Description
Indulge in a luxurious dining experience with this exquisite Butter Poached Lobster Risotto recipe. Creamy risotto infused with white wine and Parmesan cheese, topped with tender, butter-poached lobster medallions, and garnished with fresh herbs.
Ingredients
Scale
For the lobster:
- 2 lobster tails (about 5–6 ounces each)
- 1/2 cup unsalted butter (1 stick)
- 1 garlic clove smashed
- 1 sprig fresh thyme
- pinch of salt
For the risotto:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot finely chopped
- 1 garlic clove minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups warm seafood stock or chicken stock
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- chopped fresh chives or parsley for garnish
Instructions
- To prepare the lobster: Use kitchen shears to cut down the back of each shell and gently remove the meat. Poach lobster tails in melted butter with garlic, thyme, and salt until tender. Slice into medallions.
- To make the risotto: Sauté shallot, garlic, and Arborio rice. Deglaze with white wine and gradually add warm stock until creamy. Stir in Parmesan, lemon juice, salt, and pepper.
- Divide risotto, top with lobster, garnish, and serve.
Notes
- Use high-quality seafood stock for the best flavor.
- Substitute shrimp or scallops if preferred.
- Strain and reuse poaching butter or serve as a dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 175 mg
