Description
This Butter Poached Lobster Risotto is a luxurious and creamy Italian-American dish featuring succulent lobster tails gently poached in butter and combined with classic Arborio rice cooked to perfection with seafood stock, white wine, and Parmesan cheese. It’s perfect for a gourmet dinner or special occasion, delivering rich flavors and a decadent texture.
Ingredients
Scale
Lobster and Butter Poaching
- 2 lobster tails (shells removed)
- ½ cup unsalted butter (for poaching)
Risotto
- 1 tablespoon olive oil
- 1 small shallot (finely chopped)
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups seafood stock (kept warm)
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter (for finishing)
- salt and black pepper to taste
- chopped chives or parsley (for garnish)
Instructions
- Poach the Lobster: In a small saucepan, melt ½ cup of unsalted butter over low heat, ensuring it just bubbles gently without browning. Add the lobster tails and poach them gently in the butter for 6–8 minutes, turning occasionally, until they are opaque and fully cooked through. Remove the lobster tails and set aside.
- Sauté the Shallot: In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and sauté until translucent, about 2 minutes, to build flavor for the risotto base.
- Add and Toast the Rice: Add 1 cup of Arborio rice to the shallots and stir well to coat each grain with oil, allowing it to toast slightly for about 1 minute.
- Deglaze with White Wine: Pour in ½ cup of dry white wine, stirring until the wine is completely absorbed by the rice, intensifying the aroma and flavor.
- Cook Risotto with Stock: Begin adding 4 cups of warm seafood stock one ladle at a time, stirring constantly, and wait for each addition to be absorbed before adding the next. Continue this gradual process for about 18–20 minutes until the rice is creamy and al dente.
- Finish the Risotto: Stir in ¼ cup grated Parmesan cheese and the remaining 2 tablespoons of unsalted butter to enrich the flavor and texture. Season with salt and black pepper to taste.
- Serve with Lobster: Slice the butter-poached lobster tails and gently fold them into the risotto or simply arrange the lobster slices on top for an elegant presentation. Garnish with chopped chives or parsley for freshness.
Notes
- For enhanced depth of flavor, use lobster shells to make a quick homemade seafood stock.
- Maintain gentle heat when poaching lobster to avoid browning the butter and to keep the lobster tender.
- Serve the risotto immediately to preserve its creamy texture and best presentation.
