A rich, creamy risotto infused with zesty lemon, Parmesan, and tender chunks of lobster—perfect for a romantic dinner or an elevated weeknight meal.
🛒 Ingredients
For the Risotto:
2 lobster tails, cooked and chopped
1½ cups Arborio rice
4 cups chicken or seafood broth, warmed
½ cup dry white wine
½ onion, finely chopped
3 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
¼ cup grated Parmesan cheese
Zest and juice of 1 lemon
¼ cup heavy cream (optional, for extra creaminess)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
🍳 Instructions
1. Cook the Lobster
Steam or boil lobster tails for 6–8 minutes, until opaque and fully cooked.
Remove meat from shells, chop into bite-sized pieces, and set aside.
2. Sauté Aromatics
In a large saucepan, heat butter and olive oil over medium heat.
Add onion and garlic, and sauté until soft and fragrant, about 3–4 minutes.
3. Toast the Rice
Add Arborio rice to the pan, stirring to coat in oil and butter.
Toast the rice for 1–2 minutes, just until edges become translucent.
4. Deglaze with Wine
Pour in the white wine and stir continuously until the liquid is fully absorbed.
5. Add Broth Gradually
Add warm broth one ladle at a time, stirring frequently.
Wait until each ladle is absorbed before adding the next.
Continue for 18–20 minutes, or until rice is creamy and al dente.
6. Finish with Flavor
Stir in:
Parmesan cheese
Lemon zest and juice
Lobster meat
Heavy cream (if using)
Heat through for 2–3 minutes. Season with salt and pepper to taste.
7. Serve
Spoon into bowls, garnish with fresh parsley, and serve hot.
⏱️ At a Glance
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
🔥 Tips & Variations
For extra decadence, drizzle with melted butter just before serving.
No wine? Substitute with extra broth and a splash of lemon juice.
Make it vegetarian: Replace lobster with sautéed mushrooms and use veggie broth