cover, and continue cooking over medium heat until all seafood has cooked through, about 6 minutes.
Uncover, add 1 more cup of the liquid and spinach. Cook until the spinach is wilted and the rice is perfectly tender. Remove from heat. Stir in Parmesan cheese, taste and add more salt if desired.
Cut the lobster in half vertically. Dish the seafood risotto evenly into 4 portions. Place half of a lobster on top of each portion. Sprinkle with freshly ground black pepper. Enjoy!