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Lemon Butter Lobster Risotto

Creamy, decadent risotto with sweet lobster and a bright lemon butter sauce. A gourmet dinner party showstopper.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 580

Ingredients
  

For the Lobster and Broth
  • 2 raw lobster tails 6-8 ounce each
  • 1 tbsp olive oil
  • 1 small shallot roughly chopped
  • 1 clove garlic smashed
  • 4 cups water or low-sodium chicken broth
  • 1 bay leaf
For the Lemon Butter Sauce
  • 4 tbsp unsalted butter cold, cubed
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley chopped
For the Risotto
  • 1.5 cups Arborio rice
  • 3 tbsp unsalted butter divided
  • 1 small shallot finely minced
  • 2 cloves garlic minced
  • 0.5 cup dry white wine
  • 4-5 cups reserved lobster broth kept warm
  • 0.5 cup Parmesan cheese freshly grated
  • Salt and black pepper to taste
  • Fresh chives for garnish

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Medium Saucepan
  • Small saucepan
  • Fine Mesh Sieve
  • Ladle

Method
 

  1. Prepare the lobster broth: Sauté lobster shells, shallot, and garlic in oil until fragrant. Add water and bay leaf, simmer for 15-20 mins. Strain and keep warm.
  2. Cook the lobster: In a skillet, cook lobster meat in 1 tbsp butter until opaque. Remove, chop, and set aside.
  3. Make lemon butter sauce: Whisk cold butter into lemon juice and zest over low heat until emulsified. Stir in parsley and set aside.
  4. Sauté aromatics: In a heavy pot, melt 2 tbsp butter. Cook minced shallot until soft, add garlic, cook 1 min more.
  5. Toast the rice: Add Arborio rice and stir for 1-2 minutes until grains look translucent at the edges.
  6. Deglaze with wine: Pour in white wine and stir constantly until fully absorbed.
  7. Add broth gradually: Add warm broth one ladle at a time, stirring constantly and allowing absorption before adding more. Continue for 18-25 mins until rice is al dente.
  8. Finish the risotto: Remove from heat. Stir in remaining 1 tbsp butter and Parmesan cheese.
  9. Combine and serve: Gently fold in lobster and half the lemon butter sauce. Season. Serve immediately drizzled with remaining sauce and garnished with chives.

Notes

It's crucial to keep the broth hot and to add it slowly while stirring constantly for the creamiest risotto. Serve immediately as it continues to thicken upon standing.