Description
Creamy lemon butter lobster risotto brings coastal elegance right to your dinner table with succulent seafood and rich, velvety rice. Tender lobster meat nestled in a smooth parmesan-infused base delivers pure comfort that makes your taste buds dance with Mediterranean charm.
Ingredients
Scale
Main Ingredients:
- 2 lobster tails
- 1 ½ cups Arborio rice
- 4 cups chicken or seafood broth
- ½ cup dry white wine
Supporting Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
Finishing Ingredients:
- 1 small onion
- 3 garlic cloves
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- Salt and pepper
- Fresh parsley
- Lemon wedges
Instructions
- Gently poach 2 lobster tails in 2 tablespoons butter and 1 tablespoon olive oil at medium heat for 3-4 minutes per side until opaque.
- Transfer lobster from pan and let cool, then chop into bite-sized pieces. Drizzle chopped lobster with 1 teaspoon fresh lemon juice.
- Use the same pan to heat 1 tablespoon olive oil over medium heat. Sauté 1 finely chopped small onion and 2 minced garlic cloves until soft and translucent.
- Add 1 ½ cups Arborio rice to pan, stirring constantly to toast for 2-3 minutes without burning.
- Pour ½ cup dry white wine into rice mixture, stirring until liquid completely evaporates.
- Gradually add ½ cup warm chicken or seafood broth at a time, stirring constantly. Continue adding broth and stirring for 18-20 minutes until rice becomes creamy and tender.
- Mix in ½ cup heavy cream, ½ cup grated Parmesan cheese, and 1 tablespoon fresh lemon zest. Season with salt and pepper to taste.
- Fold chopped lobster pieces gently into risotto. Heat for 2 additional minutes.
- Serve immediately in warm bowls, garnishing with fresh chopped parsley and lemon wedges.
Notes
- Choosing fresh lobster tails makes a huge difference in the overall flavor and texture of this creamy risotto.
- Stirring risotto constantly helps release the rice’s natural starches, creating that signature smooth, rich consistency.
- Warm broth is crucial for maintaining an even cooking temperature and preventing the rice from becoming tough or undercooked.
- For a lighter version, replace heavy cream with half-and-half and use less butter, which still keeps the risotto luxurious without excess calories.
- Prep Time: 10 minutes
- Cook Time: 28-33 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 95 mg