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This Lobster Orzo 🦞 is seriously one of the best things I have ever put in my mouth. Lobster has a way of making any meal feel extra special but when you pair it with this creamy buttery orzo, forget about it!
Why You’ll Love Lobster Orzo
This lobster orzo is SO creamy and delicious. It’s lemony, herby and such a cozy meal. As you all may know, I love anything lobster and this recipe is to die for. Lobster makes everything feel special so this really is the perfect dish for a date night in, which is precisely how it was invented.
How To Prepare Lobster Orzo
- Lobster Stock 🦞
- Extract the meat from the lobster shell and chop the meat into chunks. Set aside.
- Preheat a pot and add the shells and then sauté for 2 minutes. Add in the wine, let it reduce. Add in whole garlic, shallot, celery, peppercorn, water and then simmer for 30-45 minutes. When you have about 4 cups broth left, strain and set aside.
- Crumble Topping 🥣
- Preheat a pan for 2 minutes on medium. Then, add in panko and salsa macha. Brown until golden on medium heat, about 3-4 minutes. Remove from pan and wipe.
- Orzo 🍚
- In a small pot, begin heating your lobster broth.
- In the saucepan you were using earlier, add olive oil. Add in 4 lemon slices and caramelize with a tiny pinch of salt and sugar on both sides. Should take 2 minutes per side. Remove lemons from pan and chop up.
- In that same pan, add more olive oil, shallots, thyme and garlic and sauté 2 minutes. Add the orzo and sauté 2 more minutes on medium heat.
- Start adding your hot lobster broth 1 cup at a time (risottata style) to you orzo. Cook until al dente. This will take about 3-4 cups of broth.
- Lobster Meat 🧈
- While the orzo cooks, add the butter and lemon peel to a pot and let melt and then add in the lobster meat and poach on low heat until fully cooked, about 4-6. The internal temperature will be 135-145℉ and the lobster will be opaque and white.
- Finish it up 🍽️
- Finish your orzo by adding the miso, mascarpone, a bit of lemon juice, parsley, salt and pepper to taste and the lobster with some of the butter.
- Serve with the crunchy panko and more parsley.
♥️ And that is it, subscribe for more!
Substitutions and Variations
- You can use shrimp or crab meat instead of lobster.
- Herbs are always very easy to swap for your favorites or which ever ones you have on hand.
- You can use chili crisp instead of salsa macha. If you don’t want it spicy, you can leave it without.
🔥Chef Nadia’s Tip🔥
Add the hot broth 1 cup at a time. Don’t rush it and let each cup absorb.
Similar Recipes
Common Questions about Lobster Orzo
What miso do you use?
What can I use instead of lobster?
You can use shrimp or crab meat instead of lobster.
What salsa macha do you use?
I have my own salsa macha recipe, but you can also use chili crisp.
Lobster Orzo
This Lobster Orzo 🦞 is seriously one of the best things I have ever put in my mouth. Lobster has a way of making any meal feel extra special but when you pair it with this creamy buttery orzo, forget about it!
Equipment
- kitchen scissors
- Large Pot
- small pot
- saucepan
- potato peeler
Ingredients
Lobster
- 2-8 oz lobster tails, meat and shell separated
- 4-5 oz unsalted butter
- 1 lemon, peel
Lobster Stock
- ¼ cup white wine
- 2 garlic cloves, whole
- 1 shallots, whole
- 2 celery ribs
- 1 tbsp pink peppercorns
- 6 cups water
Salsa Macha Panko
- ⅓ cup panko
- 1½ tbsp salsa macha , salsa macha recipe or chili crisp
Orzo
- 1 lemon, ½ of a lemon into 4 thin slices
- Pinch of sugar
- Olive oil
- 2 shallots, brunoise
- 2 thyme sprigs, stem removed
- 1 garlic clove, minced
- 1 cup orzo
- 1 tbsp miso
- 3 tbsp mascarpone
- ¼ cup fresh parsley
- Salt and pepper , to taste
Instructions
Lobster Stock
- Extract the meat from the lobster shell and chop the meat into chunks. Set aside.
- Preheat a pot and add the shells. Sauté for 2 minutes and add in the wine. Let it reduce. Add in whole garlic, shallot, celery, peppercorn and water. Simmer for 30-45 minutes. Strain. You should have about 4 cups broth.
Crumble Topping
- Preheat a pan for 2 minutes on medium. Then, add in panko and salsa macha. Brown until golden on medium heat, about 3-4 minutes. Remove from pan and wipe.
Orzo
- In a small pot, begin heating your lobster broth.
- In the saucepan you were using earlier, add olive oil. Add in 4 lemon slices and caramelize with a tiny pinch of salt and sugar on both sides. Should take about 2 minutes per side. Remove lemons from pan and chop up.
- In that same pan, add a touch more olive oil, shallots, thyme and garlic and sauté 2 minutes. Add the orzo and sauté 2 more minutes on medium heat.
- Start adding your hot lobster broth 1 cup at a time (risottata style) to you orzo. Cook until al dente. This will take about 3-4 cups of broth.
Lobster
- While the orzo cooks, add the butter and lemon peel to a pot and let melt. Add in the lobster meat and poach on low heat until fully cooked, about 4-6. The internal temperature will be 135-145℉ and the lobster will be opaque and white.
Finish it up
- Finish your orzo by adding the miso, mascarpone, a bit of lemon juice, parsley, salt and pepper to taste and the lobster with some of the butter.
- Serve with the crunchy panko, more parsley, and that is it!
Nutrition
Calories: 2127kcal, Carbohydrates: 171g, Protein: 55g, Fat: 140g, Saturated Fat: 75g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 40g, Trans Fat: 4g, Cholesterol: 450mg, Sodium: 1469mg, Potassium: 1472mg, Fiber: 17g, Sugar: 17g, Vitamin A: 4972IU, Vitamin C: 118mg, Calcium: 483mg, Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @FoodMyMuse or tag #FoodMyMuse!
