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Lemon Butter Lobster Risotto Recipe

Lemon Butter Lobster Risotto Recipe
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★★★★★

5.2 from 11 reviews

A luxurious and creamy Lemon Butter Lobster Risotto featuring tender lobster tails sautéed in garlic and lemon butter, combined with perfectly cooked Arborio rice enriched with Parmesan cheese and fresh herbs. This elegant seafood risotto marries rich, buttery flavors with bright citrus notes for a decadent yet approachable dish.

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.
  3. Add the Liquids Gradually: Pour in the white wine (or broth) and stir until mostly absorbed. This adds depth of flavor to the risotto. Begin adding the warm broth, ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process takes about 20 minutes, ensuring a creamy consistency.
  4. Finish the Risotto: Once the rice is tender but slightly al dente, remove from heat and stir in the Parmesan cheese, remaining butter, lemon zest, and sautéed lobster meat. Taste and adjust seasoning with additional salt, black pepper, or lemon juice if needed.
  5. Serve and Enjoy: 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 the creamy, buttery, citrusy perfection of Lemon Butter Lobster Risotto!

Notes

  • Use seafood broth instead of chicken broth to enhance the lobster flavor.
  • If you prefer not to use wine, substitute it with additional broth.
  • Ensure to stir the risotto frequently for the best creamy texture.
  • Adjust lemon zest and juice to your taste preference for more or less citrus brightness.
  • For easier preparation, pre-cooked lobster tails can be used, but fresh is best for flavor.

Nutrition

Keywords: Lemon Butter Lobster Risotto, lobster risotto, seafood risotto, creamy risotto, Italian seafood dish, Arborio rice recipe, lemon zest risotto

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