Butter Lobster Risotto Delight (Print Format)
A luscious dish combining tender lobster chunks with creamy, buttery risotto and a toasty brown butter drizzle.
# Ingredients:
→ Butter Poached Lobster Tails
01 -
3 to 4 lobster tails, 4 to 6 oz each
02 -
2 sticks unsalted butter, chilled
03 -
2 cloves garlic
04 -
2 sprigs fresh thyme
→ Brown Butter
05 -
2 to 3 tbsp unsalted butter
06 -
2 to 3 tbsp lobster poached butter
→ Lobster Risotto
07 -
4 ½ cups low sodium chicken stock or 2 cups chicken stock plus 2 cups lobster or clam stock
08 -
Leftover lobster shells
09 -
1 tsp paprika
10 -
2 cloves garlic
11 -
2 to 3 tbsp lobster poached butter, unsalted butter, or olive oil
12 -
2 shallots, finely diced
13 -
1 cup Arborio rice
14 -
½ cup cognac or dry white wine
15 -
½ cup freshly grated Parmesan or Pecorino Romano cheese
16 -
2 tbsp lobster poached butter or unsalted butter
17 -
Salt, to taste
18 -
Chopped spring onions or chives, for garnish
# Steps:
01 -
Steam or boil lobster tails for 2 to 3 minutes to ease shell removal. Immediately place them into ice water to cool. Cut along the underside middle of each tail with kitchen shears, gently remove the meat, and set aside.
02 -
In a small saucepan, combine ¼ cup water, garlic cloves, and thyme; bring to a simmer over medium heat, then reduce to low. Cut butter into 2 tbsp cubes and gradually whisk into simmering water without boiling, forming an emulsion. Add lobster tails, spoon poaching butter over them, stirring gently until lobster meat becomes opaque and tails curl. Remove lobster and cool. Chop into large chunks and reserve.
03 -
Melt unsalted butter in a non-stick pan over medium heat, stirring until milk solids turn a golden brown. Remove from heat and allow to cool until warm. Stir in warmed lobster poached butter and set aside.
04 -
In a saucepan, combine chicken stock with lobster shells, garlic, and paprika. Bring to a boil, reduce heat, and simmer for 20 minutes. Keep stock warm for risotto preparation.
05 -
Heat 2 to 3 tbsp lobster poached butter or olive oil in a 10–12 inch pan over medium heat. Add finely diced shallots with a pinch of sea salt and sauté until softened. Optionally add garlic from poached butter.
06 -
Add Arborio rice to the pan and stir continuously for 2 to 3 minutes until lightly toasted.
07 -
Add ¼ cup warm stock and ¼ cup cognac or white wine to rice, stirring until liquid is absorbed. Repeat with remaining ¼ cup stock and cognac/wine mixture.
08 -
Add stock in ½ cup increments, stirring continuously and allowing rice to absorb liquid each time until rice is cooked al dente, approximately 20 minutes using about 3.5 to 4 cups stock.
09 -
Stir in 2 tbsp lobster poached or unsalted butter and freshly grated Parmesan or Pecorino Romano cheese. Adjust seasoning with salt to taste.
10 -
For immediate serving, fold chopped lobster gently into risotto and heat through. Alternatively, reheat risotto gently with added stock or water before stirring in lobster to prevent overcooking. Garnish with chopped spring onions or chives and a drizzle of warm brown butter.
# Tips:
01 -
To avoid drying when reheating leftovers, add a splash of stock or water and add lobster at the last moment to prevent overcooking.