There’s something luxurious about risotto—the creamy texture, the delicate balance of flavors, and the way it feels like an indulgence with every bite. Add succulent lobster and the brightness of lemon butter, and you have Lemon Butter Lobster Risotto, a dish that’s perfect for special occasions or when you simply want to treat yourself.
The first time I made this, the combination of buttery lobster and tangy lemon over creamy, perfectly cooked risotto felt like a love letter to seafood lovers. It’s one of those dishes that looks and tastes like it came straight out of a fine dining kitchen, but it’s simple enough to make at home.
What I love most about this recipe is how the flavors dance together—the richness of the lobster, the freshness of lemon, and the comforting creaminess of the risotto. Let’s create something magical with Lemon Butter Lobster Risotto!
Lemon Butter Lobster Risotto combines tender, buttery lobster with creamy, lemon-infused risotto for an elegant and flavorful dish. Perfect for date nights, celebrations, or whenever you want to impress.
An Exciting Story
The first time I served this Lemon Butter Lobster Risotto, it was for an anniversary dinner at home, and it stole the show. My husband couldn’t stop raving about the buttery lobster and the tangy brightness of the lemon. It’s become our go-to dish for any occasion that calls for something special.
Why This Lemon Butter Lobster Risotto?
- Rich and Creamy: The risotto is perfectly creamy without being overly heavy.
- Elevated Flavor: The lobster and lemon butter create a balance of richness and freshness.
- Special Occasion Worthy: Looks and tastes like a restaurant dish.
- Customizable: Swap the lobster for shrimp or scallops if desired.
- Surprisingly Simple: Easier to make than it looks!
What You Need for Lemon Butter Lobster Risotto
- For the Lobster:
- 2 lobster tails, cooked and meat removed (about 1 cup chopped)
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- Juice of ½ lemon
- Pinch of salt
- For the Risotto:
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups chicken or seafood stock, warmed
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and pepper, to taste
- For Garnish:
- Fresh parsley, chopped
- Lemon wedges
How to Make Lemon Butter Lobster Risotto
- Prepare the Lobster:
- In a small skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chopped lobster meat, lemon juice, and a pinch of salt. Cook for 1-2 minutes, just to warm the lobster. Set aside.
- Sauté the Aromatics:
- In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Toast the Rice:
- Add the Arborio rice to the pan and stir to coat it in the oil. Cook for 1-2 minutes until the edges of the rice become translucent.
- Deglaze with Wine:
- Pour in the white wine and cook, stirring constantly, until the liquid has been absorbed.
- Cook the Risotto:
- Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about 18-20 minutes, and the rice should be tender with a slight bite.
- Finish the Risotto:
- Stir in the Parmesan cheese, butter, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Assemble the Dish:
- Gently fold the lobster into the risotto, reserving a few pieces for garnish.
- Serve and Garnish:
- Divide the risotto into bowls and top with the reserved lobster. Garnish with fresh parsley and serve with lemon wedges on the side.
Tips for Lemon Butter Lobster Risotto
- Use Warm Stock: Keeping the stock warm helps maintain the cooking temperature and ensures creamy risotto.
- Don’t Rush the Stirring: Stirring helps release the starch from the rice, creating the signature creaminess of risotto.
Substitutions and Variations
- Seafood Swap: Replace lobster with shrimp, scallops, or even crab meat.
- Vegan Option: Use vegetable stock, coconut milk for creaminess, and replace lobster with sautéed mushrooms or artichoke hearts.
- Herb Twist: Add fresh dill or tarragon for a different flavor profile.
Make a Healthier Version
- Use low-sodium stock and reduce the butter for a lighter dish.
- Substitute brown Arborio rice for added fiber, adjusting cooking time as needed.
- Add steamed asparagus or peas for a veggie boost.
Closing for Lemon Butter Lobster Risotto:
And there you have it—Lemon Butter Lobster Risotto, a creamy, decadent dish that’s sure to impress. Whether you’re serving it for a romantic dinner or a holiday celebration, this risotto is the perfect way to elevate any occasion. Let us know how yours turn out, and don’t forget to explore more of our luxurious recipes!
Frequently Asked Questions for Lemon Butter Lobster Risotto
- Can I make this ahead of time?
Risotto is best served fresh, but you can partially cook it, stop before the final stock addition, and finish cooking when ready to serve. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of stock. - Can I freeze risotto?
It’s not recommended, as the texture changes when thawed. - What’s the best wine to use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. - Can I use pre-cooked lobster?
Yes, just warm it gently in the garlic butter before adding to the risotto. - How do I make it extra creamy?
Stir in an additional tablespoon of butter or a splash of heavy cream at the end. - What’s a good side dish?
Serve with a simple green salad or roasted vegetables. - Can I make it without wine?
Yes, replace the wine with an equal amount of stock or lemon juice for acidity. - How do I know when the risotto is done?
The rice should be tender but slightly al dente, and the consistency should be creamy and not too thick. - Can I use frozen lobster tails?
Absolutely! Thaw them completely before cooking. - What pairs well with this dish?
A crisp white wine or a sparkling water with lemon complements the flavors beautifully. - How do I avoid overcooking the lobster?
Warm it gently in the garlic butter and fold it into the risotto just before serving.
Lemon Butter Lobster Risotto
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Lobster:
2 2 lobster tails, cooked and meat removed (about 1 cup chopped)
2 tbsp 2 unsalted butter
1 1 garlic clove, minced
Juice of ½ lemon
Pinch salt
- For the Risotto:
1 tbsp 1 olive oil
1 small 1 onion, finely diced
2 2 garlic cloves, minced
1 cup 1 Arborio rice
½ cup dry white wine
4 cups 4 chicken or seafood stock, warmed
½ cup grated Parmesan cheese
2 tbsp 2 unsalted butter
Zest of 1 lemon
Juice of ½ lemon
Salt and pepper, to taste
- For Garnish:
Fresh parsley, chopped
Lemon wedges
Directions
- Prepare the Lobster:
- In a small skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chopped lobster meat, lemon juice, and a pinch of salt. Cook for 1-2 minutes, just to warm the lobster. Set aside.
- Sauté the Aromatics:
- In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Toast the Rice:
- Add the Arborio rice to the pan and stir to coat it in the oil. Cook for 1-2 minutes until the edges of the rice become translucent.
- Deglaze with Wine:
- Pour in the white wine and cook, stirring constantly, until the liquid has been absorbed.
- Cook the Risotto:
- Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about 18-20 minutes, and the rice should be tender with a slight bite.
- Finish the Risotto:
- Stir in the Parmesan cheese, butter, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Assemble the Dish:
- Gently fold the lobster into the risotto, reserving a few pieces for garnish.
- Serve and Garnish:
- Divide the risotto into bowls and top with the reserved lobster. Garnish with fresh parsley and serve with lemon wedges on the side.
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