Rich and creamy lobster risotto made with cauliflower rice and succulent langoustino tails. Healthy, gluten-free, low carb and absolutely mouthwatering delicious!
When I say this is one of the best cauliflower rice recipes out there, I mean it! Nothing beats this creamy and cheesy dish with chunks of tender lobster or in this case, langoustino tails.
So do yourself a favor, and make this recipe today!
What is Lobster Risotto?
This healthy version of lobster risotto is made with cauliflower rice instead of white rice making it low carb and keto friendly.
The taste is spot on to traditional risotto with wonderful seafood flavors. Â Pair it with a glass of white wine like a sauvignon blanc and you got yourself a delicious restaurant quality dish without ever leaving your house.
How to make lobster risotto?
Start by dicing onions, grate garlic, slice mushrooms and chop langoustine or lobster tails.
Next, melt butter in a pan over medium-high heat. Add the onion, garlic, and mushrooms and cook for about 2-3 minutes.
Add your chunks of lobster meat. Â Stir in cauliflower rice and cook until tender.
Then add heavy cream, parmesan cheese, salt, pepper, and nutmeg. Â Simmer until the liquid evaporates and you have a creamy cheese pulling texture risotto.
What goes into a lobster risotto dish?
- Precooked Langoustino Tails (or lobster tail)
- Butter
- Onion (or shallots)
- Garlic
- Cauliflower Rice (or rice of choice)
- Mushrooms
- Heavy Cream
- Grated Parmesan or Parmigiano Cheese
- Salt
- Black Pepper
- Nutmeg
- Shredded Parmesan (Optional)
What is the difference between langoustino tails and cold-water lobster tail?
Langoustino tails are also known as a squat lobster and are commonly used in restaurants. Their taste and texture are similar to lobster which is why it is commonly used in place of lobster but the tail meat is much smaller.
Cold-water lobster on the other hand is lobster such as the popular Maine lobster, which are much larger and prized for the large tail meat.
In this recipe, we are using small chunks of lobster meat, so langoustino tail works perfectly.
Why use cauliflower rice over traditional white rice?
Cauliflower rice contains many vitamins and nutrients while white rice has barely any. Compared to white rice, cauliflower rice has fewer calories, and much fewer carbohydrates, while containing more fiber, protein, potassium and vitamin C.
Overall, if you’re looking for a healthier option, cauliflower rice is your choice.
However, you can also easily use regular white rice for this recipe by substituting the cauliflower rice and cooking on simmer until al dente.
How long will lobster risotto keep in the fridge?
This risotto makes delicious leftovers. Â It will keep for up to 5 days in an airtight container.
Did you have any tips on making this lobster risotto recipe?
- For ease, use precooked frozen langoustino tails. These can easily be found at your Trader Joes in the frozen section.
- If using raw lobster tails, cook in boiling water for 1 minute per oz or until the shell is bright red and the meat is opaque.
- Garnish with chives or chopped parsley for better presentation.
- Add some lemon zest or lemon juice before serving.
Looking for other risotto recipes?
 Now, let’s get making this Lobster Risotto recipe!
- Prepping Time 5M
- Cook Time 10M
- Total Time 15M
- Net Carb/Serving ~5g
- Servings 2
Ingredients
- 1 Cup Precooked Langoustino Tails
- 2 tbsp Butter
- 1 tbsp Chopped Onion
- 1 Garlic Clove
- 3 Cups Cauliflower Rice (or rice of choice)
- 2 Cremini or Bella Mushrooms
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Grated Parmesan
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- Sprinkle of Shredded Parmesan (Optional)
Directions
1) Gather all the ingredients.
2) Finely dice onions and set aside.
3) Grate garlic with a grater or mince and set aside.
4) Slice Cremini or Bella Mushrooms and set aside.
5) Loosely chop langoustine tails and set aside.
6) Melt butter in a large skillet over medium heat.
7) Add onion, garlic and mushrooms cook until tender. About 2-3 minutes.
8) Add langoustine tails and stir to combine.
9) Stir in cauliflower and cook until tender, approximately 3 minutes.
10) Stir in heavy cream, Parmesan cheese, salt, pepper and nutmeg. Cook 5-7 minutes.
11) Top with shredded Parmesan cheese and serve hot!
Hope you enjoy your Lobster Risotto!
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Lobster Risotto
Ingredients
- 1 Cup Precooked Langoustino Tails Frozen
- 2 tbsp Butter
- 1 tbsp Chopped Onion
- 1 Clove Garlic
- 3 Cups Cauliflower Rice or rice of choice
- 2 Whole Cremini or Bella Mushrooms
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Grated Parmesan
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- 1 tbsp Shredded Parmesan Optional
Instructions
- Gather all the ingredients.
- Finely dice onions and set aside.
- Grate garlic with a grater or mince and set aside.
- Slice Cremini or Bella Mushrooms and set aside.
- Loosely chop langoustine tails and set aside.
- Melt butter in a large skillet over medium heat.
- Add onion, garlic and mushrooms cook until tender. About 2-3 minutes.
- Add langoustine tails and stir to combine.
- Stir in cauliflower and cook until tender, approximately 3 minutes.
- Stir in heavy cream, Parmesan cheese, salt, pepper and nutmeg. Cook 5-7 minutes.
- Top with shredded Parmesan cheese and serve hot!
Video
Nutrition
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