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Lemon Butter Lobster Risotto Recipe

Lemon Butter Lobster Risotto Recipe
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★★★★★

4.9 from 14 reviews

This Lemon Butter Lobster Risotto is a luxurious and creamy Italian-inspired dish featuring tender lobster meat infused with fresh lemon zest and butter, combined with perfectly cooked Arborio rice and Parmesan cheese. Ideal for a special dinner or a delightful seafood treat, this recipe balances rich flavors with a refreshing citrus twist.

Ingredients

Scale

For the Lobster

  • 2 lobster tails (6–8 oz / 170–225 g each)
  • 1 tbsp butter
  • Salt and pepper, to taste

For the Risotto

  • 1 cup Arborio rice
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup dry white wine (optional)
  • 4 cups chicken or seafood broth, kept warm
  • ½ cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the lobster: Preheat the oven to 400°F (200°C) or bring a pot of water to a boil. Cook the lobster tails for about 8–10 minutes until the meat is opaque and cooked through. Remove the lobster meat from the shells, chop into bite-sized pieces, and set aside.
  2. Prepare the risotto base: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-5 minutes. Stir in the Arborio rice and cook for 1–2 minutes, ensuring the grains are well coated with butter.
  3. Deglaze with wine: Pour in the dry white wine, if using, and cook until it is almost completely absorbed by the rice, stirring occasionally to prevent sticking.
  4. Add broth gradually: Begin adding the warm chicken or seafood broth one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes until the rice is creamy and cooked al dente.
  5. Finish the risotto: Stir in the grated Parmesan cheese, lemon juice, lemon zest, and remaining butter. Gently fold in the chopped lobster meat, ensuring it is evenly distributed and warmed through. Season with salt and pepper to taste.
  6. Serve: Spoon the risotto onto plates, garnish with chopped fresh parsley and additional lemon zest if desired. Serve immediately to enjoy the creamy texture and fresh flavors at their best.

Notes

  • Using warm broth is essential to maintain a steady cooking temperature and achieve the perfect creamy texture.
  • The white wine adds depth, but you can omit it if you prefer a non-alcoholic version or for dietary reasons.
  • For extra richness, you can add a splash of cream when finishing the risotto.
  • Make sure not to overcook the lobster meat to keep it tender and juicy.
  • Use freshly grated Parmesan cheese for the best flavor and texture.

Nutrition

Keywords: Lobster risotto, lemon butter lobster, seafood risotto, creamy risotto, Italian seafood dish, Arborio rice recipe

Find it online: https://maicook.com/lemon-butter-lobster-risotto-recipe-3/