Lemon Butter Lobster Risotto

If you’re looking for a restaurant-quality dish you can make at home, this Lemon Butter Lobster Risotto is the perfect choice! Creamy, rich, and bursting with fresh citrus flavor, this dish balances the sweetness of lobster with a velvety, buttery risotto. It’s an elegant meal that’s easier to make than you think!

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Why You’ll Love This Recipe

• Decadently Creamy – A luxurious risotto made with butter, Parmesan, and fresh lobster.
• Bright & Fresh – The lemon zest and juice add a vibrant contrast to the rich, creamy rice.
• Easy but Impressive – Looks fancy but comes together in under an hour.
• Perfect for Special Occasions – Ideal for date nights or celebrations!

Ingredients You’ll Need

For the Lobster

• Lobster Tails (2, about 6 oz each) – Sweet and tender.
• Butter (2 tbsp) – For sautéing.
• Garlic (2 cloves, minced) – Adds rich, savory depth.
• Lemon Juice (1 tbsp) – Brightens the lobster flavor.
• Salt & Pepper – To taste.

For the Risotto

• Arborio Rice (1 cup) – A must for creamy risotto.
• Chicken or Seafood Broth (4 cups) – Warmed to maintain temperature while cooking.
• Butter (2 tbsp) – Adds richness.
• Olive Oil (1 tbsp) – For sautéing.
• Shallot (1 small, minced) – Mild and sweet flavor.
• Garlic (2 cloves, minced) – Infuses the rice with depth.
• White Rice Vinegar (¼ cup) – Adds acidity without overpowering.
• Parmesan Cheese (½ cup, grated) – For a cheesy, creamy texture.
• Heavy Cream (¼ cup, optional) – For an extra velvety finish.
• Lemon Zest (1 tsp) – Enhances the citrusy notes.
• Salt & Pepper – To taste.
• Fresh Parsley (2 tbsp, chopped) – For garnish.

Tools You’ll Need

• Large skillet or saucepan
• Wooden spoon
• Ladle
• Cutting board & knife

Let’s Make Lemon Butter Lobster Risotto

Step 1: Cook the Lobster

1. Bring a pot of salted water to a boil. Add the lobster tails and cook for 3–4 minutes, until the shells turn bright red.
2. Remove the lobster from the water and let cool slightly. Use kitchen shears to cut open the shells and remove the lobster meat. Chop into bite-sized pieces.
3. Heat butter in a skillet over medium heat. Add garlic and cook for 30 seconds. Toss in the lobster pieces, season with salt and pepper, and sauté for 1–2 minutes. Drizzle with lemon juice and set aside.

Step 2: Start the Risotto

1. In a separate large skillet or saucepan, heat olive oil and butter over medium heat. Add the shallot and garlic, sautéing until soft and fragrant (about 2 minutes).
2. Stir in the arborio rice and cook for another 1–2 minutes until the edges look slightly translucent.

Step 3: Add the Broth & Stir

1. Pour in the white rice vinegar and let it simmer until mostly absorbed.
2. Gradually add the warm broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Repeat this process for about 20 minutes until the risotto is creamy and tender.

Step 4: Finish with Creamy Goodness

1. Stir in the Parmesan cheese, heavy cream (if using), lemon zest, salt, and pepper. Let everything melt together for a creamy finish.
2. Gently fold in the cooked lobster pieces.

Step 5: Serve & Enjoy!

Spoon the risotto onto plates, garnish with fresh parsley, and serve warm. Pair with a crisp salad or roasted asparagus for a complete meal.

Serving Suggestions

• Pair with a glass of lemonade or sparkling water for a refreshing contrast.
• Serve with a side of garlic bread to soak up every bit of creamy goodness.
• Add a light arugula salad with a lemon vinaigrette for balance.

Tips for Perfect Risotto

• Use Warm Broth – Adding cold broth can slow down cooking and make the risotto gluey.
• Stir Constantly – This helps release the starches that make risotto creamy.
• Don’t Overcook the Lobster – It should be just tender and juicy, not rubbery.
• For Extra Lemon Flavor – Add a squeeze of fresh lemon juice before serving.

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet with a splash of broth to maintain creaminess.
• Freeze: Not recommended, as risotto tends to change texture when frozen.

Frequently Asked Questions

Can I use frozen lobster tails?
Yes! Just thaw them in the fridge overnight before cooking.

What if I don’t have arborio rice?
You can use carnaroli or vialone nano rice as substitutes. Regular rice won’t work the same way.

Can I make this without heavy cream?
Yes! The risotto will still be creamy thanks to the starch from the rice and the Parmesan.

Conclusion

This Lemon Butter Lobster Risotto is the perfect balance of indulgence and freshness. Creamy, citrusy, and filled with tender lobster, it’s an easy way to impress your family or guests without spending hours in the kitchen.

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Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Italian

Nutritional Information (Per Serving):
Calories: 420 | Protein: 28g | Carbohydrates: 45g | Fat: 16g | Fiber: 2g | Sodium: 580mg

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