Indulgent Butter Poached Lobster Risotto for Special Occasions
This Butter Poached Lobster Risotto combines sweet lobster and creamy Arborio rice for an indulgent dish perfect for special occasions.
Equipment
- Saucepan
- Large pan
Ingredients
For the Lobster
- 2 tails Lobster Fresh or high-quality pre-cooked lobster meat can be used.
- 1 cup Butter For poaching.
For the Risotto Base
- 1 cup Arborio rice
- 4 cups Chicken broth Homemade or low-sodium store-bought recommended.
- 1 small Onion Finely diced.
- 3 cloves Garlic Minced.
- ½ cup Grated Parmesan cheese
For Sautéing
- 2 tablespoons Butter For sautéing.
For Finishing Touches
- 2 tablespoons Fresh parsley Finely chopped.
- 1 whole Lemon Juice and optional zest.
- Sea salt To taste.
- Freshly ground black pepper To taste.
- Smoked paprika To taste.
Instructions
Steps
- Prepare lobster: Thaw frozen lobster tails, then carefully remove meat in large chunks. Rinse gently and pat dry.
- Poach lobster: Melt 1 cup of butter over low heat. Poach lobster meat for 5-7 minutes until opaque. Remove and set aside, reserving the butter.
- Sauté aromatics: In a large pan, melt 2 tablespoons of butter. Sauté diced onion until softened, then add minced garlic and cook for 1-2 minutes.
- Toast rice: Stir in Arborio rice and toast for about 2 minutes until edges become translucent.
- Cook risotto: Gradually add warm chicken broth, one ladle at a time, stirring continuously until absorbed, about 18-20 minutes.
- Finish dish: Flake poached lobster into bite-sized pieces. Add reserved butter to risotto, fold in lobster, and warm for 1-2 minutes.
- Serve: Stir in grated Parmesan, chopped parsley, and seasonings. Finish with a squeeze of lemon juice and serve immediately.
Notes
Risotto is best served immediately; prepare components in advance but combine just prior to serving for optimal creaminess.