Lemon Butter Lobster Risotto
Ingredients:
For the Lobster:
2 lobster tails, cooked and chopped
2 tablespoons butter
1 teaspoon lemon zest
1 tablespoon lemon juice
For the Risotto:
1 ½ cups Arborio rice
4 cups chicken or seafood broth, warmed
1 small onion, finely chopped
2 cloves garlic, minced
½ cup dry white wine
2 tablespoons butter
½ cup grated Parmesan cheese
Salt and pepper, to taste
For Garnish:
Fresh parsley, chopped
Additional lemon zest (optional)
Directions:
Prepare the Lobster: In a small skillet, melt butter over medium heat. Add lobster meat, lemon zest, and lemon juice. Toss gently to coat, then set aside.
Sauté Aromatics: In a large pan, melt butter over medium heat. Add onion and garlic, cooking until soft and fragrant.
Cook the Risotto Base: Stir in Arborio rice, coating it in the butter and toasting slightly for 1-2 minutes. Add white wine and stir until absorbed.
Add the Broth Gradually: Add warm broth one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle. Continue until the rice is creamy and tender, about 20 minutes.
Finish the Risotto: Stir in Parmesan cheese and season with salt and pepper. Fold in the lobster mixture gently.
Plate and Garnish: Serve in shallow bowls, topping each portion with lobster. Garnish with fresh parsley and additional lemon zest.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Per Serving: 450 kcal | Servings: 4