Description
Indulge in the rich, creamy goodness of Lemon Butter Lobster Risotto, a luxurious dish that perfectly balances the buttery sweetness of lobster with the bright, citrusy notes of fresh lemon. This restaurant-quality risotto is surprisingly easy to make at home, making it ideal for date nights, special occasions, or whenever you want to treat yourself. With its silky texture, deep seafood flavor, and refreshing zest, this dish is a true showstopper!
Ingredients
For the Risotto:
- 1 cup Arborio rice
- 4 cups vegetable or seafood broth (kept warm)
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter (divided)
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- Zest and juice of 1 lemon
- Salt and pepper to taste
For the Lobster:
- 2 cups cooked lobster meat, diced
- 2 tablespoons butter (for sautéing lobster)
For Garnish:
- Fresh parsley, chopped (optional)
- Extra Parmesan cheese
- Lemon wedges
Instructions
1. Prepare the Lobster
- In a small pan over medium heat, melt 2 tablespoons of butter.
- Add the lobster meat and sauté for 2-3 minutes, just until warmed through. Remove from heat and set aside.
2. Build the Risotto Base
- In a heavy-bottomed pot, melt 2 tablespoons of butter over medium heat.
- Add the shallots and sauté until soft and translucent (about 3 minutes).
- Stir in the garlic and cook for another minute until fragrant.
3. Toast the Rice
- Add the Arborio rice to the pot and stir continuously for 2-3 minutes, allowing it to toast slightly. This enhances the flavor and helps develop the risotto’s creamy texture.
4. Slowly Add the Broth
- Pour in 1 cup of warm broth, stirring frequently until fully absorbed.
- Continue adding one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
- Cook for 18-20 minutes, or until the rice is creamy and al dente.
5. Fold in the Goodness
- Remove the risotto from heat and stir in:
- The sautéed lobster
- The remaining 1 tablespoon of butter
- Parmesan cheese
- Lemon zest and juice
- Stir gently to combine, ensuring the risotto remains rich and creamy.
6. Final Touches
- Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan, fresh parsley, and lemon wedges.
Notes
- Use the Right Rice: Arborio is the most common, but Carnaroli or Vialone Nano are excellent alternatives.
- Control the Heat: Keep the broth warm but not boiling; adding cold broth can shock the rice and affect the texture.
- Don’t Over-Stir: Stirring too much can make the risotto gluey; stirring too little can cause uneven cooking. Find a balance.
- Adjust the Lemon: Add more zest or juice for extra brightness, or reduce it for a milder citrus note.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian