Description
A luxurious and creamy Butter Poached Lobster Risotto combining tender lobster tails gently poached in butter with rich, Parmesan-infused Arborio rice. This elegant Italian-inspired seafood dish features delicate flavors and a velvety texture, perfect for special occasions or an indulgent dinner.
Ingredients
Scale
For the lobster:
- 2 lobster tails (4–6 oz each)
- 1/2 cup unsalted butter (cut into chunks)
- 1 garlic clove (crushed)
- 1 sprig fresh thyme or parsley (optional)
- Salt to taste
For the risotto:
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 small shallot (finely chopped)
- 3 cups low-sodium chicken or seafood stock (kept warm)
- 2 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon zest (optional, for brightness)
- Chopped chives or parsley for garnish
Instructions
- Poach the lobster: In a small saucepan over low heat, melt the butter with garlic and thyme. Once melted, keep the heat low and add the lobster tails. Poach gently for 6–8 minutes, turning occasionally, until the lobster meat is opaque and cooked through. Remove the lobster and set aside. Cut into bite-sized chunks just before serving. Reserve some of the poaching butter for drizzling.
- Make the risotto: In a saucepan, melt 1 tbsp butter over medium heat. Add the chopped shallot and cook for 2–3 minutes until softened. Stir in the Arborio rice and toast for 1–2 minutes. Pour in the white wine and cook, stirring constantly, until mostly absorbed. Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 20 minutes, until the rice is creamy and al dente. Stir in the remaining tablespoon of butter, Parmesan cheese, and salt and pepper to taste. Add lemon zest for brightness if desired.
- To serve: Spoon the risotto into bowls and top with chunks of butter-poached lobster. Drizzle with reserved poaching butter and garnish with chopped chives or parsley. Serve immediately.
Notes
- Use freshly shelled lobster tails for best flavor.
- The butter poaching method keeps the lobster tender and rich.
- For extra decadence, add a splash of cream to the risotto at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, Seafood
