Description
Creamy, silky risotto meets succulent lobster in this luxurious butter sauce dish—restaurant-level indulgence ready in under an hour.
Ingredients
Scale
- 2 lobster tails, shelled and cut into chunks
- 4 tbsp unsalted butter
- 1/2 cup dry white wine
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 3 cups warm seafood or chicken stock
- 1/2 cup grated Parmesan cheese
- Salt & pepper to taste
- 1 tbsp fresh parsley, chopped
- Zest of 1 lemon (optional)
Instructions
- Melt 2 tbsp butter in a skillet over medium heat. Add onion and cook until translucent, 3–4 minutes. Stir in Arborio rice to coat each grain.
- Deglaze with white wine. Let it absorb, then add stock 1/2 cup at a time, stirring constantly until creamy, 18–20 minutes.
- Stir in remaining 2 tbsp butter, Parmesan, salt, pepper, and lemon zest if using.
- In another pan, sauté lobster chunks in butter until opaque, 3–4 minutes.
- Plate risotto, top with lobster, garnish with parsley and extra lemon zest or olive oil if desired.
Notes
Use hot stock to maintain cooking temperature and stir constantly for the best creamy risotto texture. Avoid overcooking lobster—just until opaque is perfect.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 3g
- Sodium: 791mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 132mg