This lobster risotto is deliciously rich and creamy. It's made with cooked lobster, Arborio rice, caramelized onions, white wine, and Parmesan cheese for a seafood dish that is sure to impress! Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.
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.
Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.
Keto Lobster Risotto is incredibly delicious and only contains about 5g net carb per serving. Super easy to make and will be ready on the table in 15 minutes max! Keto Chaffle Lobster Rolls are super delicious.