Description
Indulge in the luxurious flavors of Butter Poached Lobster Risotto, a creamy and decadent dish perfect for a special occasion or a romantic dinner at home.
Ingredients
Scale
Lobster:
- 2 lobster tails (about 6 ounces each)
Risotto:
- 1 cup Arborio rice
- 4 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 1 small shallot (finely chopped)
- 2 garlic cloves (minced)
- 1/2 cup dry white wine
- 4 cups seafood stock (kept warm)
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Poach Lobster: Boil lobster tails for 2–3 minutes, remove meat and chop.
- Butter Poach: Melt butter, poach lobster meat for 4–5 minutes.
- Sauté Aromatics: Cook shallot and garlic in butter and oil.
- Prepare Risotto: Toast rice, add wine, then gradually stir in stock until creamy.
- Finish and Serve: Stir in cheese, cream, lemon juice, season, fold in lobster, and garnish.
Notes
- For richer flavor, use homemade seafood stock.
- Substitute shrimp or scallops if lobster is unavailable.
- Keep poaching butter at a low temperature to avoid overcooking lobster.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 3g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 155mg
