Lemon Butter Lobster Risotto Recipe

Introduction

Lemon Butter Lobster Risotto is a luxurious dish that combines tender lobster with creamy, flavorful risotto. This recipe balances buttery richness with bright citrus notes, perfect for a special dinner or elegant meal at home.

Ingredients

• 2 lobster tails (about 6 ounces each), cooked and chopped
• 2 tablespoons unsalted butter (for lobster)
• 1 tablespoon lemon juice (for lobster)
• 1 teaspoon lemon zest (for lobster)
• 1 clove garlic, minced (for lobster)
• ¼ teaspoon salt (for lobster)
• ¼ teaspoon black pepper (for lobster)
• 1 ½ cups Arborio rice
• 4 cups seafood or chicken broth, warmed
• ½ cup dry white wine (optional, can substitute with broth)
• 1 small onion, finely diced
• 2 tablespoons unsalted butter (for risotto)
• 1 tablespoon olive oil
• 2 cloves garlic, minced (for risotto)
• ½ teaspoon salt (for risotto)
• ½ teaspoon black pepper (for risotto)
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest (plus more for garnish)

Instructions

1. Step 1: If using fresh lobster tails, bring a pot of salted water to a gentle boil and cook the lobster for 5-7 minutes until the shells turn bright red. Remove and let them cool slightly before removing the meat from the shells. Chop into bite-sized pieces. In a small pan over medium heat, melt 2 tablespoons of butter. Add the minced garlic, followed by the lemon juice, zest, salt, and black pepper. Stir for 1 minute until fragrant. Add the chopped lobster meat and sauté for 2-3 minutes until lightly golden and infused with flavor. Remove from heat and set aside.
2. Step 2: In a large skillet or heavy-bottomed pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds. Add the Arborio rice and stir constantly for 1-2 minutes until the grains are lightly toasted.
3. Step 3: Pour in the white wine (or broth) and stir until mostly absorbed. Begin adding the warm broth, ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 20 minutes, until the rice is creamy and tender but slightly al dente.
4. Step 4: Remove the pan from heat and stir in the Parmesan cheese, remaining butter, lemon zest, and the sautéed lobster meat. Taste and adjust seasoning with additional salt, black pepper, or lemon juice if needed.
5. Step 5: Spoon the risotto onto plates or into bowls. Garnish with fresh parsley, extra lemon zest, and a squeeze of lemon juice. Serve immediately and enjoy!

Tips & Variations

• For deeper flavor, use homemade seafood broth if possible.
• Substitute crab or cooked shrimp for lobster for a different twist.
• If you prefer a richer risotto, add a splash of cream at the end.
• Use freshly grated Parmesan cheese rather than pre-grated for best texture and taste.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen the texture. Risotto is best enjoyed fresh, so avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster tails for this recipe?

Yes, frozen lobster tails work well. Be sure to thaw them completely before cooking for even results.

What type of wine is best for risotto?

A dry white wine such as Sauvignon Blanc or Pinot Grigio works nicely, but if you prefer not to use wine, simply substitute with additional broth.

Lemon Butter Lobster Risotto Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

This Lemon Butter Lobster Risotto is a luxurious, creamy dish combining tender lobster tails sautéed in garlic lemon butter with rich Arborio rice slow-cooked to perfection. Infused with white wine and Parmesan cheese, and brightened with fresh lemon zest and parsley, this elegant risotto is perfect for impressing guests or indulging in a decadent seafood meal.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Lobster:

• 2 lobster tails (about 6 ounces each), cooked and chopped
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Risotto:

• 1 ½ cups Arborio rice
• 4 cups seafood or chicken broth, warmed
• ½ cup dry white wine (optional, can substitute with broth)
• 1 small onion, finely diced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest (plus more for garnish)

Instructions

1. Prepare the Lobster: If using fresh lobster tails, bring a pot of salted water to a gentle boil and cook the lobster for 5-7 minutes until the shells turn bright red. Remove and let them cool slightly before removing the meat from the shells. Chop into bite-sized pieces. In a small pan over medium heat, melt 2 tablespoons of butter. Add the minced garlic, followed by the lemon juice, zest, salt, and black pepper. Stir for 1 minute until fragrant. Add the chopped lobster meat and sauté for 2-3 minutes until lightly golden and infused with flavor. Remove from heat and set aside.
2. Start the Risotto Base: In a large skillet or heavy-bottomed pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds. Add the Arborio rice and stir constantly for 1-2 minutes until the grains are lightly toasted, which helps to release the starch for a creamy texture.
3. Add the Liquids Gradually: Pour in the white wine (or broth) and stir until mostly absorbed, adding depth of flavor. Begin adding the warm broth in ½ cup increments, stirring frequently and allowing each addition to be absorbed before adding the next. This gradual absorption technique takes about 20 minutes and results in a creamy consistency with rice tender but slightly al dente.
4. Finish the Risotto: Once the rice reaches the desired texture, remove the pan from heat. Stir in the Parmesan cheese, the remaining butter, lemon zest, and the sautéed lobster meat. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired for balance.
5. Serve and Enjoy: Spoon the risotto onto plates or into shallow bowls. Garnish with fresh chopped parsley, extra lemon zest, and a squeeze of fresh lemon juice to brighten the flavors. Serve immediately to enjoy the creamy, buttery, and citrus-infused richness of this elegant lobster risotto.

Notes

• Using warm broth is essential to maintain the cooking temperature and cook the rice evenly.
• If dry white wine is unavailable or undesired, replace with an equal amount of broth.
• Do not rush adding broth; allowing the liquid to absorb fully after each addition is key for creamy risotto.
• For easier lobster preparation, pre-cooked lobster tails can be used, just make sure to sauté with lemon butter to infuse flavor.
• Parmesan cheese adds savory depth and creaminess; for a dairy-free version, omit or substitute with nutritional yeast.
• Serve immediately, as risotto tends to thicken and lose its ideal texture if left to sit too long.

Keywords: Lemon Butter Lobster Risotto, Lobster Risotto, Creamy Risotto, Seafood Risotto, Italian Seafood Dish, Arborio Rice Seafood