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Lemon Butter Lobster Risotto

Creamy, luxurious lobster risotto with Arborio rice, lemon, butter, and Parmesan, delivering restaurant-quality indulgence at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Risotto & Lobster
  • 1 cup Arborio rice
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small shallot minced
  • 2 cloves garlic minced
  • 0.5 cup dry white wine
  • 4 cups seafood or chicken stock warmed
  • 8 oz cooked lobster meat chopped into bite-sized pieces
  • 0.25 cup grated Parmesan cheese
  • 1 lemon zest from 1 lemon
  • 2 tbsp fresh lemon juice
  • to taste salt and black pepper
  • 2 tbsp fresh parsley chopped, for garnish
Optional Finishing
  • 2 tbsp heavy cream for extra richness
  • 1 lemon wedges for garnish

Equipment

  • Large skillet or saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Keep seafood or chicken stock warm in a saucepan over low heat.
  2. Heat butter and olive oil in a large skillet over medium heat. Sauté shallot and garlic until translucent, 2–3 minutes.
  3. Add Arborio rice and stir to coat grains with butter and oil, toasting 1–2 minutes.
  4. Pour in white wine and cook until mostly absorbed.
  5. Add warm stock one ladle at a time, stirring frequently until rice is creamy and al dente, about 18–20 minutes.
  6. Stir in cooked lobster, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper.
  7. Optional: stir in heavy cream for extra creaminess.
  8. Serve immediately, garnished with fresh parsley and lemon wedges.

Notes

Serve immediately for best texture; risotto thickens as it cools.