Lemon Butter Lobster Risotto
Ingredients:
For the Lobster:
2 lobster tails
1/4 cup butter
1 garlic clove, minced
1 tbsp lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the Risotto:
1 1/2 cups Arborio rice
4 cups seafood or chicken broth, warmed
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated
2 tbsp butter
1 tbsp olive oil
Zest of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Lobster:
In a skillet, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Season the lobster tails with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, basting occasionally, until the lobster meat is opaque and fully cooked.
Drizzle with lemon juice, remove from heat, and set aside. Once cooled, remove the lobster meat from the shells and chop into bite-sized pieces.
Make the Risotto:
In a large skillet, heat the olive oil and 1 tbsp butter over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
Stir in the Arborio rice and cook for 1-2 minutes until the edges become translucent.
Pour in the white wine, cooking until it has mostly evaporated.
Gradually add the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for about 18-20 minutes until the rice is creamy and al dente.
Finish the Risotto:
Stir in the Parmesan cheese, remaining butter, lemon zest, and salt and pepper to taste. Gently fold in the lobster meat.
Serve:
Plate the risotto and garnish with fresh parsley and an extra drizzle of lemon butter if desired. Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 600 kcal per serving | Servings:
