What is in the lobster risotto at Hell’s Kitchen?

The Hell’s Kitchen version of the Gordon Ramsay lobster risotto recipe includes Arborio rice, lobster stock, white wine, shallots, garlic, Parmesan cheese, and of course, succulent lobster meat. It's finished with fresh herbs and a squeeze of lemon for balance. This iconic dish is a staple on the show and one of Ramsay’s most requested recipes.

What does Gordon Ramsay poach his lobster in?

In his kitchen, Gordon typically poaches lobster in well-salted boiling water for a few minutes until just cooked, then uses the shells to create a rich, flavorful stock. This technique is key to the deep seafood flavor in the Gordon Ramsay lobster risotto recipe .

What is the most popular Gordon Ramsay dish?

That would be the legendary beef Wellington —but the Gordon Ramsay lobster risotto recipe is a close second, especially among fans of Hell’s Kitchen. It's often used as a skill test because of its complexity and need for precision.

What to put in lobster risotto?

At minimum, you’ll need Arborio rice, lobster stock, white wine, butter, shallots, garlic, and lobster meat. Parmesan adds richness, while fresh herbs like thyme or parsley bring it all together. Optional ingredients like saffron or lemon zest can add a luxe twist to your Gordon Ramsay lobster risotto recipe .

Gordon Ramsay Lobster Risotto Recipe – 6 Tips For Rich, Silky Results

Name: Gordon Ramsay Lobster Risotto Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 6 cups water; 1 tsp salt; 1 whole lobster (or 3 lobster tails); 1 medium onion, thinly sliced; 2 bay leaves; 2 sprigs fresh parsley; 2 sprigs thyme; 4 whole peppercorns; 1 tbsp butter or olive oil; ⅓ cup finely chopped shallots; ½ tsp minced garlic; 1 cup Arborio rice; ½ cup dry white wine; 1 cup grated Parmesan, divided; Freshly ground black pepper, to taste; Chopped chives and lemon wedges, for garnish

Gordon Ramsay Lobster Risotto Recipe

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This Gordon Ramsay lobster risotto recipe brings restaurant-style flavor right to your home kitchen. Creamy Arborio rice is slow-cooked with homemade lobster stock, white wine, and Parmesan, then topped with buttery, tender lobster meat. Perfect for dinner parties, date nights, or any time you want to treat yourself to something rich and unforgettable.

Author: RAMSAY
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 3 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

6 cups water
1 tsp salt
1 whole lobster (or 3 lobster tails)
1 medium onion, thinly sliced
2 bay leaves
2 sprigs fresh parsley
2 sprigs thyme
4 whole peppercorns
1 tbsp butter or olive oil
⅓ cup finely chopped shallots
½ tsp minced garlic
1 cup Arborio rice
½ cup dry white wine
1 cup grated Parmesan, divided
Freshly ground black pepper, to taste
Chopped chives and lemon wedges, for garnish

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Instructions

Boil the Lobster: Bring 6 cups of salted water to a boil. Cook lobster (or tails) for 5 minutes until bright red. Remove and set aside to cool.

Make the Lobster Stock: Return lobster shells to the same water. Add onion, bay leaves, parsley, thyme, and peppercorns. Simmer uncovered for 20 minutes. Strain and keep the stock warm.

Start the Risotto Base: In a large pan, melt butter or heat olive oil over medium heat. Sauté shallots for 4 minutes until translucent. Add garlic and stir for 30 seconds.

Add Rice and Wine: Stir in Arborio rice and cook for 1–2 minutes until slightly translucent. Pour in white wine and stir until mostly evaporated.

Build Creaminess: Add warm stock ½ cup at a time, stirring gently and letting each addition absorb before the next. Repeat until rice is tender with a slight bite (about 18–20 minutes).

Finish the Risotto: Remove from heat. Stir in ½ cup Parmesan and season with pepper. Let risotto rest covered for 5 minutes.

Prepare Lobster: Gently remove lobster meat from shell and slice. Warm in a bit of reserved stock or butter just before serving.

Garnish and Serve: Plate the risotto, top with warm lobster, sprinkle with chives, and serve with lemon wedges.

Notes

Frozen tails work fine—just thaw fully before boiling.
Add a pinch of saffron to the stock for a luxe twist.
You can substitute shrimp or crab, but lobster shells offer the most flavor.
Don’t skip the rest time after cooking; it helps the risotto set to the perfect texture.

Find it online: https://cookingwithramsay.com/gordon-ramsay-lobster-risotto-recipe/