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Butter Poached Lobster Risotto Recipe

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4 from 51 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 2–3 servings
  • Diet: Gluten Free

Description

A luxurious and creamy Italian risotto featuring tender lobster tails gently poached in butter, combined with perfectly cooked arborio rice and enriched with parmesan cheese. This elegant main course offers rich, sophisticated flavors perfect for a gourmet dinner.

Ingredients

Risotto

  • 1 cup arborio rice
  • 4 cups seafood stock, warmed
  • 1/2 cup white wine
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Lobster

  • 2 lobster tails, meat removed
  • 1/2 cup butter

Instructions

  1. Poach Lobster: Melt the butter over low heat in a pan and gently poach the lobster meat until it is just cooked through, ensuring it remains tender. Remove the lobster and set aside.
  2. Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and translucent.
  3. Toast Rice: Add the arborio rice to the pan with the aromatics and toast it for 1 to 2 minutes, stirring frequently to coat the rice evenly without letting it burn.
  4. Deglaze with Wine: Pour in the white wine and stir continuously until the liquid has been fully absorbed by the rice.
  5. Add Stock Gradually: Begin adding the warm seafood stock one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next, continuing this process for about 18 to 20 minutes until the rice is creamy and tender.
  6. Finish Risotto: Once the rice is cooked, stir in the grated parmesan cheese thoroughly to add richness and flavor.
  7. Combine Lobster: Slice the poached lobster meat into bite-sized pieces and gently fold them into the risotto to combine.
  8. Season and Serve: Season the risotto with salt and freshly ground black pepper to taste, then serve immediately while hot and creamy.

Notes

  • Use warm seafood stock to ensure the risotto cooks evenly and develops a creamy texture.
  • Do not overcook the lobster during poaching to maintain its tender texture and avoid toughness.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarasplate.com/butter-poached-lobster-risotto-recipe/