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Butter Lobster Risotto recipe
Butter Lobster Risotto is an elegant and luxurious dish that’s perfect for special occasions or when you want to treat yourself to something truly indulgent. This creamy, flavorful risotto is enriched with succulent lobster meat and a generous amount of butter, making it a comforting and impressive meal.
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Ingredients
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To make this decadent dish, you’ll need:
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- Lobster Tails:
- 2 lobster tails
- Risotto Base:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Aromatics and Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Butter and Cheese:
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Preparation
Preparing the Lobster:
- Boil a large pot of salted water.
- Add the lobster tails and cook for 5-7 minutes until the shells are bright red and the meat is opaque.
- Remove the lobster tails from the water and let them cool.
- Once cooled, extract the lobster meat from the shells and chop it into bite-sized pieces.
Prepping the Risotto Ingredients:
- Warm the broth in a saucepan and keep it at a simmer.
- Have all your ingredients measured and ready to go.
Cooking the Lobster:
- Boiling Lobster Tails:
- Boil the lobster tails in salted water until the shells are bright red and the meat is opaque, about 5-7 minutes.
- Extracting Lobster Meat:
- Let the lobster tails cool before extracting the meat. Chop into bite-sized pieces.
Making the Risotto Base:
- Sautéing Aromatics:
- In a large saucepan, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Adding Arborio Rice:
- Stir in the Arborio rice, ensuring each grain is coated with oil and slightly toasted, about 2 minutes.
Cooking the Risotto:
- Gradual Addition of Broth:
- Pour in the white wine and cook until it’s mostly absorbed.
- Begin adding the simmering broth, one ladleful at a time, stirring frequently.
- Allow each addition of broth to be absorbed before adding the next.
- Stirring for Creaminess:
- Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
Incorporating the Lobster:
- Adding Lobster to Risotto:
- Gently fold in the chopped lobster meat.
- Mixing in Butter and Cheese:
- Add the butter and grated Parmesan cheese, stirring until melted and well combined.
Final Touches:
- Seasoning to Taste:
- Season with salt, pepper, and paprika to taste.
- Garnishing the Risotto:
- Garnish with chopped fresh parsley.
Serving Suggestions
Serve your Butter Lobster Risotto immediately for the best texture and flavor. Pair it with a crisp white wine such as Sauvignon Blanc or Chardonnay. Complementary side dishes include a fresh green salad or roasted asparagus.
Health Benefits
Lobster is a lean source of protein and provides essential nutrients like zinc, selenium, and omega-3 fatty acids. Arborio rice, used in risotto, is high in carbohydrates and provides energy, making this dish not only delicious but also nutritious.
Variations
- Using Different Seafood: Try substituting the lobster with shrimp, scallops, or crab for a different take on this dish.
- Adding Vegetables: Incorporate vegetables like peas, asparagus, or mushrooms for added texture and flavor.
Tips for Success
To achieve the perfect risotto consistency, add the broth gradually and stir frequently. This helps release the rice’s starches, creating a creamy texture. Store any leftovers in an airtight container in the refrigerator and reheat gently on the stove with a splash of broth.
FAQs
- Can I use frozen lobster tails?
- Yes, you can use frozen lobster tails. Thaw them completely before boiling.
- How long can I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Can I use another type of rice?
- Arborio rice is preferred for its creamy texture, but you can use Carnaroli or Vialone Nano as substitutes.
- What if I don’t have Arborio rice?
- If you don’t have Arborio rice, try using a short-grain rice, though the texture might differ slightly.
- How do I know when the risotto is done?
- The risotto is done when the rice is al dente and the mixture is creamy. It should be slightly loose but not soupy.
Conclusion
Butter Lobster Risotto is an exquisite dish that combines the richness of lobster with the creamy goodness of risotto. It’s perfect for impressing guests or treating yourself to a special meal. Give this recipe a try and enjoy the luxurious flavors of Butter Lobster Risotto!
Yield: 4
Butter Lobster Risotto recipe
Butter Lobster Risotto is an elegant and luxurious dish that's perfect for special occasions or when you want to treat yourself to something truly indulgent. This creamy, flavorful risotto is enriched with succulent lobster meat and a generous amount of butter, making it a comforting and impressive meal.
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Ingredients
- Butter poached Lobster tails
- 3 – 4 lobster tails 4 – 6 oz each
- 2 sticks of unsalted butter optional (straight from the fridge)
- 2 cloves garlic
- 2 sprigs of thyme
- Brown Butter
- 2 – 3 tbsp unsalted butter
- 2 – 3 tbsp lobster poached butter
- Lobster Risotto
- 4 ½ cups low sodium chicken stock OR 2 cups low sodium chicken stock + 2 cups lobster/clam stock
- Leftover lobster shell
- 1 tsp paprika
- 2 cloves of garlic
- 2 – 3 tbsp lobster poached butter or regular unsalted butter or olive oil (this is to saute onions)
- 2 shallots diced finely
- 1 cup arborio rice
- ½ cup cognac or white wine
- ½ cup freshly grated parmesan or pecorino romano
- 2 tbsp lobster poached butter or unsalted butter (this is to finish the risotto)
- Salt to taste
- Chopped spring onions or chives to serve
Instructions
- Steam or boil lobster tails for 2 – 3 minutes.
