Description
Creamy, buttery risotto infused with fresh lemon and tender lobster meat. This elegant dish combines the delicate flavors of lobster with the richness of risotto, creating a decadent and comforting meal.
Ingredients
For the Lemon Butter Lobster Risotto:
- 2 lobster tails, cooked and chopped into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice (or any short-grain rice)
- 4 cups low-sodium chicken or vegetable broth (kept warm)
- 1 cup dry white wine (such as Sauvignon Blanc)
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
- Optional: 1 tablespoon heavy cream for extra richness
Instructions
Start by preparing the lobster tails. If you’re using raw lobster tails, cook them first. To do this, bring a pot of salted water to a boil and add the lobster tails. Boil for about 6-8 minutes, or until the lobster turns bright red and the meat is opaque and firm. Remove the tails from the water and allow them to cool slightly.
Once the lobster is cool enough to handle, use a sharp knife or kitchen shears to cut along the top of the shell, removing the meat in large chunks. Chop the lobster into bite-sized pieces and set aside.
In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm while you cook the risotto. This ensures the broth will be at the right temperature when adding it to the rice, allowing for even absorption and a smooth, creamy texture.
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Once the butter is melted, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
The onions and garlic provide a savory base for the risotto, infusing it with depth of flavor.
Add the Arborio rice to the pan and stir for 1-2 minutes, allowing the rice to toast lightly. This step helps the rice absorb the flavors from the aromatics and the butter, adding a subtle nutty flavor to the finished dish.
Pour in the dry white wine and stir the rice. Allow the wine to simmer and reduce by half, about 2-3 minutes. This deglazes the pan, lifting any caramelized bits from the bottom and adding more depth of flavor to the risotto. It also helps to infuse the rice with a delicate wine flavor.
Once the wine has reduced, begin adding the warm broth, one ladleful at a time, to the rice. Stir the rice continuously, allowing it to absorb the broth before adding more. Continue this process for about 20-25 minutes, or until the rice is tender but still slightly firm in the center (al dente).
It’s important to stir the risotto constantly to ensure even cooking and prevent it from sticking to the pan. As the rice absorbs the broth, it will release its starch, creating a creamy consistency.
When the rice is almost cooked to your desired texture, add the chopped lobster, lemon juice, and lemon zest to the risotto. Stir gently to combine. The lobster will warm through quickly, and the lemon will brighten up the dish with its zesty, refreshing flavor.
If you’d like to make the dish even more luxurious, you can stir in 1 tablespoon of heavy cream at this point for added richness.
Once the lobster is fully incorporated and the risotto is creamy, remove the pan from the heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese, which will melt into the risotto, creating an even creamier texture. Taste the risotto and adjust the seasoning with salt and black pepper as needed.
Serve the Lemon Butter Lobster Risotto immediately, garnished with freshly chopped parsley for a burst of color and freshness. The dish can be plated in individual bowls or on a large serving platter, depending on your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 550-600 kcal
- Fat: 25-30g
- Carbohydrates: 50-55g
- Protein: 30g