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Lemon Butter Lobster Risotto

A creamy Lemon Butter Lobster Risotto made with tender lobster, butter, Parmesan, and fresh lemon, offering a balanced blend of richness and brightness in every bite.
Calories:
Author: Sandra Myers

Ingredients

For the Lobster

  • 2 lobster tails about 6 oz each, cooked and chopped
  • 2 Tbsp unsalted butter
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • ¼ tsp salt
  • ¼ tsp black pepper

For the Risotto

  • 1 ½ cups Arborio rice
  • 4 cups seafood or chicken broth warmed
  • ½ cup dry white wine or additional broth
  • 1 small onion finely diced
  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 2 cloves garlic minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup grated Parmesan cheese
  • 1 Tbsp fresh parsley chopped
  • 1 tsp lemon zest plus more for garnish

Instructions

  • Cook lobster until shells turn red, remove meat, chop, then sauté briefly with butter, garlic, lemon juice, zest, salt, and pepper. Set aside.
  • Heat olive oil and butter in a pan. Cook onion until soft, add garlic, then stir in Arborio rice until lightly toasted.
  • Add wine or broth, then gradually add warm broth, stirring often, until rice is creamy and just tender, about 20 minutes.
  • Remove from heat and stir in butter, Parmesan, lemon zest, parsley, and lobster. Adjust seasoning.
  • Spoon into bowls, garnish with lemon zest and parsley, and serve immediately.