Description
A luxurious and creamy risotto featuring tender lobster and a zesty lemon butter sauce, perfect for a restaurant-quality meal at home.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups lobster stock
- 1 cup heavy cream
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked lobster meat, chopped
- Juice and zest of 1 lemon
- Salt and pepper to taste
Instructions
- In a saucepan, heat the lobster stock and keep it warm over low heat.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring frequently.
- Pour in the white wine and cook until it has mostly evaporated.
- Gradually add the warm lobster stock, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente, stir in the heavy cream, Parmesan cheese, remaining butter, lemon juice, and zest.
- Fold in the cooked lobster meat and season with salt and pepper to taste.
- Serve immediately, garnished with additional lemon zest and parsley if desired.
Notes
- For a richer flavor, use homemade lobster stock.
- Ensure the lobster meat is fresh for the best taste.
- Adjust the lemon juice according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg