Lemon Butter Lobster Risotto (Print Version)

Velvety Arborio rice with tender lobster meat, infused with bright lemon and Parmesan for an elegant yet comforting meal.

# Ingredients:

→ For the Lobster

01 - 2 lobster tails (about 6 ounces each), cooked and chopped
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon lemon juice
04 - 1 teaspoon lemon zest
05 - 1 clove garlic, minced
06 - ¼ teaspoon salt
07 - ¼ teaspoon black pepper

→ For the Risotto

08 - 1 ½ cups Arborio rice
09 - 4 cups seafood or chicken broth, warmed
10 - ½ cup dry white wine (optional, can substitute with broth)
11 - 1 small onion, finely diced
12 - 2 tablespoons unsalted butter
13 - 1 tablespoon olive oil
14 - 2 cloves garlic, minced
15 - ½ teaspoon salt
16 - ½ teaspoon black pepper
17 - ½ cup grated Parmesan cheese
18 - 1 tablespoon fresh parsley, chopped
19 - 1 teaspoon lemon zest (plus more for garnish)

# Steps:

01 - If using fresh lobster tails, bring a pot of salted water to a gentle boil and cook the lobster for 5-7 minutes until the shells turn bright red. Remove and let them cool slightly before removing the meat from the shells. Chop into bite-sized pieces. In a small pan over medium heat, melt 2 tablespoons of butter. Add the minced garlic, followed by the lemon juice, zest, salt, and black pepper. Stir for 1 minute until fragrant. Add the chopped lobster meat and sauté for 2-3 minutes until lightly golden and infused with flavor. Remove from heat and set aside.
02 - In a large skillet or heavy-bottomed pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook until soft and translucent (about 3 minutes). Stir in the garlic and cook for another 30 seconds. Add the Arborio rice and stir constantly for 1-2 minutes until the grains are lightly toasted.
03 - Pour in the white wine (or broth) and stir until mostly absorbed. This adds a depth of flavor to the risotto. Begin adding the warm broth, ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process takes about 20 minutes, ensuring a creamy consistency.
04 - Once the rice is tender but slightly al dente, remove from heat and stir in the Parmesan cheese, remaining butter, lemon zest, and sautéed lobster meat. Taste and adjust seasoning with additional salt, black pepper, or lemon juice if needed.
05 - Spoon the risotto onto plates or into bowls. Garnish with fresh parsley, extra lemon zest, and a squeeze of lemon juice. Serve immediately and enjoy the creamy, buttery, citrusy perfection of Lemon Butter Lobster Risotto!

# Notes:

01 - Risotto has a reputation for being difficult to make, but with a few simple techniques, you can achieve the perfect creamy texture. The key is to slowly add warm broth while stirring continuously, allowing the Arborio rice to release its natural starches and create that signature silky consistency.
02 - Perfect for date nights, special occasions, or whenever you're in the mood for a luxurious meal.
03 - The slow-cooked Arborio rice absorbs the broth gradually, developing a smooth, velvety consistency while maintaining a slight bite at the center.

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