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Lemon Butter Lobster Risotto

Lemon Butter Lobster Risotto: Elevate Your Dinner Game Tonight

Indulge in Lemon Butter Lobster Risotto, a luxurious dish with creamy Arborio rice and tender lobster that elevates your dining experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio rice Essential for creaminess due to its high starch content.
  • 2 tablespoons olive oil Perfect for sautéing shallots and garlic, contributing a rich flavor.
  • 2 tablespoons unsalted butter Adds a silky finish to the risotto.
  • 1 small shallot Finely diced, offers a milder sweetness compared to regular onions.
  • 2 cloves garlic Minced, brings warmth and a lovely aromatic touch.
  • 4 cups seafood or chicken broth Warmed, enhances flavor; seafood broth deepens the oceanic essence.
  • 1/2 cup Parmesan cheese Grated, melts into the dish for added creaminess and a salty kick.
  • 1 tablespoon fresh lemon juice Brightens the dish, balancing the richness perfectly.
  • 1 teaspoon lemon zest Infuses aromatic citrus notes for an extra zing.
  • 8 oz cooked lobster meat Chopped, the star of the dish!
  • to taste salt and black pepper Essential for personal seasoning adjustments.
  • for garnish fresh parsley Chopped, a pop of color and freshness on top.

Equipment

  • Large deep skillet

Method
 

Step‑by‑Step Instructions
  1. In a large, deep skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Add 1 finely diced shallot and cook for about 3 minutes until it becomes translucent. Then, stir in 2 minced garlic cloves, cooking for another 30 seconds until fragrant.
  2. Incorporate 1 cup of Arborio rice into the skillet, stirring constantly for 1 to 2 minutes. This helps toast the rice, allowing each grain to absorb the rich flavors from the sautéed aromatics.
  3. Gradually pour in 4 cups of warmed seafood or chicken broth, adding about ½ cup at a time while stirring continuously. Allow the liquid to be absorbed before adding more, which will take around 18-20 minutes.
  4. Once the rice is creamy and al dente, stir in the remaining 1 tablespoon of butter, ½ cup of grated Parmesan cheese, and 1 tablespoon of fresh lemon juice along with 1 teaspoon of lemon zest. Mix until everything is smooth and well combined.
  5. Gently fold in the chopped cooked lobster meat and season with salt and pepper to taste. To serve, garnish each plate with freshly chopped parsley and additional lemon zest, then dish it out immediately to enjoy while it’s hot.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

For best results, stir continuously while cooking to achieve a creamy texture. Be sure to use warm broth and taste the risotto regularly to ensure perfect doneness.

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