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Grilled Lobster and Octopus Risotto

Name: Grilled Lobster and Octopus Risotto
Prep time: 20 min
Yield: 4 servings
Ingredients: 1½ cups gluten-free arborio rice; 4 cups gluten-free seafood broth; ½ cup white wine (gluten-free); 2 tablespoons olive oil; ½ cup diced onion; ½ cup diced mushrooms; ½ cup fresh or frozen peas; Salt and freshly ground pepper to taste; 2 lobster tails, split lengthwise; 8 oz cooked octopus tentacles; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper to taste; Microgreens for topping

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 20 Minutes

Cook Time: 35.0

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

Indulge in this luxurious risotto featuring tender grilled lobster tail and charred octopus, harmoniously blended with savory mushrooms, peas, and aromatic seafood broth, garnished elegantly with microgreens.

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What You’ll Need:

Risotto

1½ cups gluten-free arborio rice
4 cups gluten-free seafood broth
½ cup white wine (gluten-free)
2 tablespoons olive oil
½ cup diced onion
½ cup diced mushrooms
½ cup fresh or frozen peas
Salt and freshly ground pepper to taste

Grilled Seafood

2 lobster tails, split lengthwise
8 oz cooked octopus tentacles
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Garnish

Microgreens for topping

Prepration for:Grilled Lobster and Octopus Risotto

Step 1/5

In a saucepan, bring seafood broth to a simmer and keep warm.

Step 2/5

Heat olive oil in a large pan over medium heat. Sauté onions and mushrooms until softened, then add arborio rice, stirring until lightly toasted, about minutes.

Step 3/5

Add white wine to the rice, cooking until absorbed. Gradually add broth one ladle at a time, stirring continuously, until creamy and rice is tender, about - minutes. Stir in peas in the last minutes. Season to taste.

Step 4/5

Toss lobster tails and octopus in olive oil, lemon juice, salt, and pepper. Grill seafood over medium-high heat until slightly charred and fully cooked, approximately - minutes per side.

Step 5/5

Serve risotto topped with grilled lobster and octopus, garnished generously with microgreens.

Chef's Tips & Notes

If octopus isn’t readily available, substitute with grilled shrimp or scallops.

Drizzle lightly with extra-virgin olive oil just before serving for added richness.

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COOK TIME

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SERVING

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PREP TIME

20 Minutes

COOK TIME

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SERVING

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Directions

Step 1

In a saucepan, bring seafood broth to a simmer and keep warm.

Step 2

Heat olive oil in a large pan over medium heat. Sauté onions and mushrooms until softened, then add arborio rice, stirring until lightly toasted, about minutes.

Step 3

Add white wine to the rice, cooking until absorbed. Gradually add broth one ladle at a time, stirring continuously, until creamy and rice is tender, about - minutes. Stir in peas in the last minutes. Season to taste.

Step 4

Toss lobster tails and octopus in olive oil, lemon juice, salt, and pepper. Grill seafood over medium-high heat until slightly charred and fully cooked, approximately - minutes per side.

Step 5

Serve risotto topped with grilled lobster and octopus, garnished generously with microgreens.

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Grilled Lobster and Octopus Risotto

What You’ll Need:

Risotto

Grilled Seafood

Garnish

Prepration for:Grilled Lobster and Octopus Risotto

In a saucepan, bring seafood broth to a simmer and keep warm.

Heat olive oil in a large pan over medium heat. Sauté onions and mushrooms until softened, then add arborio rice, stirring until lightly toasted, about minutes.

Add white wine to the rice, cooking until absorbed. Gradually add broth one ladle at a time, stirring continuously, until creamy and rice is tender, about - minutes. Stir in peas in the last minutes. Season to taste.

Toss lobster tails and octopus in olive oil, lemon juice, salt, and pepper. Grill seafood over medium-high heat until slightly charred and fully cooked, approximately - minutes per side.

Serve risotto topped with grilled lobster and octopus, garnished generously with microgreens.

Chef's Tips & Notes

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NEXT RECIPES

Savory Herbed Olive Focaccia & Bee Pollen Almond Cake (Gluten-Free, Soy-Free, Dairy-Free)

Gluten-Free Heart-Shaped Pizza with Basil Pesto & Veggies

Gluten-Free Pumpkin Pecan Bar with Coconut Whipped Cream & Caramel Drizzle

In a saucepan, bring seafood broth to a simmer and keep warm.

Heat olive oil in a large pan over medium heat. Sauté onions and mushrooms until softened, then add arborio rice, stirring until lightly toasted, about minutes.

Add white wine to the rice, cooking until absorbed. Gradually add broth one ladle at a time, stirring continuously, until creamy and rice is tender, about - minutes. Stir in peas in the last minutes. Season to taste.

Toss lobster tails and octopus in olive oil, lemon juice, salt, and pepper. Grill seafood over medium-high heat until slightly charred and fully cooked, approximately - minutes per side.

Serve risotto topped with grilled lobster and octopus, garnished generously with microgreens.

Need Some Help?

Categories

Quick Links

GET IN TOUCH