Description
This elegant Lobster Risotto recipe is perfect for a romantic dinner for two. Featuring tender lobster tails simmered to perfection and creamy, wine-infused arborio rice cooked slowly to a velvety consistency. Garnished with fresh chives and finished with melted butter for a rich, decadent dish that's sure to impress.
Ingredients
Seafood
- 2 whole lobster tails, fully defrosted
- 2 1/2 tsp salt, divided use
Risotto
- 1 tablespoon olive oil
- 3 tablespoons butter, divided use
- 1/2 cup minced onion or shallot
- 1 cup arborio rice
- 3/4 cup dry white wine
- 3 cups warm chicken broth
Garnish
- Chives, for garnish
Instructions
- Prepare Ingredients: Gather all ingredients and have your workspace ready for cooking.
- Cook Lobster Tails: In a 2-quart saucepan, bring about 6 cups of water to a gentle simmer and add 2 tsp of salt. Add the lobster tails, maintaining a simmer (do not boil) for 8-9 minutes until meat is tender when poked with a toothpick.
- Remove Lobster Meat: Use kitchen shears to split each lobster tail in two. Pry the meat gently with forks out of the shell. Optionally dice the lobster meat if you prefer it mixed into the risotto or leave whole for topping.
- Sauté Onions: In a heavy saucepan, heat olive oil and 1 tablespoon of butter over medium. Add the minced onion and cook for about 3 minutes until soft and translucent.
- Toast Rice: Stir in the arborio rice and cook 5 minutes, stirring occasionally, until the edges start turning translucent.
- Add Wine and Salt: Stir in the white wine and remaining 1/2 teaspoon salt. Cook while stirring continuously until the wine almost completely evaporates.
- Cook Risotto: Add warm chicken broth 1/2 cup at a time, stirring constantly until most liquid evaporates before adding more. Continue this process for about 15-20 minutes until rice is tender yet al dente.
- Finish Risotto: Once the rice is cooked, turn off the heat and stir in 1 tablespoon of butter until melted for a creamy texture.
- Prepare Butter for Lobster: Melt the final tablespoon of butter to drizzle over the lobster meat just before serving.
- Serve: Divide the risotto between two plates, top each with lobster tail or lobster pieces, drizzle with melted butter, and garnish with fresh chives.
Notes
- You can substitute shallot for onion if preferred.
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best results in the risotto.
- Be careful not to boil the lobster water to keep lobster tender and juicy.
- Constant stirring while adding broth helps develop risotto’s creamy texture.
- Remove lobster meat gently to maintain nice chunks for presentation.
- Warm chicken broth before adding to risotto to prevent temperature drops.
