Description
A rich and creamy lobster risotto with a tangy lemon butter sauce.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups lobster meat, chopped
- 4 cups chicken or seafood stock
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 lemon, juiced and zested
- 1/2 cup white wine
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until soft.
- Add Arborio rice, stir to coat in oil. Toast for 1-2 minutes.
- Pour in white wine, stir until absorbed.
- Gradually add stock, one ladle at a time, stirring constantly until absorbed before adding more.
- Once rice is almost tender, stir in lobster meat, butter, heavy cream, lemon juice, and zest.
- Cook for 2-3 minutes until creamy. Stir in Parmesan cheese.
- Season with salt and pepper, garnish with parsley, and serve immediately.
Notes
- Use fresh lobster meat for best results.
- Keep stock warm while adding to the risotto.
- Stir constantly to achieve a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: lobster risotto, creamy risotto, seafood risotto, lemon butter sauce