Description
Lemon Butter Lobster Risotto combines tender lobster with creamy risotto, infused with fresh lemon and butter, creating a luxurious yet comforting dish perfect for special occasions.
Ingredients
2 lobsters (or 1 lb lobster meat, if pre-cooked)
1 ½ cups Arborio rice
2 lemons (zested and juiced)
4 tablespoons unsalted butter
4 cups vegetable broth
1 small onion, finely chopped
3 cloves garlic, minced
½ cup Parmesan cheese, freshly grated
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
- If using live lobster, bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until the shells turn bright red. Remove and place the lobster in an ice bath. Once cooled, extract the lobster meat and chop into bite-sized pieces.
- Heat the vegetable broth in a saucepan over low heat to keep it warm.
- In a small saucepan, melt 2 tablespoons of butter over low heat. Add the zest of one lemon and a splash of lemon juice. Stir until combined and set aside.
- In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.
- Stir in the Arborio rice and toast for 1-2 minutes until slightly translucent.
- Gradually add the warm broth to the rice, one ladleful at a time, stirring constantly until absorbed before adding the next. Continue until the rice is creamy and al dente, about 15-20 minutes.
- Fold in the lobster meat and lemon butter sauce. Stir in the grated Parmesan cheese, adjusting consistency with more broth as needed. Season with salt and pepper to taste.
- Spoon the risotto into bowls, garnish with chopped parsley, and serve immediately.
Notes
For a vegan option, substitute lobster with sautéed mushrooms or artichoke hearts and use plant-based butter and vegan Parmesan cheese.
For extra citrus, add lemon zest during the risotto cooking process or garnish with extra zest before serving.
Use other seafood like shrimp or scallops if lobster is unavailable.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
