Description
Whipping up this lemon butter lobster risotto transports your taste buds straight to coastal Italian kitchens with creamy, luxurious comfort. Succulent lobster nestled in velvety risotto delivers a restaurant-worthy meal that feels like pure culinary magic right at your dining table.
Ingredients
Scale
Main Ingredients:
- 2 lobster tails
- 1 cup arborio rice
- 4 cups chicken broth
Supporting Ingredients:
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot
- 4 garlic cloves
Finishing Ingredients:
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ cup white wine
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt
- Pepper
Instructions
- Plunge two 6-oz lobster tails into boiling salted water for 3-4 minutes until shells turn vibrant red.
- Let lobster cool slightly, then slice open shells with kitchen shears and chop meat into small chunks.
- Melt 2 tbsp butter in a skillet at medium heat (350°F). Sauté 2 minced garlic cloves for 30 seconds.
- Toss chopped lobster meat into skillet. Season with salt and pepper, then drizzle 1 tbsp lemon juice. Cook for an additional minute.
- Heat 1 tbsp olive oil and 2 tbsp butter in a large pan over medium heat (325°F). Sauté 1 minced shallot and 2 minced garlic cloves for 2 minutes.
- Add 1 cup arborio rice to pan, toasting for 1-2 minutes until grains look slightly translucent.
- Pour ¼ cup white rice vinegar into pan and let liquid absorb completely.
- Gradually add 4 cups warm chicken broth, one ladle at a time. Stir constantly and allow each addition to absorb before adding more.
- Continue adding broth for approximately 20 minutes until rice reaches creamy, tender consistency.
- Remove pan from heat and stir in ½ cup Parmesan cheese, ¼ cup heavy cream, 1 tsp lemon zest, salt, and pepper.
- Gently incorporate reserved lobster meat into risotto.
- Transfer risotto to serving plates and garnish with 2 tbsp chopped fresh parsley.
Notes
- Stirring constantly is crucial for creamy risotto, so grab a wooden spoon and stay patient during the 20-minute cooking process.
- Fresh lobster makes a massive difference, but high-quality frozen tails work perfectly as a convenient alternative.
- For a dairy-free version, replace cream with coconut milk and use nutritional yeast instead of Parmesan.
- Always warm your broth before adding to rice to maintain consistent cooking temperature and prevent rice from becoming tough.
- Prep Time: 7-9 minutes
- Cook Time: 25-26 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg