Looking for a luxurious, restaurant-style meal you can make at home? No Tremendous Lemon Butter Lobster Risotto delivers elegant flavor without complicated steps or over-the-top ingredients. This dish combines tender lobster meat, creamy Arborio rice, and zesty lemon butter for a sophisticated yet approachable meal that feels gourmet but is completely manageable in any home kitchen.
Perfect for date nights, special occasions, or indulgent weekends, this lobster risotto brings the taste of a coastal bistro to your dinner table — no tremendous effort required.
Ingredients
This recipe serves 4 people.
For the Lobster
- 2 lobster tails (about 6 ounces each), cooked and chopped
- 1 tablespoon butter
- Juice of half a lemon
- Pinch of salt and pepper
For the Risotto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- One third cup dry white wine (or seafood stock)
- 4 cups seafood stock or chicken broth, kept warm
- Zest of one lemon
- Juice of half a lemon
- One third cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- Salt and freshly ground black pepper to taste
Preparation Time
- Prep time: 10 minutes
- Cooking time: 30 to 35 minutes
- Total time: 40 to 45 minutes
Step-by-Step Instructions
Step 1: Prepare the Lobster
- If using uncooked lobster tails, boil or steam them for 5 to 7 minutes until opaque and firm.
- Let them cool slightly, then remove the meat and chop into bite-sized pieces.
- In a small pan, melt 1 tablespoon butter over low heat, then stir in lemon juice and a pinch of salt and pepper.
- Toss the lobster pieces in the lemon butter to coat. Set aside and keep warm.
Step 2: Begin the Risotto Base
- In a wide saucepan, heat olive oil and butter over medium heat.
- Add the chopped shallots and sauté for 2 to 3 minutes until soft and translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Arborio Rice
- Add the Arborio rice to the pan and stir to coat the grains in the oil mixture. Toast for 1 to 2 minutes until the edges look translucent.
- Pour in the white wine (or substitute with broth), and stir until it’s mostly absorbed.
- Begin adding the warm broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding the next ladle. Continue this process for 20 to 25 minutes.
Step 4: Finish the Risotto
- When the rice is tender but still slightly firm in the center, stir in the lemon zest, lemon juice, and Parmesan cheese.
- Fold in the buttered lobster and chopped parsley.
- Taste and adjust with salt and freshly cracked black pepper as needed.
- Serve immediately while hot and creamy.
Serving Suggestions
- Garnish with extra lemon zest and fresh herbs for a bright finish.
- Serve with a crisp white wine like Sauvignon Blanc or Chardonnay.
- Pair with a light green salad or roasted asparagus to complete the meal.
- For extra richness, top with a small spoonful of lemon herb butter just before serving.
Nutritional Highlights
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 480 |
| Protein | 26 grams |
| Total Fat | 20 grams |
| Saturated Fat | 10 grams |
| Carbohydrates | 45 grams |
| Fiber | 2 grams |
| Sugars | 2 grams |
| Sodium | 540 milligrams |
Key Nutritional Notes:
- Lobster is a lean source of protein, rich in zinc and B vitamins.
- Lemon juice and zest provide vitamin C and a fresh flavor boost without adding calories.
- Arborio rice contributes complex carbohydrates and a creamy texture without needing heavy cream.
- Parmesan cheese adds calcium and depth of flavor while keeping the fat content moderate.
Chef’s Tips for Best Results
- Stir the risotto frequently to release starch from the rice, which gives it that signature creamy texture.
- Use warm stock to maintain even cooking and prevent slowing down the cooking process.
- For an even more luxurious touch, add a splash of cream or a tablespoon of mascarpone just before serving.
- Avoid overcooking the lobster — it should be tender, not rubbery.
Variations to Try
- Swap lobster for shrimp, scallops, or even crab meat for a different seafood twist.
- Use vegetable broth instead of seafood or chicken stock for a pescatarian-friendly option.
- Add a handful of baby spinach or peas for color and added nutrition.
- For a spicy kick, add a pinch of crushed red pepper flakes when cooking the shallots.
This No Tremendous Lemon Butter Lobster Risotto recipe brings a fine-dining feel to your kitchen without the need for complicated techniques or hours of prep. Creamy, citrusy, and filled with tender lobster, it is the kind of meal that turns an ordinary night into a memorable occasion.