Name: Lemon Butter Lobster Risotto
Prep time: 10 min
Cook time: PT-487885H10M26S
Total time: PT-487885H10M26S
Cuisine: American
Ingredients: 1 lb lobster tail (about 2 tails), cooked and chopped into bite-sized pieces; 1 1/2 cups Arborio rice (risotto rice); 4 cups chicken or vegetable broth (kept warm); 1/2 cup dry white wine (optional, or use extra broth); 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1/2 cup freshly grated Parmesan cheese; Salt and pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish); 3 tablespoons unsalted butter; Zest and juice of 1 lemon; 1 tablespoon fresh parsley, chopped

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I love making Lemon Butter Lobster Risotto because it combines the rich, creamy texture of risotto with the luxurious sweetness of lobster and the refreshing brightness of lemon. The creamy, buttery risotto pairs perfectly with the delicate lobster meat, and the touch of lemon adds a fresh burst of flavor. It’s the perfect dish for a special occasion or when you just want to indulge in something truly elegant and comforting!

Why I’ll Love This Recipe

What I adore about this dish is the balance of flavors and textures. The risotto is rich and creamy, with the lobster adding a luxurious touch of sweetness. The lemon butter brings everything together with a light, fresh kick that makes each bite feel refreshing, yet indulgent. It’s easy to make but tastes like something you’d get at a fine dining restaurant!

Ingredients

For the risotto:

1 lb lobster tail (about 2 tails), cooked and chopped into bite-sized pieces
1 1/2 cups Arborio rice (risotto rice)
4 cups chicken or vegetable broth (kept warm)
1/2 cup dry white wine (optional, or use extra broth)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

For the lemon butter:

3 tablespoons unsalted butter
Zest and juice of 1 lemon
1 tablespoon fresh parsley, chopped

Directions

Prepare the lobster:
- If using raw lobster tails, cook them first by boiling or steaming until they are opaque and cooked through (about 6-8 minutes). Let the lobster cool slightly, then remove the meat from the shells and chop it into bite-sized pieces. Set aside.
Make the risotto:
- In a large saucepan or skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the garlic and cook for an additional 30 seconds, stirring until fragrant.
- Stir in the Arborio rice, cooking for 1-2 minutes, allowing the rice to lightly toast and absorb the oil and butter.
- Pour in the white wine (if using) and cook until it’s mostly absorbed by the rice.
- Gradually add the warm broth, 1/2 cup at a time, stirring constantly. Let each addition of broth absorb before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes. You may not need all of the broth, but keep adding until the rice reaches your desired texture.
Make the lemon butter sauce:
- While the risotto is cooking, melt the 3 tablespoons of butter in a small saucepan over low heat. Add the lemon juice and zest, and stir to combine. Remove from heat once the butter has melted and the sauce is well mixed. Stir in the chopped parsley. Set aside.
Finish the risotto:
- Once the risotto is cooked and creamy, stir in the cooked lobster meat, Parmesan cheese, and season with salt and pepper to taste. Drizzle in the lemon butter sauce and stir to combine everything evenly.
Serve:
- Spoon the risotto onto plates, garnishing with extra fresh parsley, a squeeze of lemon juice, and more grated Parmesan if desired. Serve immediately while warm.
Enjoy:
- This Lemon Butter Lobster Risotto is creamy, rich, and decadent, with a burst of freshness from the lemon and a touch of luxury from the lobster. It’s sure to impress anyone you serve it to!

Servings and Timing

This recipe serves about 4 people. Prep time is 10 minutes, and cook time is around 30-35 minutes.

Lemon Butter Lobster Risotto

Variations

I like to change it up by:

Adding sautéed mushrooms or peas to the risotto for added flavor and texture.
Using shrimp or scallops in place of lobster if you prefer.
Mixing in a splash of heavy cream at the end of cooking for an even richer risotto.

Storage / Reheating

Leftover risotto can be stored in an airtight container in the fridge for up to 2 days. To reheat, add a splash of broth or cream and gently warm it over low heat, stirring frequently.

FAQs

Can I make this risotto ahead of time?
Risotto is best served fresh, as it can lose its creamy texture when stored. However, you can make the risotto base ahead of time (without the lobster) and reheat it with a bit of extra broth or cream. Then, stir in the lobster and lemon butter just before serving.
Can I use frozen lobster tails?
Yes! If using frozen lobster tails, be sure to thaw them completely before cooking. Follow the same steps to cook and chop the lobster meat.
Can I make this dish without wine?
Absolutely! You can replace the white wine with an additional 1/2 cup of broth or water. The wine adds depth of flavor, but the risotto will still be delicious without it.
Can I add more vegetables to this dish?
Yes! You can add vegetables like spinach, asparagus, or even roasted bell peppers to the risotto for extra flavor and nutrition. Just stir them in toward the end of cooking.

Conclusion

This Lemon Butter Lobster Risotto is a show-stopping dish that combines the best of creamy risotto, tender lobster, and fresh lemon. It’s indulgent, flavorful, and perfect for any special occasion or a luxurious dinner at home. Whether you’re celebrating or just treating yourself, this risotto will make any meal feel extraordinary.