Name: Lemon Butter Lobster Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian Fusion
Ingredients: 1 cup Arborio rice; 1–1½ cups cooked lobster meat, chopped; 2 tablespoons unsalted butter; 1 teaspoon olive oil; ½ small shallot, finely chopped; 1 clove garlic, minced; ½ cup dry white wine; 4 cups warmed chicken or seafood stock; Juice and zest of 1 lemon; ¼ cup grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley or chives, chopped (for garnish)

Jump to Recipe·Leave a Review

Lemon Butter Lobster Risotto is a creamy, indulgent risotto studded with tender lobster, brightened by lemon zest and butter—a restaurant-worthy dish that’s surprisingly easy to make at home. This elegant and comforting meal combines the luxurious taste of lobster with a velvety, lemony risotto base. I love making it when I want to turn an ordinary evening into something memorable.

Lemon Butter Lobster Risotto

Why You’ll Love This Recipe

I love this recipe because it brings together elegance and comfort in one bowl. The risotto is rich and creamy, while the lemon butter adds brightness and the lobster delivers that sweet, buttery seafood flavor. It feels fancy, but it’s simple enough to pull together on a weeknight when I want to treat myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Arborio rice
Cooked lobster meat, chopped
Unsalted butter
Olive oil
Shallots, finely chopped
Garlic, minced
Dry white wine
Chicken or seafood stock, warmed
Lemon juice
Lemon zest
Grated parmesan cheese
Fresh parsley or chives (for garnish)
Salt and pepper

Directions

I start by warming the stock in a saucepan over low heat and keep it simmering while I cook.

In a separate skillet or saucepan, I heat the olive oil and a bit of butter over medium heat. I sauté the shallots and garlic until they become soft and fragrant.

Then I stir in the Arborio rice, toasting it for a minute or two to coat each grain in the oil.

Next, I pour in the white wine and stir until it’s completely absorbed.

From there, I begin adding the warm stock one ladle at a time, stirring constantly and letting each addition fully absorb before adding more. This takes about 20 minutes.

When the rice is creamy and al dente, I stir in the chopped lobster meat and let it heat through gently.

To finish, I stir in the remaining butter, lemon juice, zest, parmesan, and season everything with salt and pepper. I serve it hot, garnished with fresh herbs.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 30 minutes to cook, so I can have it on the table in roughly 40 minutes.

Variations

Sometimes I stir in a splash of cream at the end for an even silkier finish. I’ve added peas or asparagus tips for color and freshness. When I don’t have lobster, I’ll use shrimp or scallops instead—they work beautifully. For a more intense citrus note, I’ve even stirred in a spoonful of lemon curd or a dash of white balsamic vinegar.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I prefer using the stovetop with a splash of stock or water to help restore the creamy texture. I avoid the microwave since it tends to dry out the rice and overcook the lobster.

FAQs

Can I use frozen lobster?

Yes, I often use frozen lobster meat when fresh isn’t available. I just make sure it’s fully thawed and patted dry before adding it in.

What’s the best rice for risotto?

Arborio rice is ideal because it gives risotto that creamy texture I love. I don’t recommend substituting it with regular long-grain rice.

Do I have to use wine?

Not necessarily. While wine adds a nice depth of flavor, I’ve made it without and used extra stock instead—it still tastes great.

Can I make this ahead of time?

Risotto is best fresh, but I sometimes prep the ingredients ahead to save time. If I reheat it, I always stir in a bit of stock to bring back the creamy texture.

Is this dish gluten-free?

Yes, as long as the stock and parmesan cheese I use are gluten-free certified, the dish remains naturally gluten-free.

Conclusion

Lemon Butter Lobster Risotto is one of those dishes I turn to when I want to celebrate or simply indulge. It’s creamy, bright, and decadent without being fussy. Whether I’m cooking for company or treating myself to something special, this dish never disappoints.