Arborio rice is slowly cooked in a flavorful broth until it reaches a silky texture. Fresh lobster meat is added, and the dish is finished with a zesty lemon butter sauce, bringing a tangy contrast to the richness of the lobster and rice. Perfect for a luxurious meal, this risotto balances decadence with a refreshing citrus twist.
Tremendous Lemon Butter Lobster Risotto
Ingredients
- 2 lobster tails cooked and chopped
- 1 1/2 cups Arborio rice
- 4 cups chicken or seafood broth warmed
- 1/2 cup dry white wine
- 1/2 onion finely chopped
- 3 cloves garlic minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 1/4 cup heavy cream optional for extra creaminess
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Cook the Lobster:
- Steam or boil the lobster tails for 6-8 minutes until fully cooked. Remove the meat from the shells, chop into bite-sized pieces, and set aside.
Sauté the Aromatics:
- In a large pan, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
Cook the Risotto:
- Stir in the Arborio rice, coating it in the butter and oil. Toast the rice for 1-2 minutes. Pour in the white wine and cook, stirring until the liquid is absorbed.
Add the Broth:
- Gradually add the warm broth, one ladle at a time, stirring constantly. Wait until each ladle of broth is absorbed before adding the next. Continue until the rice is tender and creamy, about 18-20 minutes.
Finish with Lobster and Lemon:
- Stir in the Parmesan cheese, lemon zest, and lemon juice. Add the chopped lobster and heavy cream (if using), and heat through for 2-3 minutes. Season with salt and pepper to taste.
Serve:
- Garnish with fresh parsley and serve the lemon butter lobster risotto hot.
Notes
Prep Time: 10 mins | Total Time: 35 mins | Servings: 4
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