Description
A creamy and flavorful risotto made with fresh lobster, lemon, and butter, perfect for a special occasion or a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups lobster stock
- 1 cup cooked lobster meat, chopped
- 1/2 cup dry white wine
- 1/4 cup unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a saucepan, heat the lobster stock over low heat.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until it has mostly evaporated.
- Begin adding the warm lobster stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in the lobster meat, lemon juice, lemon zest, and remaining butter.
- Mix in the Parmesan cheese and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, you can add a splash of heavy cream.
- Make sure to use fresh lobster for the best taste.
- This dish pairs well with a crisp white wine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Keywords: Lemon Butter Lobster Risotto, Lobster Risotto Recipe, Creamy Risotto, Italian Risotto