Description
Warm, creamy Lobster Risotto brings a cozy feeling to your kitchen, combining sweet lobster meat, warm butter, and a hint of lemon.
Ingredients
Scale
- 1 to 1 1/4 pounds cooked lobster meat (about 2 large tails), roughly chopped
- 1 1/2 cups Arborio rice
- 4 to 5 cups low-sodium chicken or fish stock, kept warm
- 1/2 cup dry white wine (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 lemon and a squeeze of lemon juice
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Warm the stock in a saucepan over low heat.
- Heat olive oil and 1 tablespoon butter in a heavy pan over medium heat. Add the onion and cook until soft, about 4–5 minutes. Stir in garlic for the last 30 seconds.
- Add the Arborio rice, stirring to coat each grain with oil. Cook for 1–2 minutes until the edges look translucent.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Add a ladleful (about 1/2 cup) of warm stock and stir gently. Repeat until the rice is tender (about 18–22 minutes).
- When the rice is nearly done, stir in the chopped lobster for 2–3 minutes.
- Remove from heat and stir in the remaining butter, Parmesan, lemon zest, and juice. Season with salt and pepper. Let rest for 1 minute.
- Spoon into bowls, garnish with parsley, and serve immediately.
Notes
Store leftover risotto in an airtight container for up to 2 days; reheating gently is recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg