Crispy, creamy lobster risotto balls filled with buttery lobster tail and bright peas make an unforgettable appetizer. Easy to assemble and ideal for making ahead, these arancini are perfect for any celebration—large or small.
After holiday overindulgence, I promised myself a reset. I signed up for a race, logged some treadmill miles, and rewarded my recovery with a somewhat ironic dinner of dinosaur chicken nuggets and a small cheese plate. Protein heals, right? But before the clean-eating phase really begins, there’s one more indulgence planned: Lobster Arancini. These are little balls of homemade lobster risotto, stuffed with succulent lobster tail and peas in a silky buttery cream. They’re rich, satisfying, and absolutely worth the effort.
Make the risotto first—while it takes about 25 minutes to cook, the process is straightforward and rewarding. Once the risotto has cooled, you can assemble the arancini ahead of time and keep them chilled on a baking sheet until you’re ready to fry. Alternatively, fry them and freeze the cooked arancini for easy party prep: reheat in a 425°F oven for 25–30 minutes before serving. They taste best hot and freshly fried, but the baked reheating trick is a lifesaver when hosting.
The risotto alone is tempting enough to eat with a spoon—creamy and comforting—but forming it into arancini with a surprise bite of lobster inside elevates it into a party-worthy appetizer. These arancini will be the hit of any gathering—New Year’s, tailgating, or a casual weekend get-together. Expect guests to ask for the recipe year after year.
If you love lobster and want more easy ideas, try other simple lobster dishes like bisque, classic lobster rolls, corn chowder, a lemon-tarragon lobster pasta salad, baked lobster tail, or lobster mac and cheese. Each offers a different way to enjoy lobster’s rich, sweet flavor.
Easy Lobster Arancini
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Ingredients
- 3 tablespoons butter
- 1 large shallot, finely chopped
- 2 cloves garlic, smashed and peeled
- 1 1/2 cups arborio rice
- 1 cup white wine (pinot grigio recommended)
- 5 cups lobster stock, simmering (or chicken stock if unavailable)
- 2/3 cup grated Parmesan
- 1 tablespoon lemon juice
- 1 teaspoon freshly chopped parsley
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups panko
- 1/2 cup finely grated Parmesan
- 2 eggs, beaten
- 8 ounces lobster tail meat, chopped into 1/2-inch cubes
- 1/2 cup frozen peas, thawed
- 1 teaspoon butter
- 1 tablespoon heavy cream
- Canola oil, for frying
Instructions
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Melt 3 tablespoons butter in a large saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic and cook 1 minute. Stir in the arborio rice, then add the white wine and simmer until it evaporates.
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Add simmering stock 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue until the rice is tender but still slightly firm, about 20 minutes. Remove from heat and stir in 2/3 cup Parmesan, lemon juice, parsley, salt, and pepper. Spread the risotto on a parchment-lined baking sheet to cool to room temperature, about 15 minutes.
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In a small skillet, melt 1 teaspoon butter and sauté the thawed peas until warmed. Stir in the chopped lobster tail and heavy cream, then set aside.
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In a large bowl, combine the cooled risotto with 1/2 cup panko, 1/2 cup finely grated Parmesan, and the beaten eggs. With damp hands, use about 2 tablespoons of mixture to form golf ball–sized balls. Make an indentation in each ball and place a small spoonful of the lobster-pea mixture inside. Seal the risotto around the filling and roll each ball in the remaining 1 1/2 cups panko to coat.
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Heat canola oil in a large, heavy-bottomed saucepan to a depth of 3 inches. Warm to 350°F (use a deep-fry thermometer) or until a piece of bread browns quickly. Working in batches, fry the arancini, turning occasionally, until golden, about 4–5 minutes. Drain on paper towels and serve hot.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.