Butter Lobster Risotto
Silky, creamy risotto infused with tender lobster and rich butter, perfect for indulgent dinners or special occasions. Combines Arborio rice, Parmesan, and seafood stock for an elegant flavor.
Equipment
- 1 large saucepan for cooking risotto
- 1 skillet for sautéing lobster
- 1 pot for boiling lobster tails
Ingredients
- 2 lobster tails 8–10 oz each
- 2 tablespoons butter
- Salt and black pepper to taste
- 1½ cups Arborio rice
- 4 –5 cups warm seafood or chicken stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small shallot finely chopped
- 2 cloves garlic minced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream optional
- Fresh parsley or chives finely chopped (optional)
- Extra butter or Parmesan for serving optional
- Lemon zest optional garnish
Instructions
- Bring a pot of salted water to a boil, add lobster tails, and cook for 5 to 6 minutes until shells turn red and meat is opaque.
- Remove lobster tails, cool slightly, extract the meat, and chop into bite-sized pieces.
- Melt 2 tablespoons butter in a skillet over medium heat, add lobster meat, season with salt and pepper, and sauté for 1 to 2 minutes. Set aside.
- In a large saucepan, heat olive oil and 2 tablespoons butter over medium heat, then add shallot and cook for 2 to 3 minutes until soft and translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in Arborio rice and toast for 1 to 2 minutes until lightly coated and fragrant.
- Pour in the white wine and cook, stirring, until mostly absorbed.
- Add warm stock one ladle at a time, stirring frequently, allowing liquid to absorb before adding more stock. Continue this process for 18 to 22 minutes until rice is creamy and tender.
- Stir in Parmesan cheese and heavy cream if using.
- Fold in the sautéed lobster and cook for 1 to 2 minutes until heated through. Season with salt and black pepper to taste.
- Remove from heat and let the risotto rest for 1 minute.
- Serve in bowls garnished with fresh herbs, lemon zest, and extra butter or Parmesan if desired.
Notes
- Risotto should be creamy and slightly loose, not thick or dry.
- Use seafood stock for authentic lobster flavor; chicken stock is an alternative.
- Replace wine with extra stock plus lemon juice if avoiding alcohol.
- Add saffron or truffle oil for an extra luxurious touch.
- Pair with a green salad or garlic bread for a balanced meal.