Creamy Lemon Butter Lobster Risotto
A rich and luxurious risotto with sweet lobster meat, zesty lemon, and creamy Parmesan, perfect for special occasions or an elegant dinner.
Equipment
- Large skillet or Dutch oven
- Ladle
- Measuring cups and spoons
- Wooden spoon
Ingredients
Risotto Ingredients
- 4 cups seafood or low‑sodium chicken broth (kept warm)
- 3 tbsp unsalted butter
- 1 small shallot minced
- 2 garlic cloves minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine optional
- 1 lemon zest and juice
- 1 cup Parmesan cheese freshly grated
Lobster Ingredients
- 2 lobster tails cooked and chopped
- 2 tbsp unsalted butter
Instructions
- Heat the broth in a pot to keep warm.
- If needed, cook lobster tails and remove meat, chopping into pieces.
- Melt butter in a skillet and sauté shallots and garlic until fragrant.
- Add Arborio rice and toast for 2 minutes.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed before adding more.
- When rice is tender, stir in lemon zest, lemon juice, and Parmesan.
- Fold in lobster meat and additional butter, season with salt and pepper.
- Serve immediately with optional garnish.
Notes
For best flavor, use high‑quality broth and fresh lobster.