Indulge in a decadent Lemon Butter Lobster Risotto a flavorful delight thatll elevate your dining experience Perfect for special occasions seafood lovers
Ingredients
Scale
1 lb lobster meat
1 cup Arborio rice
4 cups chicken or vegetable broth
1 small onion, finely diced
2 cloves garlic, minced
½ cup white wine
½ cup heavy cream
3 tablespoons unsalted butter
Juice and zest of 1 lemon
Salt and pepper to taste
Parmesan cheese (optional)
Red pepper flakes (optional)
Fresh herbs like parsley or chives (optional)
Fresh chives (for garnishing)
Zest of lemon (for garnishing)
Lemon wedges (for serving)
Instructions
In a saucepan, heat the chicken or vegetable broth over low heat, keeping it warm throughout the cooking process.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Then add the garlic and sauté for another minute until fragrant.
Add the Arborio rice to the skillet, stirring frequently to coat the grains in the butter. Toast the rice for about 2 minutes until it becomes slightly translucent.
Pour in the white wine and let it simmer until nearly all the liquid has evaporated. Stir continuously to prevent sticking.
Start adding the warm broth one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
Once the rice is cooked, gently fold in the lobster meat, heavy cream, lemon juice, and lemon zest. Adjust seasoning with salt and pepper according to your taste.
Stir in the remaining tablespoon of butter for a glossy finish and serve immediately, garnished with your choice of herbs and lemon wedges.
