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Lemon Butter Lobster Risotto Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://leofoster.com/lemon-butter-lobster-risotto-recipe/