Name: Lemon Butter Lobster Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 lobster tails (about 6 ounces each), cooked and chopped; 2 tablespoons unsalted butter; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 clove garlic, minced; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 ½ cups Arborio rice; 4 cups seafood or chicken broth, warmed; ½ cup dry white wine (optional, can substitute with broth); 1 small onion, finely diced; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 cloves garlic, minced; ½ teaspoon salt; ½ teaspoon black pepper; ½ cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped; 1 teaspoon lemon zest (plus more for garnish)

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Introduction

Lemon Butter Lobster Risotto is a luxurious yet approachable dish that combines creamy Arborio rice with tender lobster infused with zesty lemon and butter. It’s perfect for a special dinner or whenever you want to impress your guests with rich, comforting flavors.

A white oval dish filled with creamy yellow risotto spread evenly across the base, topped with three thick, split lobster tails arranged side by side. The lobster meat is white with bright red shell pieces, slightly charred, and garnished with chopped green herbs scattered over the top. Small pieces of lemon are tucked into the risotto, adding bursts of yellow. The dish sits on a wooden board with a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lobster tails (about 6 ounces each), cooked and chopped
2 tablespoons unsalted butter (for lobster)
1 tablespoon lemon juice (for lobster)
1 teaspoon lemon zest (for lobster)
1 clove garlic, minced (for lobster)
¼ teaspoon salt (for lobster)
¼ teaspoon black pepper (for lobster)
1 ½ cups Arborio rice
4 cups seafood or chicken broth, warmed
½ cup dry white wine (optional, can substitute with broth)
1 small onion, finely diced
2 tablespoons unsalted butter (for risotto)
1 tablespoon olive oil
2 cloves garlic, minced (for risotto)
½ teaspoon salt (for risotto)
½ teaspoon black pepper (for risotto)
½ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest (plus more for garnish)

Instructions

Step 1: Prepare the lobster by boiling lobster tails in salted water for 5-7 minutes until shells turn bright red. Cool slightly, remove meat from shells, and chop into bite-sized pieces.
Step 2: In a small pan over medium heat, melt 2 tablespoons butter. Add minced garlic, lemon juice, lemon zest, salt, and pepper. Stir for 1 minute until fragrant, then add lobster meat and sauté for 2-3 minutes until lightly golden. Remove from heat and set aside.
Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Cook diced onion until soft and translucent, about 3 minutes. Add minced garlic and cook for 30 seconds more.
Step 4: Stir in Arborio rice and toast for 1-2 minutes until grains are lightly golden. Pour in white wine (or broth) and stir until mostly absorbed.
Step 5: Gradually add warm broth ½ cup at a time, stirring frequently and waiting for each addition to absorb before adding more. Continue for about 20 minutes until rice is creamy and tender but slightly al dente.
Step 6: Remove from heat and stir in Parmesan cheese, remaining butter, lemon zest, and sautéed lobster meat. Taste and adjust seasoning with salt, pepper, or lemon juice.
Step 7: Serve the risotto on plates or bowls, garnished with fresh parsley, extra lemon zest, and a squeeze of lemon juice. Enjoy immediately.

Tips & Variations

Use seafood broth for a more intense flavor, or chicken broth if preferred.
If fresh lobster is unavailable, cooked lobster from the store or even cooked shrimp can be good substitutes.
For a creamier risotto, stir in a splash of heavy cream at the end.
Keep the broth warm throughout the cooking process to ensure the risotto cooks evenly.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water, stirring frequently to restore creaminess. Risotto is best enjoyed fresh for optimal texture and flavor.

How to Serve

Two white bowls filled with creamy risotto that has a light brown color and soft texture, each topped with several small pieces of cooked lobster meat in bright red and white hues, and garnished with finely chopped green herbs. A thin lemon slice rests on the edge of the lobster on the risotto in the front bowl. The bowls sit on a white marbled surface next to a pink cloth, with some lemon slices, green plant leaves in a white pot, and golden forks placed around them. The scene is brightly lit with natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster tails for this recipe?

Yes, frozen lobster tails work well. Thaw them in the refrigerator overnight before cooking, then follow the recipe as directed.

Do I have to use white wine in the risotto?

No, white wine is optional and can be substituted with extra broth. It adds depth of flavor but the risotto will still be delicious without it.