Lemon Butter Lobster Risotto

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

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