Description
This Lemon Butter Lobster Risotto is a creamy, indulgent dish that perfectly balances the richness of butter-poached lobster with the bright, citrusy notes of lemon. Each spoonful is packed with tender lobster meat, silky Arborio rice, and a luscious parmesan-infused broth. It’s an elegant meal that’s perfect for special occasions or a luxurious dinner at home.
Origin
Risotto is a staple of Italian cuisine, particularly in northern regions like Lombardy and Veneto. This version takes inspiration from coastal flavors by incorporating lobster, butter, and lemon, giving it a delightful seafood twist.
Instructions
For the Lobster:
- Prepare the lobster tails: Cut through the top of 2 lobster tails and pull the meat slightly out of the shell.
- Butter poach: In a saucepan, melt 4 tbsp butter over low heat. Add 1 minced garlic clove, ½ tsp paprika, and a pinch of salt.
- Cook lobster: Place the lobster tails in the butter and cook for 4–5 minutes per side, basting continuously until the meat is opaque and tender. Remove, chop into bite-sized pieces, and set aside.
For the Risotto:
- Heat broth: In a separate saucepan, warm 4 cups seafood or chicken broth over low heat. Keep it warm.
- Sauté aromatics: In a large pan, heat 2 tbsp butter and sauté 1 finely chopped shallot and 2 minced garlic cloves until translucent.
- Toast rice: Add 1½ cups Arborio rice and stir for 1–2 minutes until lightly toasted.
- Deglaze: Pour in ½ cup dry white wine and let it absorb.
- Cook risotto: Add the warm broth, ½ cup at a time, stirring constantly until absorbed before adding more. Repeat for 20 minutes or until the rice is creamy but slightly firm (al dente).
- Finish: Stir in ½ cup grated Parmesan, 2 tbsp lemon juice, 1 tsp lemon zest, and the chopped lobster. Season with salt and pepper to taste.
Tips for Success
- Use warm broth to ensure even cooking.
- Stir constantly to release starch and achieve a creamy texture.
- Don’t overcook the lobster—it should be tender and juicy.
- Adjust lemon and butter to balance richness with acidity.
Recommendations
- Garnish with fresh parsley, extra Parmesan, and a drizzle of truffle oil for depth.
- Pair with a chilled Sauvignon Blanc or Chardonnay.
- Serve with crusty bread and a light arugula salad.
Nutrition (per serving, approx.)
- Calories: 550
- Protein: 38g
- Fat: 24g
- Carbohydrates: 45g
- Sugars: 2g
- Fiber: 2g
