Print

Creamy Lemon Butter Lobster Risotto That Will Wow Your Taste Buds

Creamy Lemon Butter Lobster Risotto That Will Wow Your Taste Buds - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Lemon Butter Lobster Risotto. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 cup Arborio rice
  • 2 tablespoons unsalted butter, divided
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (optional but recommended)
  • 4 cups seafood or chicken stock, kept warm
  • 1 cup cooked lobster meat, chopped into bite-sized pieces
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Substitution suggestions: If you don’t have Arborio rice, Carnaroli is a great alternative for creamy risotto. For a dairy-free version, swap butter for olive oil and omit Parmesan or use a dairy-free cheese substitute. If lobster isn’t in season or easily available, cooked crab meat or shrimp can be just as delightful.

Instructions

  1. Warm the stock in a saucepan over low heat. Keep it just at a gentle simmer—this helps the rice cook evenly and absorb the flavors.
  2. In a heavy-bottomed skillet or saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook gently until translucent, about 5 minutes. Stir often to avoid browning, just like Mama Lu taught me—slow and steady wins the race.
  3. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to let it burn; that sharp bitterness can overpower the whole dish.
  4. Pour in the Arborio rice and stir well, coating each grain in butter and onion goodness. Toast the rice for about 2 minutes until it looks slightly translucent around the edges but still opaque in the center.
  5. Pour in the white wine, if using, and stir until it’s mostly evaporated. This step adds a subtle acidity that cuts through the richness of the lobster and butter.
  6. Begin adding the warm stock one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This slow absorption is key to that creamy risotto texture that feels like a little piece of heaven in every bite.
  7. After about 15 minutes of this slow cooking, stir in the chopped lobster meat. Continue adding stock and stirring until the rice is creamy and tender but still has a slight bite, usually around 18-20 minutes total cooking time.
  8. Remove the risotto from heat. Stir in the remaining tablespoon of butter, lemon zest, lemon juice, and Parmesan cheese. Taste and season with salt and pepper as needed. The lemon should brighten the whole dish, like a fresh breeze on an old front porch.
  9. Let the risotto rest for a minute or two to thicken slightly. This little pause helps everything settle into a perfect creamy harmony.
  10. Serve hot, garnished with fresh parsley. Don’t be shy with the parsley—it adds a pop of color and a touch of earthiness that balances the richness beautifully.

Find it online: https://claracooking.com/lemon-butter-lobster-risotto/