- This is to help remove lobster meat from the shell more easily. Place the par-boiled lobster tails in ice water (or very cold water) for a few minutes to cool down.
3 – 4 lobster tails - Place the cooled lobster tails on a cutting board, with the underside of the tails facing up. Cut along the middle using kitchen shears. Then pull the shell apart to expose the lobster meat and gently remove the meat from the shell.
- In a small saucepan – place ¼ cup of water, with 2 cloves of garlic and thyme. Bring the water to a simmer over medium heat. Lower the heat to low.
2 cloves garlic,2 sprigs of thyme - Cut the butter into blocks (2 tbsp blocks). Add one block into the simmering water and whisk constantly to dissolve the butter. DO NOT LET THE BUTTER BOIL.
2 sticks of unsalted butter - Before all the butter has melted, add another cube and whisk it in. Keep adding butter until all the butter is melted, but still emulsified. Make sure to not let the butter boil.
- Once all the butter is added and it's steaming, add in the 2 lobster tails.
- Poach the lobster meat by spooning the butter over it, and gently stir the lobster meat in the pot, until the meat turns opaque and the tail curls up.
- Remove the lobster tails from the pot, and allow them to cool on a plate. Once cooled down, chop the lobster tail meat into big chunks. Set aside until needed.
- Brown butter
- Place the unsalted butter in a non-stick pan. Heat over medium heat and stir until the butter melts completely, and the milk solids turn a toasty brown color. Then remove from the heat. Let it cool down till warm.
- 2 – 3 tbsp unsalted butter
- Add warm lobster poaches butter to the brown butter and stir to mix. Set aside.
- 2 – 3 tbsp lobster poached butter
Reheat the butter if it solidifies before serving. - Lobster Risotto
- Cooking stock
- If you’re using chicken stock and lobster/clam stock together, then mix both in a pot along with the garlic and paprika. Heat the stock over medium heat with the lid on, until it's simmering. Turn off the heat and keep the stock warm to make risotto. If needed, keep the stock on the "keep warm" setting or the lowest setting on your stove.
4 ½ cups low sodium chicken stock,1 tsp paprika,2 cloves of garlic - If you’re using the lobster shells to infuse the stock – place the chicken stock in a saucepan. Then add the lobster shells, garlic, and paprika into the saucepan. With the lid on, bring the stock to a boil. Lower the heat and simmer for about 20 minutes. Turn off the heat or set it to "keep warm", and let it sit there (with the lobster shells in the stock) while you get the risotto ready. Make sure you have at least 4 cups of stock.
- Leftover lobster shell
- Risotto
- Heat a pan (10 – 12 inches) over medium heat. Add 2 – 3 tablespoons of the lobster poached butter or olive oil. When the butter is heated, add the shallots and a generous pinch of sea salt and saute until the shallots have softened.
- Optional – you can add the garlic from the lobster poached butter to the shallots as well.
2 – 3 tbsp lobster poached butter,2 shallots - When the shallots have softened, add the risotto. Stir continuously for about 2 – 3 minutes, until the rice is very slightly toasted.
1 cup arborio rice - Add a ¼ cup of the warm stock and a ¼ cup of the cognac/wine to the risotto. Stir continuously over medium heat, until the rice absorbs the liquid. Add another ¼ cup of warm stock and the rest of the cognac/wine and stir until the rice absorbs this as well.
½ cup cognac or white wine - Now add ½ cup of the warm stock and stir until the rice absorbs the liquid, and continue adding ½ cup of stock at a time while stirring and allowing the rice to absorb the liquid, until the rice is cooked. The arborio rice should swell up and be cooked to al dente. You can use about 3.5 – 4 cups of the stock, and it can take up to 20 minutes to cook the rice.
- When the rice is cooked through, add the lobster poached butter (or unsalted butter) and freshly grated parmesan cheese (or pecorino romano) and stir it into the risotto. Taste and season with extra salt if necessary.
½ cup freshly grated parmesan or pecorino romano,Salt to taste,2 tbsp lobster poached butter - If you’re serving the risotto right away, add the chopped lobster and stir it in until the lobster is heated through.
- If you’re serving the lobster risotto later, then reheat the risotto over medium low heat and add a splash of water or stock to prevent the risotto from drying out. Add the lobster at the same time, and reheat the lobster and risotto together.
- Serve warm, with a sprinkling of spring onions or chives, and a drizzle of brown butter.
- Chopped spring onions or chives
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