Lemon Butter Lobster Risotto (Printable Version)
Tender lobster meets creamy rice with bright lemon and rich butter for a delightful seafood dish.
# Ingredients:
→ Seafood
01 -
Live lobster, about 500g
→ Grains
02 -
Arborio rice, 320g
→ Produce
03 -
Lemons, 2 medium (zested and juiced)
04 -
Onion, finely chopped, 1 medium (about 150g)
05 -
Garlic cloves, minced, 2
06 -
Fresh parsley, chopped (optional), 15g
→ Dairy
07 -
Unsalted butter, 60g
08 -
Parmesan cheese, freshly grated, 60g
→ Liquids
09 -
Vegetable broth, approximately 1.2L, kept warm
→ Seasonings
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Steps:
01 -
If using live lobster, humanely kill and rinse under cold water. Boil salted water in a large pot, add lobster and cook for 8-10 minutes until shell is bright red. Transfer lobster to an ice bath to halt cooking, then extract and chop meat from claws and tail into bite-sized pieces, discarding shells.
02 -
In a saucepan, heat the vegetable broth over low heat and keep warm throughout cooking.
03 -
Finely chop onion and mince garlic. Zest lemons and juice them, keeping juice separate for later use.
04 -
Melt 30g unsalted butter over low heat in a saucepan. Stir in lemon zest and a splash of lemon juice; keep warm.
05 -
In a skillet, melt 30g butter over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes, then add minced garlic and cook until fragrant, approximately 30 seconds.
06 -
Add Arborio rice to the skillet and stir quickly to toast for 1-2 minutes until grains become slightly translucent.
07 -
Pour in half a cup (120ml) of warm vegetable broth and stir constantly until absorbed. Continue adding broth one ladle at a time, stirring frequently, until rice is creamy and al dente, about 15-20 minutes.
08 -
Fold chopped lobster meat gently into the risotto. Stir in warm lemon butter sauce evenly throughout.
09 -
Add freshly grated Parmesan cheese. Adjust consistency with additional broth if needed. Season with salt and freshly ground black pepper to taste.
10 -
Serve immediately, garnished with chopped fresh parsley if desired.
# Notes:
01 -
Serve warm with a crisp green salad or crusty garlic bread. A chilled glass of Chardonnay or Sauvignon Blanc pairs well.