Description
Lemon Butter Lobster Risotto is a decadent seafood dish featuring creamy risotto, succulent lobster, and a zesty lemon butter sauce.
Ingredients
Scale
- 2 lobster tails, fresh or frozen
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon fresh lemon juice
- Salt and pepper, to taste
- 1 1/2 cups Arborio rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups chicken or seafood broth, kept warm
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh lemon zest
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for garnish)
Instructions
- In a pan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add lobster tails and sauté for 3-4 minutes per side until opaque. Remove lobster, set aside to cool, then chop into bite-sized pieces and drizzle with lemon juice.
- In the same pan, heat 1 tablespoon olive oil over medium heat. Sauté onion and garlic until softened. Stir in Arborio rice and toast for 2-3 minutes. Add white wine and cook until evaporated. Gradually add warm broth, stirring constantly until absorbed. Continue adding broth until the rice is creamy and tender, about 18-20 minutes.
- Stir in heavy cream, Parmesan cheese, and lemon zest. Season with salt and pepper.
- Gently fold in the lobster pieces. Heat for a couple of minutes, then serve the risotto in bowls, garnished with parsley and lemon wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg