Lemon Butter Lobster Risotto

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Introduction
Indulge in a luxurious Lemon Butter Lobster Risotto, a creamy and flavorful dish that combines succulent lobster with tangy lemon and rich butter. Perfect for special occasions or when you’re craving a restaurant-quality meal at home, this recipe is a true crowd-pleaser.

Ingredients

For the Lobster:

  • 2 lobster tails (about 6-8 oz each)
  • 2 tbsp butter
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1/2 tsp paprika
  • Salt and black pepper to taste

For the Risotto:

  • 1 cup (200 g) Arborio rice
  • 3 tbsp butter (divided)
  • 1 small onion or shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup (120 ml) dry white wine
  • 4 cups (1 liter) chicken or seafood stock, kept warm
  • 1/3 cup (40 g) grated Parmesan cheese
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Garnish:

  • Fresh parsley, chopped
  • Lemon wedges

Instructions

Step 1: Cook the Lobster

  1. Preheat the oven to 375°F (190°C).
  2. Using kitchen scissors, cut along the top of each lobster tail shell and gently lift the meat, keeping it attached at the base. Place the tails on a baking sheet.
  3. Melt 2 tbsp butter in a small bowl. Mix in minced garlic, lemon juice, paprika, salt, and pepper. Brush this mixture generously over the lobster meat.
  4. Bake the lobster for 10-12 minutes, or until the meat is opaque and fully cooked. Remove from the oven, chop the lobster meat into bite-sized pieces, and set aside.

Step 2: Start the Risotto

  1. In a large skillet or saucepan, melt 2 tbsp butter over medium heat. Add the onion and cook for 2-3 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Add the Arborio rice and toast for 1-2 minutes, stirring frequently.

Step 3: Deglaze with Wine

  1. Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.

Step 4: Cook the Risotto

  1. Add the warm stock one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and tender.

Step 5: Finish the Risotto

  1. Stir in the Parmesan cheese, lemon zest, lemon juice, and the remaining 1 tbsp of butter. Season with salt and black pepper to taste.

Step 6: Add the Lobster

  1. Gently fold the chopped lobster into the risotto. Save a few pieces to place on top for presentation, if desired.

Step 7: Serve

  1. Transfer the risotto to serving bowls or plates. Garnish with fresh parsley and serve with lemon wedges on the side.

Tips:

  • Use homemade lobster stock (made from the lobster shells) for an even richer flavor.
  • For added elegance, drizzle a bit of truffle oil before serving.
  • Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.

This Lemon Butter Lobster Risotto is the epitome of indulgence.

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