Description
Lemon Butter Lobster Risotto is a luxurious, creamy dish featuring Arborio rice, succulent lobster meat, and bright flavors of lemon and Parmesan cheese.
Ingredients
Scale
- 1 cup Arborio rice
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 4 cups seafood or chicken broth, warmed
- ½ cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 8 oz cooked lobster meat, chopped (about 1 tail or 2 small claws)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat a large saucepan or deep skillet over medium heat, adding olive oil and 1 tablespoon of butter.
- Add the diced shallot and cook for about 3 minutes until translucent.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Arborio rice and toast for 1-2 minutes, stirring continuously.
- Gradually add ½ cup of warm broth at a time, stirring until absorbed, for about 18-20 minutes.
- Once the rice is creamy and tender, turn off the heat and stir in the remaining butter.
- Add the Parmesan cheese, lemon juice, and lemon zest, stirring until smooth.
- Gently fold in the chopped lobster meat and season with salt and pepper.
- Serve the risotto in bowls and garnish with fresh parsley and extra lemon zest if desired.
Notes
- Keep stirring to achieve a creamy consistency.
- Always use warm broth when adding to the rice.
- Taste the rice for doneness; it should be tender yet al dente.
- Substitute lobster with shrimp, scallops, or chicken if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg