Butter Lobster Risotto Elegance

This butter lobster risotto brings together creamy, cheesy risotto with succulent chunks of lobster poached in butter, finished with a drizzle of nutty brown butter. It’s a truly special dish perfect for celebrating a romantic evening or impressing guests with a rich and comforting meal that tastes like a luxury treat.

I first tried this recipe on a chilly winter evening and was surprised how approachable risotto could be when you carefully build flavors. Now it’s my go-to dinner whenever lobster is on sale or during holidays when I want to spoil someone special.

Ingredients

• Lobster tails: fresh or thawed, choose tails with firm shells and vibrant color for best texture and flavor
• Unsalted butter: for poaching lobster and finishing the risotto, high quality butter makes all the difference in richness
• Garlic and thyme: aromatics that infuse the poaching butter and stock with fragrant depth
• Low sodium chicken stock combined with lobster or clam stock: using lobster shells to enhance the stock is key to extracting maximal lobster flavor
• Arborio rice: starchy short-grain rice that gives risotto its signature creaminess look for fresh rice without cracks
• Paprika: adds mild smoky warmth balancing the richness
• Shallots: finely diced for a delicate onion flavor that melts into the risotto
• Cognac or dry white wine: adds complexity and brightness, optional but recommended
• Freshly grated Parmesan or Pecorino Romano: salty creamy cheese that rounds everything out perfectly
• Spring onions or chives: bright garnish that adds freshness and color on top

Step-by-Step Instructions

Butter Poach the Lobster Tails:

Steam or boil the lobster tails for 2 to 3 minutes to loosen the meat carefully without fully cooking. Immediately plunge into ice water to stop cooking and cool down. Place the tails on a cutting board with the underside facing up. Use kitchen shears to cut along the middle and gently remove the meat from the shells. In a small saucepan, combine a quarter cup of water with garlic cloves and thyme sprigs. Bring to a simmer over medium heat, then reduce to low. Cut cold unsalted butter into chunks and whisk into the simmering water one piece at a time. Make sure to emulsify the butter slowly without boiling. When all the butter is melted and the mixture is hot, immerse the lobster meat. Spoon butter over the lobster gently while stirring until the lobster turns opaque and curls. Remove and let cool before chopping the meat into large chunks.

Prepare the Brown Butter:

In a non-stick pan over medium heat, melt unsalted butter while stirring constantly. Continue until the milk solids turn golden brown and smell nutty. Remove from heat and let it cool to warm. Stir in a few tablespoons of the lobster poached butter for an extra burst of flavor. Set aside.

Make Lobster-Infused Stock:

If you have lobster shells, add them with garlic and paprika into warm chicken stock in a saucepan. Bring to a boil then reduce and simmer with lid on for around 20 minutes to extract flavor. Keep the stock warm but not boiling while you cook the risotto. If you prefer, use pre-made lobster or clam stock combined with chicken stock.

Cook the Risotto:

Heat a skillet over medium heat and sauté the shallots with a pinch of salt in lobster poached butter or olive oil until soft and translucent. Optionally add the garlic from the lobster butter to deepen flavor. Add arborio rice to the pan and stir continuously for 2 to 3 minutes until the rice is lightly toasted. Pour in a quarter cup of warm stock and a quarter cup of cognac or white wine. Stir constantly over medium heat until the liquid is absorbed. Continue adding the stock in half-cup increments, stirring frequently and letting the rice absorb the liquid before adding more. This gentle cooking process should take up to 20 minutes until the rice is tender but still has a slight bite. Finish the risotto by stirring in butter poached butter or unsalted butter, along with freshly grated Parmesan or Pecorino Romano. Taste and adjust seasoning with salt as needed.

Add the Lobster and Serve:

If serving immediately, gently fold in the chopped lobster chunks and warm through. If serving later, reheat the risotto gently on low heat with a splash of stock or water to prevent drying. Add the lobster at the last minute to avoid overcooking. Plate the risotto and drizzle with the prepared brown butter. Sprinkle chopped spring onions or chives for a fresh final touch.

Save

My favorite ingredient in this dish is the butter poached lobster. The gentle cooking in butter makes the lobster meat incredibly tender and flavorful. One Christmas, I surprised my family with this risotto and watching their faces light up while tasting the buttery lobster was a memory I’ll always treasure.

Storage Tips

Store leftover risotto in an airtight container in the refrigerator for up to two days. When reheating, add a bit of stock or water and warm gently on the stove to restore creaminess. Keep lobster pieces separate if possible, folding them in just before serving to maintain texture.

Ingredient Substitutions

If lobster is hard to find or expensive, substitute with cooked shrimp or crab meat for a similar shellfish flavor. Use vegetable stock instead of chicken for a lighter broth. If you do not have cognac, dry white wine or brandy are good alternatives, or simply increase the stock quantity. Parmesan can be swapped for Asiago or Grana Padano depending on preference.

Serving Suggestions

This risotto is quite rich and filling on its own, so keep sides light and fresh. Steamed asparagus with lemon and butter, a crisp green salad with vinaigrette, or simply roasted cherry tomatoes work beautifully. For drinks, a buttery Chardonnay, dry Sauvignon Blanc, or a crisp sparkling wine pairs perfectly with the lobster flavors.

Recipe FAQs

→ How is lobster prepared for this dish?

Lobster tails are first steamed briefly to ease shell removal, then poached gently in melted butter with garlic and thyme until tender and opaque.

→ What type of rice is best for the risotto?

Arborio rice is used for its creamy texture and ability to absorb flavors, essential for traditional risotto.

→ Can I make the stock ahead of time?

Yes, simmering lobster shells with chicken stock infuses deep flavor and can be prepared in advance and kept warm.

→ What does the brown butter add to the dish?

Brown butter imparts a toasted, nutty richness that complements the creamy risotto and enhances the lobster's flavor.

→ How do I prevent the risotto and lobster from drying out upon reheating?

Add a splash of water or warm stock when reheating, and fold in lobster chunks at the last moment to keep them tender and moist.

→ What drinks pair well with this lobster risotto?

Dry white wines like chardonnay or sauvignon blanc, fruity sparkling wines, and cocktails with fresh citrus flavors balance the rich dish nicely.