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Butter Lobster Risotto

Butter Lobster Risotto

Silky Arborio rice infused with lobster, butter, and Parmesan creates a rich, comforting dish ideal for elegant dinners and special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Main Course
Cuisine Italian
Servings 4 people
Calories 650 kcal

Equipment

  • 1 large saucepan for cooking risotto
  • 1 skillet for sautéing lobster
  • 1 pot for boiling lobster tails

Ingredients
  

  • 2 lobster tails 8–10 oz each
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • 1½ cups Arborio rice
  • 4 –5 cups warm seafood or chicken stock
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small shallot finely chopped
  • 2 cloves garlic minced
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese
  • ¼ cup heavy cream optional
  • Salt and black pepper to taste
  • Fresh parsley or chives finely chopped (optional garnish)
  • Extra butter or Parmesan optional for serving
  • Lemon zest optional garnish

Instructions
 

  • Bring a pot of salted water to a boil.
  • Add lobster tails and cook 5–6 minutes until shells turn red and meat is opaque.
  • Remove lobster tails, let cool slightly, then remove meat and chop into bite-sized pieces.
  • In a skillet, melt 2 tablespoons butter over medium heat, add lobster meat, season with salt and pepper, and sauté 1–2 minutes. Set aside.
  • In a large saucepan, heat olive oil and 2 tablespoons butter over medium heat.
  • Add finely chopped shallot and sauté 2–3 minutes until soft and translucent.
  • Add minced garlic and cook 30 seconds until fragrant.
  • Stir in Arborio rice and toast 1–2 minutes until coated and lightly toasted.
  • Pour in white wine and cook, stirring, until mostly absorbed.
  • Add warm stock one ladle at a time, stirring frequently. Let liquid absorb before adding more.
  • Continue cooking for 18–22 minutes until rice is creamy and tender.
  • Stir in Parmesan cheese and heavy cream if using.
  • Fold in sautéed lobster and cook 1–2 minutes until heated through.
  • Season with salt and black pepper to taste.
  • Remove from heat and let rest 1 minute before serving.
  • Spoon into bowls and garnish with fresh herbs, lemon zest, and extra butter or Parmesan if desired.

Notes

  • Risotto should be creamy and slightly loose, not thick or dry.
  • Seafood stock enhances lobster flavor; chicken stock works well too.
  • Use extra stock and lemon juice if omitting white wine.
  • Add saffron or truffle oil for extra luxury.
  • Serve with a crisp salad or garlic bread for balance.