Description
Butter Poached Lobster Risotto is a luxurious and creamy Italian-American main course featuring tender lobster tails gently poached in butter, then combined with perfectly cooked Arborio rice and Parmesan cheese. This rich and flavorful dish is ideal for gourmet dinners, offering a decadent seafood experience with a silky, velvety texture and a hint of fresh parsley and lemon zest for brightness.
Ingredients
Scale
For the Lobster
- 2 lobster tails (about 5–6 oz each)
- 1/2 cup unsalted butter (for poaching)
For the Risotto
- 1 tablespoon olive oil
- 1 small shallot (finely chopped)
- 1 garlic clove (minced)
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups seafood or chicken stock (warmed)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (for finishing)
- Salt and pepper to taste
For Garnish
- 1 tablespoon fresh parsley (chopped)
- Lemon zest (optional)
Instructions
- Poach the Lobster: Melt 1/2 cup unsalted butter over low heat in a saucepan until it becomes foamy but does not brown. Add the lobster tails and gently poach them for 5–6 minutes until they turn opaque and are cooked through. Remove the lobster from the butter and let cool slightly before chopping into bite-sized pieces. Reserve the poaching butter for later use.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and minced garlic, cooking for about 2 minutes until they become soft and fragrant.
- Toast the Rice: Stir in 1 cup of Arborio rice with the shallots and garlic. Toast the rice for 1–2 minutes to lightly coat the grains and enhance flavor.
- Deglaze with Wine: Pour in 1/2 cup of dry white wine and stir continuously until the liquid is mostly absorbed by the rice.
- Cook the Risotto: Gradually add the warmed seafood or chicken stock, about 1/2 cup at a time. Stir constantly and allow each addition to absorb fully before adding more. Continue this process for 18–20 minutes, until the rice is creamy and cooked to al dente texture.
- Combine Lobster and Finish: Stir in the chopped lobster meat, reserved poaching butter, 1/2 cup grated Parmesan, and 2 tablespoons of unsalted butter. Season the mixture with salt and pepper to taste.
- Rest and Garnish: Remove the skillet from heat, cover, and let the risotto rest for 2 minutes to meld flavors and thicken slightly. Serve warm, garnished with fresh chopped parsley and optional lemon zest for a bright finish.
Notes
- For a richer flavor, simmer lobster shells in your stock before using it in the risotto.
- You can substitute shrimp or scallops if lobster is unavailable or to vary the seafood.
- Do not rush the risotto; slow, constant stirring ensures a creamy, luscious texture.
