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Easy Lobster Risotto

Easy Lobster Risotto
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

Whether you’re preparing a date night dinner at home or looking to elevate a weeknight meal, lean on your local Heinen’s for restaurant quality shortcuts to make things easier.

Fresh Lobster Tails, Two Bags of Heinen's Frozen Creamy Risotto and Fresh Lemons

Heinen’s offers a wide assortment of ready-to-heat meals and sides in the Frozen Department, including a few varieties of risotto that can be served alone or jazzed up for something extra special.

Here, Heinen’s frozen creamy risotto gets the royal treatment with fresh lobster meat, lemon and microgreens for a dish that’s sure to impress your loved ones.

Easy Lobster Risotto on a Plate with a Glass of White Wine and a Bag of Heinen's Frozen Creamy Risotto

Why You’ll Love This Recipe

  • It Calls for Minimal Ingredients. This recipe calls for just 4 ingredients: Heinen’s frozen creamy risotto, lobster tails, fresh lemon and microgreens.
  • It’s Quick to Prepare. Risotto is a time-consuming dish to make from scratch. Using Heinen’s frozen creamy risotto, you reduce prep time significantly and can have the entire meal on the table in about 25 minutes.
  • It Looks and Tastes Fancy. Serving lobster elevates any meal. You can use Heinen’s high quality cooked lobster meat or lobster tails (instructions for steaming lobster tails included below). Both are available in Heinen’s Seafood Department.

Easy Lobster Risotto

Easy Lobster Risotto


  • 2 4-5 oz. lobster tails, thawed if frozen
  • 2 packages Heinen’s frozen creamy risotto
  • Lemon juice, plus lemon wedges for serving
  • Vigeo Gardens microgreens, any variety


  1. Add 1-2 inches of water to the bottom of a large pot fitted with a steamer tray. Bring to a boil. Add the lobster tails and cover the pot. Steam for about 6 minutes, or until just cooked through.
  2. Transfer the lobster tails to a bowl of ice water for a couple minutes to stop the cooking. Using kitchen shears, cut the lobster tail shells from head to tail, then peel back the shells to remove the meat. Cut the lobster meat into 1-inch pieces, reserving any of the juices. Set aside.
  3. Heat the frozen risotto according to package instructions. Stir in the juice of half a lemon, plus more if desired. Fold in the cooked lobster meat and any reserved juices.
  4. Serve the lobster risotto topped with microgreens and lemon wedges.

Easy Lobster Risotto on a Plate with a Glass of White Wine

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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