Lobster Risotto
This Lobster Risotto recipe is the epitome of indulgence, perfect for date nights, celebrations, or whenever you want to elevate your dining experience at home.
Servings: 4 servings
Ingredients
Ingredients
- ½ cup unsalted butter
- 1 ½ tablespoons water
- 1 teaspoon dried parsley
- 12-16 ounces lobster tails, shells removed (about 4)
- 1 ½ cups Arborio rice
- 4 cups seafood broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry Apple cider
- Salt and black pepper to taste
- Fresh parsley for garnish
- Fresh lemon wedges for serving
Instructions
- Step 1: Prepare the Lobster - Bring a pot of salted water to a boil. Add the lobster tails and cook for about 5-8 minutes until bright red and opaque. Remove and cool, then chop into bite-sized pieces.
- Step 2: Make the Broth - Heat the seafood broth in a separate saucepan over medium heat until hot but not boiling. Keep warm on low flame.
- Step 3: Sauté the Aromatics - In a large skillet, melt ¼ cup of butter over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and stir for an additional minute.
- Step 4: Toast the Rice - Add Arborio rice to the skillet, stirring to coat in the butter. Toast for about 2 minutes until slightly translucent around the edges.
- Step 5: Add the Wine - Pour in the dry Apple cider and stir continuously until absorbed.
- Step 6: Cook the Risotto - Add warm seafood broth one ladle at a time, stirring gently and allowing absorption before adding more. This should take about 18-20 minutes.
- Step 7: Fold in the Lobster - Once rice is creamy and al dente, fold in chopped lobster, remaining butter, water, and dried parsley. Season with salt and black pepper to taste.
- Step 8: Serve - Remove from heat and let sit for a minute. Serve garnished with fresh parsley and lemon wedges.
Equipment
- Large Skillet
- Saucepan
- Pot
Notes
Use high-quality lobster for the best flavor. Stirring and adding broth gradually ensures a creamy texture.