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Lemon Butter Lobster Risotto

Indulge in the luxurious taste of this Lemon Butter Lobster Risotto, a creamy and citrusy dish that brings together the delicate sweetness of lobster and the rich comfort of risotto. It’s the perfect show-stopping recipe for a date night, special celebration, or whenever you’re craving something a little extra.

⭐ Why You’ll Love It:

  • Elegant & Easy – Impressive enough for guests, easy enough for weeknights
  • Creamy & Dreamy – Thanks to butter, Parmesan, and optional cream
  • Bright & Balanced – Fresh lemon adds a zesty contrast to the richness
  • Customizable – Make it your own with add-ins or wine substitutions

🧾 Ingredients

For the Lobster:

  • 2 lobster tails (6 oz each)
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • Salt & pepper, to taste

For the Risotto:

  • 1 cup arborio rice
  • 4 cups chicken or seafood broth, warmed
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • ¼ cup white rice vinegar (or white wine)
  • ½ cup grated Parmesan cheese
  • ¼ cup heavy cream (optional)
  • 1 tsp lemon zest
  • Salt & pepper, to taste
  • 2 tbsp chopped fresh parsley (for garnish)

🍽️ Instructions

Step 1: Cook the Lobster

  1. Bring a pot of salted water to a boil. Add lobster tails and cook 3–4 minutes, until shells turn bright red.
  2. Let cool slightly. Cut shells open with kitchen shears and chop meat into bite-sized pieces.
  3. In a skillet, melt butter over medium heat. Add garlic, sauté 30 seconds. Toss in lobster, season, add lemon juice, and sauté another minute. Set aside.

Step 2: Start the Risotto

  1. In a large pan, heat olive oil and butter. Sauté shallots and garlic for 2 minutes.
  2. Add rice and toast for 1–2 minutes until slightly translucent.

Step 3: Build the Creaminess

  1. Deglaze with white rice vinegar and let it absorb.
  2. Slowly add warm broth one ladle at a time, stirring constantly. Let liquid absorb before adding more.
  3. Continue until rice is tender and creamy (about 20 minutes).

Step 4: Final Touches

  1. Stir in Parmesan, cream (if using), lemon zest, salt, and pepper.
  2. Gently fold in lobster meat.

Step 5: Serve & Enjoy

Plate the risotto, top with parsley, and serve warm. Pair with roasted asparagus or a crisp green salad for a complete meal.

🥄 Tips for Success

  • Use warm broth to keep the risotto creamy.
  • Stir often to release the rice’s natural starch.
  • Don’t overcook the lobster — tender is best.
  • Finish with a fresh squeeze of lemon for an extra zing.

🧊 Storing & Reheating

  • Refrigerate: Up to 3 days in an airtight container
  • Reheat: In a skillet with a splash of broth or water
  • Freezing: Not recommended (texture will change)

❓ FAQ

Can I use frozen lobster tails?
Yes! Just thaw them overnight in the fridge.

Can I skip the heavy cream?
Absolutely. The Parmesan and rice starch make it creamy enough.

No arborio rice?
Try carnaroli or vialone nano. Regular rice won’t give the same creamy result.

🍋 Final Thoughts

This Lemon Butter Lobster Risotto is the definition of comfort and class in one dish. Creamy, rich, and brightened by fresh lemon, it’s a recipe that feels indulgent without being overly complicated.