Tremendous Lemon Butter Lobster Risotto – Creamy, Zesty & Pure Luxury in a Bowl!
This isn't just dinner—it's a buttery, lemon-kissed risotto loaded with tender lobster, perfect for when you want to impress yourself or someone special.
Ingredients
● 2 lobster tails, cooked & chopped
● 1½ cups Arborio rice
● 4 cups warm chicken or seafood broth
● ½ cup dry white wine
● ½ onion, finely chopped
● 3 cloves garlic, minced
● 2 tbsp butter
● 1 tbsp olive oil
● ¼ cup grated Parmesan
● Zest & juice of 1 lemon
● ¼ cup heavy cream (optional but heavenly)
● Salt & pepper to taste
● Fresh parsley, chopped (for garnish)
Instructions
1: Cook the Lobster: Boil or steam lobster tails for 6–8 mins. Remove the meat, chop into bite-sized pieces, set aside.
2: Sauté the Base: In a pan, melt butter with olive oil over medium heat. Add onion and garlic, sauté for 3–4 mins until soft.
3: Toast the Rice: Stir in Arborio rice, cook for 1–2 mins until edges are translucent. Add wine, stir until absorbed.
4: Add Broth Gradually: Add broth one ladle at a time, stirring constantly until absorbed before adding more. Repeat for 18–20 mins, until rice is tender and creamy.
5: Finish it Off: Stir in Parmesan, lemon zest, lemon juice, lobster, and cream (if using). Warm through for 2–3 mins. Season with salt & pepper.
6: Serve & Shine: Spoon into bowls, top with chopped parsley. Serve hot and let the applause begin.
Prep Time: 10 mins | Cook Time: 25 mins
Servings: 4
This isn't just dinner—it's a buttery, lemon-kissed risotto loaded with tender lobster, perfect for when you want to impress yourself or someone special.
Ingredients
● 2 lobster tails, cooked & chopped
● 1½ cups Arborio rice
● 4 cups warm chicken or seafood broth
● ½ cup dry white wine
● ½ onion, finely chopped
● 3 cloves garlic, minced
● 2 tbsp butter
● 1 tbsp olive oil
● ¼ cup grated Parmesan
● Zest & juice of 1 lemon
● ¼ cup heavy cream (optional but heavenly)
● Salt & pepper to taste
● Fresh parsley, chopped (for garnish)
Instructions
1: Cook the Lobster: Boil or steam lobster tails for 6–8 mins. Remove the meat, chop into bite-sized pieces, set aside.
2: Sauté the Base: In a pan, melt butter with olive oil over medium heat. Add onion and garlic, sauté for 3–4 mins until soft.
3: Toast the Rice: Stir in Arborio rice, cook for 1–2 mins until edges are translucent. Add wine, stir until absorbed.
4: Add Broth Gradually: Add broth one ladle at a time, stirring constantly until absorbed before adding more. Repeat for 18–20 mins, until rice is tender and creamy.
5: Finish it Off: Stir in Parmesan, lemon zest, lemon juice, lobster, and cream (if using). Warm through for 2–3 mins. Season with salt & pepper.
6: Serve & Shine: Spoon into bowls, top with chopped parsley. Serve hot and let the applause begin.
Prep Time: 10 mins | Cook Time: 25 mins
Servings: 4
Tremendous Lemon Butter Lobster Risotto – Creamy, Zesty & Pure Luxury in a Bowl!
This isn't just dinner—it's a buttery, lemon-kissed risotto loaded with tender lobster, perfect for when you want to impress yourself or someone special.
Ingredients
● 2 lobster tails, cooked & chopped
● 1½ cups Arborio rice
● 4 cups warm chicken or seafood broth
● ½ cup dry white wine
● ½ onion, finely chopped
● 3 cloves garlic, minced
● 2 tbsp butter
● 1 tbsp olive oil
● ¼ cup grated Parmesan
● Zest & juice of 1 lemon
● ¼ cup heavy cream (optional but heavenly)
● Salt & pepper to taste
● Fresh parsley, chopped (for garnish)
Instructions
1: Cook the Lobster: Boil or steam lobster tails for 6–8 mins. Remove the meat, chop into bite-sized pieces, set aside.
2: Sauté the Base: In a pan, melt butter with olive oil over medium heat. Add onion and garlic, sauté for 3–4 mins until soft.
3: Toast the Rice: Stir in Arborio rice, cook for 1–2 mins until edges are translucent. Add wine, stir until absorbed.
4: Add Broth Gradually: Add broth one ladle at a time, stirring constantly until absorbed before adding more. Repeat for 18–20 mins, until rice is tender and creamy.
5: Finish it Off: Stir in Parmesan, lemon zest, lemon juice, lobster, and cream (if using). Warm through for 2–3 mins. Season with salt & pepper.
6: Serve & Shine: Spoon into bowls, top with chopped parsley. Serve hot and let the applause begin.
Prep Time: 10 mins | Cook Time: 25 mins
Servings: 4
