Description
Lemon Butter Lobster Risotto is a rich, creamy risotto studded with sweet lobster, bright lemon zest, and melted butter—a luxurious yet surprisingly approachable dish for special-evening indulgence.
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)
Instructions
- Keep the stock warm over low heat.
- In a saucepan, melt butter with olive oil over medium heat. Sauté shallot & garlic until soft.
- Add Arborio rice, stirring to toast for 1–2 minutes.
- Pour in white wine and stir until absorbed.
- Gradually add warm stock, one ladle at a time, stirring constantly until each addition is absorbed before adding more (about 20–25 minutes).
- When rice is creamy and al dente, gently stir in lobster until heated through.
- Finish off by tilting in lemon zest, lemon juice, and Parmesan. Season with salt and pepper.
- Serve hot, garnished with parsley or chives.
Notes
- For extra silkiness, stir in a splash of cream at the end.
- Add blanched peas or asparagus tips for freshness and color.
- Swap lobster with scallops or shrimp if desired.
- To boost citrus flavor, swirl in a spoonful of lemon curd or a dash of white balsamic vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 bowl (1 of 4)
- Calories: 620–680 kcal
- Sugar: undefined
- Sodium: 800–900 mg
- Fat: 26–30 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 55–60 g
- Fiber: undefined
- Protein: 35–38 g
- Cholesterol: undefined
