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Lemon Butter Lobster Risotto

A luxurious, creamy Italian rice dish topped with tender butter-poached lobster chunks and brightened with fresh lemon zest.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Lobster
  • 3 tails lobster tails thawed if frozen, meat removed and chopped
  • 2 tbsp unsalted butter
  • 1 pinch salt and pepper
Risotto Base
  • 1.5 cups Arborio rice do not rinse
  • 5-6 cups seafood stock or chicken stock, kept warm
  • 0.5 cup dry white wine Pinot Grigio or Sauvignon Blanc
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium shallot finely minced
  • 2 cloves garlic minced
Finishing
  • 0.5 cup Parmesan cheese freshly grated
  • 2 tbsp unsalted butter cold
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp fresh parsley chopped

Equipment

  • Dutch Oven or Heavy Pot
  • Skillet
  • Ladle
  • Kitchen Shears

Method
 

  1. Bring stock to a simmer in a separate saucepan and keep warm over low heat.
  2. In a skillet over medium heat, melt 2 tbsp butter. Sauté lobster chunks for 3-5 minutes until opaque. Set aside.
  3. In a large heavy pot, heat olive oil and 2 tbsp butter. Add shallots and cook until soft (2 mins). Add garlic and cook 30 seconds.
  4. Add Arborio rice and toast, stirring constantly, for 1-2 minutes.
  5. Pour in white wine and stir until fully evaporated.
  6. Add warm stock one ladle at a time, stirring frequently. Wait until liquid is absorbed before adding the next ladle. Repeat for 18-20 minutes until rice is al dente.
  7. Remove pot from heat. Vigorously stir in cold butter, parmesan cheese, lemon juice, and lemon zest until creamy.
  8. Plate the risotto and top with the cooked lobster chunks. Garnish with parsley and serve immediately.

Notes

Leftovers can be made into Arancini balls the next day.