This Lemon Butter Lobster Risotto brings together succulent lobster, bright citrus, and classic, creamy Arborio rice. The method is straightforward and relies on steady heat, warm broth, and attentive stirring to coax starch from the rice. You’ll gently warm cooked lobster in butter with lemon, build a savory risotto base with onion and garlic, toast the rice, deglaze with dry white wine, then add broth gradually until the grains are tender and suspended in a glossy sauce. Parmesan adds richness, while fresh parsley and an extra kiss of lemon zest wake up every bite.
To keep the texture luxurious, maintain a gentle simmer and add warm broth one ladle at a time, letting each addition absorb before the next. Stirring frequently helps release starch for a silky finish without turning the rice gluey. Salt the risotto after the Parmesan goes in (it’s naturally salty), and fold in the lemon‑butter lobster right at the end to keep the seafood tender and fragrant.
Ingredients
For the Lobster
- 2 lobster tails, cooked and chopped
- 2 tablespoons butter
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
For the Risotto
- 1 ½ cups Arborio rice
- 4 cups chicken or seafood broth, warmed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
For Garnish
- Fresh parsley, chopped
- Additional lemon zest (optional)
Ingredient & Prep Notes
Broth: Keep it warm so each ladleful absorbs quickly without dropping the pan’s temperature. This promotes even cooking and a creamier sauce.
Rice: Arborio releases starch readily. Toasting it briefly in butter helps the grains keep their shape as they turn tender at the core and creamy on the outside.
Lemon & lobster: The lemon butter coats the lobster and later enriches the risotto. Gentle heat keeps the lobster succulent—avoid simmering it hard or for long periods.
