Risotto with Lobster and Lemon Butter
A delightful and elegant dish that combines creamy risotto with buttery lobster and zesty lemon, perfect for impressing guests or enjoying at home.
Ingredients
Main Ingredients
- 1 cup Arborio rice Essential for creamy texture.
- 4 cups seafood stock Warm and keep on low heat.
- 1 cup dry white wine Chardonnay recommended.
- 2 tablespoons lemon juice Adds brightness to the dish.
- 1 tablespoon lemon zest Enhances lemon flavor.
- 1 medium onion, finely chopped For aromatic base.
- 2 cloves garlic, minced Adds flavor.
- 1 cup cooked lobster meat, chopped Can buy pre-cooked.
- 4 tablespoons unsalted butter Used in cooking and finishing.
- Salt and pepper To taste.
- Fresh parsley For garnish.
- Red pepper flakes (optional, for a kick)
Instructions
Preparation
- In a medium saucepan, bring the seafood stock to a gentle simmer and keep it warm on low heat.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
- Add the Arborio rice to the skillet, stirring continuously for about 2 minutes to toast the rice.
- Pour in the white wine and stir until nearly all absorbed.
- Gradually add the warm seafood stock, one ladle at a time, stirring frequently until the risotto is creamy and rice is al dente, about 20-25 minutes.
Finishing Touches
- Once cooked, gently fold in the lobster meat, lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Season with salt and pepper.
- Serve hot, garnished with fresh parsley and a pinch of red pepper flakes.
Notes
Keep stirring the risotto to achieve the right creaminess. If using chicken broth instead of seafood stock, the flavor will slightly differ. Store leftovers in an airtight container in the fridge for up to 2 days, adding a splash of water during reheating to restore creaminess.