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Lemon Butter Lobster Risotto

Lemon Butter Lobster Risotto: Indulge in Creamy Luxury

Indulge in creamy luxury with this Lemon Butter Lobster Risotto, combining tender lobster and Arborio rice in a zesty sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 1 cup Arborio rice Essential for risotto due to its high starch content, providing creaminess.
  • 2 tablespoons Olive oil Used for sautéing shallots and garlic, adding a rich flavor.
  • 2 tablespoons Unsalted butter Adds richness and smoothness to the risotto.
  • 1 Shallot Provides a sweet, delicate flavor that complements the dish.
  • 2 cloves Garlic Offers aromatic warmth, enhancing overall flavor.
  • 4 cups Seafood or chicken broth Depth of flavor base; choose seafood for a richer taste.
  • 1/2 cup Parmesan cheese Imparts a salty, nutty essence, enriching the risotto.
For the Lemon Component
  • 1 tablespoon Fresh lemon juice Brightens up the dish, balancing richness.
  • 1 teaspoon Lemon zest Brightens up the dish, balancing richness.
For the Lobster
  • 8 oz Cooked lobster meat Star ingredient, providing luxury and flavor.
For Seasoning and Garnish
  • Salt Essential for seasoning to taste.
  • Black pepper Essential for seasoning to taste.
  • Fresh parsley Adds color and freshness to the final dish.

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions for Lemon Butter Lobster Risotto
  1. In a large saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat. Add 1 diced shallot and sauté for about 3 minutes until translucent. Stir in 2 minced garlic cloves and cook for an additional 30 seconds, until fragrant.
  2. Add 1 cup of Arborio rice to the saucepan, stirring well to coat the grains. Continue to cook for 1-2 minutes, allowing the rice to lightly toast and become slightly translucent.
  3. Begin adding 4 cups of warm broth to the pan, starting with 1/2 cup at a time. Stir continuously, allowing the rice to absorb the liquid. This should take about 18-20 minutes.
  4. Remove the saucepan from heat and add remaining tablespoon of unsalted butter, 1/2 cup of grated Parmesan cheese, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest. Stir gently until smooth and well combined.
  5. Fold in 8 ounces of chopped cooked lobster meat, seasoning with salt and pepper to taste. Spoon the risotto into bowls and garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Stir often for creamy texture, ensure broth is warm, taste for texture, and butter should be added at the end for a luxurious finish.

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