Creamy Lemon Butter Lobster Risotto: A Luxurious Seafood Dinner Made Easy
Indulge in the rich, creamy flavors of this Lemon Butter Lobster Risotto — a gourmet seafood dish made simple for weeknights or special occasions. Includes pro tips, meal prep advice, and gluten-free variations.
🍴 Introduction
Looking to impress with a restaurant-quality meal at home? This Lemon Butter Lobster Risotto brings together tender chunks of lobster, creamy arborio rice, and a citrusy butter sauce that hits all the right notes. It’s rich, comforting, and surprisingly simple to make with the right technique.
🥄 Ingredients (with quantities)
- 1 cup Arborio rice
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- ½ cup dry white wine
- 4 cups warm seafood stock or chicken broth
- 1 cup cooked lobster meat, chopped
- Zest and juice of 1 lemon
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
- Optional: 1 tbsp heavy cream for extra richness
⏱ Prep & Cook Time
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 2–3
🥗 Nutritional Benefits
- High in lean protein from lobster
- Rich in omega-3 fatty acids
- Contains antioxidants from lemon zest
- Good source of calcium and B-vitamins from Parmesan and butter
🧑🍳 Step-by-Step Instructions
- Warm the broth: Keep seafood stock simmering in a saucepan over low heat.
- Sauté aromatics: In a large skillet, heat olive oil and 1 tbsp butter. Add shallots and garlic; cook until soft.
- Toast rice: Add Arborio rice and stir for 2 minutes until edges look translucent.
- Deglaze: Pour in the white wine, stirring until absorbed.
- Add broth gradually: Add warm broth ½ cup at a time, stirring constantly and letting it absorb before each addition.
- Add lobster: Once rice is al dente (after ~20 minutes), stir in lobster meat, lemon zest, and juice.
- Finish: Stir in remaining 2 tbsp butter, Parmesan, and optional cream. Season with salt and pepper.
- Serve: Garnish with chopped parsley and a twist of lemon.
💡 Pro Tips & Variations
- For extra creaminess, add a splash of heavy cream before serving.
- Use pre-cooked frozen lobster meat for convenience.
- Add asparagus tips or peas for a fresh spring twist.
- For a citrus punch, use Meyer lemons.
🧺 Storage & Meal Prep Tips
- Store in an airtight container for up to 3 days in the fridge.
- Add a splash of broth or water when reheating to revive the creaminess.
- Not ideal for freezing due to the rice texture, but leftovers still taste delicious!
🌾 Recipe Variations
- Gluten-Free: Use gluten-free broth and double-check all packaged ingredients.
- Dairy-Free: Skip the Parmesan and butter — swap in olive oil and nutritional yeast.
- Low-Sodium: Opt for low-sodium broth and go light on added salt.
❓ FAQ Section
Q: Can I use shrimp instead of lobster?
A: Yes! Shrimp makes a great substitute. Just cook it separately and stir in at the end.
Q: What’s the best wine for risotto?
A: A dry white like Pinot Grigio or Sauvignon Blanc works beautifully.
Q: Can I make this ahead of time?
A: It’s best fresh, but you can prep the lobster and broth in advance to save time.
