Ingredients
Scale
- 1 1/2 cups arborio rice
- 2 lobster tails (about 8 ounces each), cooked and chopped
- 4 cups lobster stock or seafood broth (homemade or low-sodium store-bought)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional, can substitute with extra broth)
- 1/2 cup freshly grated Parmesan cheese
- 6 tablespoons unsalted butter, divided
- 1 lemon, zested and juiced
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Substitution tip: If lobster stock isn’t available, you can use clam juice mixed with vegetable broth for a similar depth. For a dairy-free version, swap butter and Parmesan with olive oil and nutritional yeast, though the flavor will be slightly different.
Instructions
- Prepare your lobster tails by cooking them in boiling water for 5-6 minutes until the shells turn bright red. Remove the meat, chop into bite-sized pieces, and set aside. Mama Lou always said to save the shells for stock—they hold all the sea’s secrets!
- Warm the lobster stock in a saucepan over low heat. Keeping the broth hot ensures your risotto cooks evenly and absorbs the flavors beautifully.
- In a large skillet or heavy-bottomed pan, heat 2 tablespoons of butter and the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent but not browned. This step reminds me of mornings spent with Ouma, chopping onions and sharing stories about our dreams.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the arborio rice, coating each grain with the butter and oil mixture. Toast the rice for 2 minutes, which locks in the nutty flavor. I find this moment particularly meditative—watching the rice turn glossy, like tiny pearls ready to soak up all the goodness.
- Pour in the white wine and stir continuously until fully absorbed. If you skip the wine, add a ladle of warm broth instead. Keep stirring gently but steadily—patience is key, just like Mama Lou taught me.
- Begin adding the warm lobster stock one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. This slow process takes about 18-20 minutes and is where the risotto transforms into its creamy, luscious self.
- About halfway through, sprinkle in the lemon zest and half of the lemon juice. This brightens the dish and balances the richness.
- When the rice is tender but still has a slight bite, stir in the chopped lobster meat, remaining butter, and Parmesan cheese. Season with salt and freshly ground black pepper to taste.
- Remove from heat and let the risotto rest for a minute. Garnish with fresh parsley and an extra squeeze of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
