Tremendous Lemon Butter Lobster Risotto

Why You’ll Love This Recipe

This dish is the ultimate indulgence, bringing together the sweetness of lobster, the creamy texture of risotto, and the brightness of lemon. The slow cooking process of risotto ensures the rice absorbs all the wonderful flavors, creating a rich, satisfying meal. The lobster adds a touch of luxury, while the lemon butter sauce ties everything together with a zesty, savory twist. It’s the perfect balance of decadent and fresh, making it a truly memorable dish.

Ingredients

• 2 lobster tails, cooked and chopped
• 1 ½ cups Arborio rice
• 4 cups chicken or seafood broth, warmed
• ½ cup dry white wine
• ½ onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• ¼ cup grated Parmesan cheese
• Zest and juice of 1 lemon
• ¼ cup heavy cream (optional for extra creaminess)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Lobster:
   • If you haven’t already, cook the lobster tails by boiling or steaming them until the meat is opaque and cooked through, about 7-10 minutes. Let them cool, then chop the meat into bite-sized pieces. Set aside.
2. Sauté the Aromatics:
   • In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until softened and fragrant.
3. Toast the Rice:
   • Add the Arborio rice to the pan and stir well to coat the rice with the butter and oil. Cook for 1-2 minutes until the rice becomes slightly translucent at the edges.
4. Deglaze with Wine:
   • Pour in the dry white wine and stir continuously until the wine has mostly evaporated, about 2 minutes.
5. Cook the Risotto:
   • Begin adding the warmed broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes. You may not need all the broth, but make sure the rice is fully cooked and has a creamy consistency.
6. Finish the Risotto:
   • Once the risotto is cooked, stir in the chopped lobster meat, lemon zest, and lemon juice. For extra creaminess, you can also add the heavy cream at this point. Stir well to combine, and cook for an additional 2-3 minutes to heat the lobster through.
7. Season and Serve:
   • Season with salt and pepper to taste. Stir in the grated Parmesan cheese until melted and the risotto is creamy and smooth.
   • Garnish with fresh chopped parsley and serve immediately with an extra squeeze of lemon, if desired.

Servings and Timing

• Servings: This recipe serves 2-3 people.
• Preparation Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick: Add a pinch of red pepper flakes to the risotto for a little heat.
• Herb Variation: Use fresh thyme, rosemary, or basil to infuse additional herb flavors into the dish.
• No Cream Version: Omit the heavy cream for a lighter version of the dish.
• Vegetarian Version: Skip the lobster and add more vegetables like peas, spinach, or mushrooms to create a vegetarian risotto.

Storage/Reheating

• Storage: Store any leftover risotto in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a skillet with a splash of broth or water to loosen the risotto and restore its creamy consistency.

FAQs

Can I use frozen lobster for this recipe?

Yes, you can use frozen lobster tails. Make sure to thaw them properly before cooking, either by leaving them in the fridge overnight or running them under cold water.

How do I know when the risotto is done?

The risotto is done when the rice is creamy, tender but still slightly al dente, and the liquid has been absorbed. You can taste a grain of rice to check its texture before stopping.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare the lobster and broth ahead of time and store them separately. When ready to serve, finish the risotto and add the lobster meat and lemon.

Can I use another type of rice?

Arborio rice is the best choice for risotto because it releases starch during cooking, creating the creamy texture. Substituting with other types of rice may not yield the same result.

What can I serve with this risotto?

This dish pairs well with a light salad, grilled vegetables, or a glass of dry white wine.

Can I make this dish without wine?

Yes, you can skip the wine and substitute with additional broth. The wine adds depth of flavor, but the dish will still be delicious without it.

How can I make the risotto creamier?

For a creamier risotto, stir in extra Parmesan cheese and/or heavy cream as it cooks, and make sure to add enough broth to keep the rice moist and creamy.

Can I add more lobster?

Feel free to add more lobster to this dish if you’d like to increase the flavor or make it even more indulgent.

Can I use shrimp instead of lobster?

Yes, you can substitute shrimp for lobster if desired. Just cook and chop the shrimp, then follow the same instructions.

How long will this risotto last?

Leftover risotto can be stored in the fridge for up to 2 days. The texture may change as it cools, so it’s best to reheat with a little extra broth or water.

Conclusion

Tremendous Lemon Butter Lobster Risotto is a luxurious dish that combines the rich, sweet flavor of lobster with the creamy comfort of risotto. Infused with fresh lemon and butter, it’s a perfect balance of flavors and textures. Whether you’re making it for a special occasion or simply treating yourself, this risotto will make you feel like you’re dining at a fine restaurant. Simple to prepare but indulgent in taste, it’s sure to become a favorite!

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