Description
This lemon butter lobster risotto is creamy, zesty, and utterly indulgent. Tender lobster chunks blend with rich lemony butter and Parmesan, creating a restaurant-quality dish perfect for romantic dinners or gourmet comfort food cravings.
Ingredients
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2 lobster tails, cooked and chopped
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1 1/2 cups Arborio rice
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4 cups warm chicken or seafood broth
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1/2 cup dry white wine
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1/2 onion, finely chopped
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3 garlic cloves, minced
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2 tbsp butter
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1 tbsp olive oil
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1/4 cup grated Parmesan cheese
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Zest and juice of 1 lemon
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1/4 cup heavy cream (optional)
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Salt & pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Lobster:
Boil or steam lobster tails for 6–8 minutes until opaque. Cool slightly, remove meat, and chop into bite-sized pieces. -
Sauté the Aromatics:
In a large skillet, melt butter with olive oil over medium heat. Add onion and garlic; cook until softened (3–4 minutes). -
Toast the Rice:
Stir in Arborio rice and cook for 1–2 minutes until slightly translucent. Add white wine and stir until absorbed. -
Add Broth Gradually:
Add warm broth one ladle at a time, stirring often. Wait until liquid is mostly absorbed before adding the next. Continue for 18–20 minutes until rice is tender and creamy. -
Finish with Flavor:
Stir in Parmesan, lemon zest, lemon juice, lobster meat, and heavy cream if using. Heat through for 2–3 minutes. Season with salt and pepper to taste. -
Serve & Garnish:
Spoon risotto into bowls, top with chopped parsley, and serve immediately.
Notes
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Use freshly cooked lobster for the best texture.
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Heavy cream adds extra richness but can be skipped for a lighter dish.
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For a citrusy boost, garnish with extra lemon zest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American