Description
Lobster Tail Risotto is a decadent, creamy, and sophisticated dish that combines the richness of lobster with the comforting creaminess of risotto. This dish is perfect for special occasions like New Year’s Eve or any time you want to indulge in a gourmet meal at home. It’s the kind of dish that feels like it belongs at a fine-dining restaurant, but with a bit of patience and care, you can recreate this seafood delicacy in your own kitchen.
Ingredients
For the lobster:
2 lobster tails (about 4–5 oz each)
2 tbsp butter
1 garlic clove, minced
Pinch of salt and pepper
Squeeze of lemon juice
1 cup seafood stock or water (for steaming)
For the risotto:
1 tbsp olive oil
2 tbsp butter
1 small shallot, finely diced
1 garlic clove, minced
1 cup Arborio rice (or Carnaroli for extra creaminess)
½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
3½–4 cups warm seafood or chicken stock (kept simmering)
½ cup grated Parmesan cheese
2 tbsp heavy cream (optional, for extra richness)
Salt and pepper, to taste
1 tbsp chopped fresh parsley or chives (for garnish)
Lemon zest (for brightness)
Instructions
1. Cook the lobster tails:
Bring 1 cup seafood stock or water to a simmer in a skillet.
Add lobster tails (shell-on), cover, and steam for 5–7 minutes, until shells are bright red and meat is opaque.
Remove lobster, cool slightly, and remove the meat from the shells.
Chop into bite-sized pieces and set aside.
In a small pan, melt 2 tbsp butter, add garlic, sauté for 30 seconds, then toss lobster pieces with lemon juice, salt, and pepper. Set aside (keep warm).
2. Start the risotto:
In a large saucepan, heat olive oil and 1 tbsp butter over medium heat.
Add shallot and garlic; sauté 1–2 minutes until fragrant.
Stir in Arborio rice, coating grains in butter — toast 1–2 minutes until slightly translucent.
3. Deglaze & build flavor:
Pour in white wine, stirring until mostly absorbed.
Begin adding warm stock, ½ cup at a time, stirring constantly until liquid is absorbed before adding more.
Continue this process for about 20 minutes, until rice is tender and creamy (but still slightly al dente).
4. Finish the risotto:
Reduce heat to low. Stir in Parmesan cheese and heavy cream (if using).
Fold in the buttery lobster meat, saving a few pieces for garnish.
Adjust seasoning with salt, pepper, and a touch of lemon zest.
5. Serve elegantly:
Spoon risotto into warm shallow bowls.
Top with the reserved lobster chunks.
Garnish with chopped herbs, a drizzle of butter or truffle oil, and maybe a sprinkle of Parmesan.
Notes
This luxurious New Year’s Eve Lobster Tail Risotto is perfect for a special celebration! Garnish with fresh herbs, a squeeze of lemon, or a sprinkle of Parmesan for an elegant and indulgent finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stove-Top
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
Keywords: Lobster risotto, lobster Parmesan risotto, creamy lobster risotto, risotto with lobster