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Lemon Butter Lobster Risotto

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Lobster
  • 2 4-6 oz lobster tails, thawed
  • 2 tbsp unsalted butter
  • 1 clove garlic minced
  • 1/2 lemon juiced
For the Risotto
  • 6 cups lobster or chicken broth warmed
  • 2 tbsp olive oil
  • 1 small shallot finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine e.g., Pinot Grigio
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp lemon zest
  • Salt and white pepper to taste

Method
 

Prepare the Lobster
  1. Remove the lobster meat from the shells and cut into 1-inch pieces.
  2. In a small skillet, melt 2 tbsp butter over medium heat. Add garlic and sauté for 30 seconds.
  3. Add the lobster meat and cook for 2-3 minutes until just opaque. Squeeze 1/2 lemon juice over the lobster and set aside.
Start the Risotto
  1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the shallot and cook until softened, about 3 minutes.
  3. Add the Arborio rice and toast for 2 minutes, stirring constantly, until the edges of the grains are translucent.
Cook the Risotto
  1. Pour in the white wine and stir until it is completely absorbed.
  2. Add one ladleful of the warm broth to the rice, stirring constantly until the liquid is almost completely absorbed.
  3. Continue adding the broth, one ladleful at a time, stirring continuously and waiting until each addition is absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy and al dente.
Finish and Serve
  1. Remove the pot from the heat.
  2. Stir in the Parmesan cheese, 2 tbsp butter, and lemon zest until the risotto is creamy and glossy.
  3. Gently fold in the cooked lobster meat and any pan juices.
  4. Season with salt and white pepper to taste. Serve immediately, garnished with fresh parsley or chives.