Ingredients
The key to this dish lies in selecting the right ingredients, especially when it comes to seafood and dairy. I always look for the freshest lobster I can find—if fresh isn’t an option, high-quality frozen lobster tails work beautifully. For the risotto, arborio rice is essential because of its creamy texture when cooked. I also recommend using fresh lemons for that bright, clean flavor in the butter sauce. These little details make a big difference and remind me of the afternoons spent in my mum’s kitchen, where ingredient quality was always paramount.
- 1 ½ cups arborio rice
- 2 lobster tails (about 1 lb total), cooked and chopped
- 4 cups low-sodium chicken or vegetable broth, warmed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine (optional, can substitute with broth)
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- Zest and juice of 1 lemon
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Substitutions: If you’re avoiding alcohol, simply skip the wine and add extra broth. For a dairy-free version, swap butter for a plant-based alternative and omit the Parmesan or use a vegan cheese.
Instructions
- Prepare your lobster tails by boiling or steaming until just cooked through, about 8-10 minutes. Let cool, then chop into bite-sized pieces. Set aside.
- Warm your broth in a saucepan over low heat; it should be hot but not boiling throughout the cooking process.
- In a large skillet or heavy-bottomed pan, heat 2 tablespoons of butter and olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Stir in the arborio rice, coating each grain with the butter and oil. Toast the rice for about 2 minutes, until it’s slightly translucent around the edges.
- Pour in the white wine (if using) and stir constantly until the liquid is mostly absorbed.
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This process should take about 18-20 minutes total.
- When the rice is creamy and just tender but still has a slight bite, stir in the chopped lobster, lemon zest, lemon juice, remaining 2 tablespoons of butter, and Parmesan cheese.
- Season with salt and freshly ground black pepper to taste. Remove from heat and let rest for a minute or two.
- Serve immediately, garnished with fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
