Lemon Butter Lobster Risotto Recipe

Introduction

Lemon Butter Lobster Risotto is a luxurious, creamy dish that brings together tender lobster and zesty lemon in a rich, buttery risotto. Perfect for special occasions or whenever you want to impress, this recipe balances flavors beautifully while remaining surprisingly easy to make.

Ingredients

• 2 lobster tails (about 6 ounces each), cooked and chopped
• 2 tablespoons unsalted butter (for lobster)
• 1 tablespoon lemon juice (for lobster)
• 1 teaspoon lemon zest (for lobster)
• 1 clove garlic, minced (for lobster)
• ¼ teaspoon salt (for lobster)
• ¼ teaspoon black pepper (for lobster)
• 1 ½ cups Arborio rice
• 4 cups seafood or chicken broth, warmed
• ½ cup dry white wine (optional, can substitute with broth)
• 1 small onion, finely diced
• 2 tablespoons unsalted butter (for risotto)
• 1 tablespoon olive oil
• 2 cloves garlic, minced (for risotto)
• ½ teaspoon salt (for risotto)
• ½ teaspoon black pepper (for risotto)
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest (plus more for garnish)

Instructions

1. Step 1: Prepare the lobster. If using fresh lobster tails, bring a pot of salted water to a gentle boil and cook the lobster for 5–7 minutes until the shells turn bright red. Remove and let cool slightly before removing the meat from the shells. Chop into bite-sized pieces. In a small pan over medium heat, melt 2 tablespoons of butter. Add the minced garlic, lemon juice, lemon zest, salt, and black pepper. Stir for 1 minute until fragrant. Add the chopped lobster meat and sauté for 2–3 minutes until lightly golden and infused with flavor. Remove from heat and set aside.
2. Step 2: Start the risotto base. In a large skillet or heavy-bottomed pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and cook for another 30 seconds. Add the Arborio rice and stir constantly for 1–2 minutes until the grains are lightly toasted.
3. Step 3: Add the liquids gradually. Pour in the white wine (or broth) and stir until mostly absorbed. Begin adding the warm broth, ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process takes about 20 minutes and ensures a creamy consistency.
4. Step 4: Finish the risotto. Once the rice is tender but slightly al dente, remove from heat. Stir in the Parmesan cheese, remaining butter, lemon zest, and the sautéed lobster meat. Taste and adjust seasoning with additional salt, black pepper, or lemon juice if needed.
5. Step 5: Serve and enjoy. Spoon the risotto onto plates or into bowls. Garnish with fresh parsley, extra lemon zest, and a squeeze of lemon juice. Serve immediately for best flavor and texture.

Tips & Variations

• Use pre-cooked lobster tails to save time, but fresh lobster will give the best flavor.
• For a richer taste, stir in a splash of heavy cream just before serving.
• Substitute the seafood broth with chicken broth if preferred, but seafood broth enhances the lobster flavor.
• Feel free to add a pinch of red pepper flakes while sautéing garlic for a subtle heat.
• Garnish with fresh herbs like chives or basil as an alternative to parsley.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess. Avoid microwaving as it may dry out the texture. For best results, enjoy this dish fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster tails for this recipe?

Yes, frozen lobster tails work well. Thaw them completely before cooking and follow the same cooking instructions. The flavor will still be delicious.

Is it necessary to use white wine in the risotto?

No, white wine is optional. You can substitute it with additional broth if you prefer to avoid alcohol. The risotto will still have great flavor.

Lemon Butter Lobster Risotto Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

This Lemon Butter Lobster Risotto is a luxurious and creamy dish combining succulent lobster meat infused with garlic and lemon, tender Arborio rice cooked to a perfect creamy consistency, and finished with Parmesan cheese and fresh herbs. The risotto strikes a beautiful balance between buttery richness and bright, citrusy notes, making it a perfect elegant meal for seafood lovers.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Lobster:

• 2 lobster tails (about 6 ounces each), cooked and chopped
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Risotto:

• 1 ½ cups Arborio rice
• 4 cups seafood or chicken broth, warmed
• ½ cup dry white wine (optional, can substitute with broth)
• 1 small onion, finely diced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest (plus more for garnish)

Instructions

1. Prepare the Lobster: If using fresh lobster tails, bring a pot of salted water to a gentle boil and cook the lobster for 5-7 minutes until the shells turn bright red. Remove and let them cool slightly before removing the meat from the shells. Chop the lobster meat into bite-sized pieces. In a small pan over medium heat, melt 2 tablespoons of butter. Add the minced garlic, then lemon juice, lemon zest, salt, and black pepper. Stir for 1 minute until fragrant. Add the chopped lobster and sauté for 2-3 minutes until lightly golden and infused with flavor. Remove from heat and set aside.
2. Start the Risotto Base: In a large skillet or heavy-bottomed pan, heat olive oil and 1 tablespoon of butter over medium heat. Add diced onion and cook until soft and translucent, about 3 minutes. Stir in garlic and cook another 30 seconds. Add Arborio rice and stir constantly for 1-2 minutes until the grains are lightly toasted.
3. Add the Liquids Gradually: Pour in the white wine (or substitute broth) and stir until mostly absorbed to enhance flavor. Begin adding the warm broth ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 20 minutes until the rice is creamy and tender but slightly al dente.
4. Finish the Risotto: Remove the pan from heat and stir in grated Parmesan cheese, remaining butter, lemon zest, and the sautéed lobster meat. Taste and adjust seasoning with additional salt, black pepper, or lemon juice as desired for brightness.
5. Serve and Enjoy: Spoon the risotto onto plates or bowls. Garnish with fresh parsley, extra lemon zest, and a squeeze of lemon juice. Serve immediately to enjoy the creamy, buttery, and citrusy flavors of this elegant Lemon Butter Lobster Risotto.

Notes

• Use seafood broth for a more intense seafood flavor, or chicken broth as a mild alternative.
• If you prefer no alcohol, omit the white wine and replace with an equal amount of broth without loss of flavor.
• Be sure to stir the risotto frequently to release the starch for a creamy consistency.
• Fresh lobster tails can be replaced with pre-cooked lobster meat to save time.
• Adjust salt and lemon juice to taste at the end for perfect balancing of flavors.

Keywords: Lemon Butter Lobster Risotto, Lobster Risotto, Creamy Risotto, Seafood Risotto, Italian Seafood Recipe, Butter Lobster, Arborio Rice, Lemon Risotto