Print

Lemon Butter Lobster Risotto Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

A luxurious and creamy Lemon Butter Lobster Risotto combining tender lobster meat sautéed in lemon butter with a rich, perfectly cooked Arborio rice finished with Parmesan and fresh herbs. This elegant dish features bright citrus notes balanced by the savory richness of butter and cheese, ideal for a special occasion or gourmet weeknight dinner.

Ingredients

Scale

For the Lobster:

  • 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

For the Risotto:

  • 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)

Instructions

  1. Prepare the Lobster: If using fresh lobster tails, bring a pot of salted water to a gentle boil and cook the lobster for 5-7 minutes until shells turn bright red. Remove and cool slightly before extracting the meat. Chop lobster into bite-sized pieces. In a small pan over medium heat, melt 2 tablespoons butter, add minced garlic, lemon juice, lemon zest, salt, and black pepper. Stir for 1 minute until fragrant. Add lobster meat and sauté for 2-3 minutes until lightly golden and infused with flavor. Remove from heat and set aside.
  2. Start the Risotto Base: In a large skillet or heavy-bottomed pan, heat olive oil and 1 tablespoon butter over medium heat. Cook diced onion until soft and translucent, about 3 minutes. Add garlic and cook for another 30 seconds. Stir in Arborio rice and toast for 1-2 minutes, stirring constantly, until grains are lightly translucent.
  3. Add the Liquids Gradually: Pour in white wine or broth, stirring until mostly absorbed to deepen flavor. Begin adding warm broth ½ cup at a time, stirring frequently and waiting until each addition is absorbed before the next. Continue this process for approximately 20 minutes until the rice is creamy and al dente.
  4. Finish the Risotto: Remove pan from heat. Stir in grated Parmesan cheese, remaining tablespoon of butter, lemon zest, and sautéed lobster meat. Adjust seasoning with salt, black pepper, or extra lemon juice to taste.
  5. Serve and Enjoy: Spoon the risotto into plates or bowls. Garnish with fresh chopped parsley, additional lemon zest, and a squeeze of lemon juice for brightness. Serve immediately for best texture and flavor.

Notes

  • Using warm broth helps the rice cook evenly and stay creamy.
  • White wine adds acidity and complexity but can be omitted or replaced with broth.
  • Freshly grated Parmesan cheese improves the cheesy flavor and smooth texture.
  • Serve risotto promptly as it thickens as it cools.
  • Adjust lemon zest and juice to your preferred citrus intensity.

Keywords: Lemon Butter Lobster Risotto, Lobster Risotto, Seafood Risotto, Creamy Risotto, Italian Seafood

Find it online: https://miarosetti.com/lemon-butter-lobster-risotto-recipe/