Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Butter Poached Lobster Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 43 reviews

This creamy butter-poached lobster risotto is an elegant and indulgent dish perfect for date nights, holidays, or summer dinner parties. Succulent lobster meat is gently poached in butter and folded into a rich risotto flavored with white wine, fresh thyme, garlic, and shallots. Finished with Parmesan cheese and a touch of seasoning, this Italian-inspired seafood risotto offers a perfect balance of decadent flavors and creamy texture.

  • Total Time: 45 minutes
  • Yield: 4 side servings

Ingredients

Seafood

  • 8 ounces raw lobster tail meat or 8 oz pre-cooked lobster meat

Butter and Aromatics

  • 6 tablespoons unsalted butter (divided)
  • 1 large shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves plus extra for garnish

Risotto

  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 4 cups lobster or seafood stock, warmed
  • ¼ cup freshly grated Parmesan cheese, plus extra for serving (optional)

Seasoning and Garnish

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedge, optional for serving

Instructions

  1. Butter Poach the Lobster: For raw lobster, melt ¼ cup butter over medium-low heat in a large skillet or braiser. Add shelled raw lobster meat and gently poach for 6-8 minutes, flipping halfway through. Remove lobster and chop into bite-sized pieces. For precooked lobster, melt ¼ cup butter over low heat, add lobster meat and warm for 2-3 minutes, then chop if needed.
  2. Sauté Aromatics: In the same skillet with the lobster butter, add the remaining 2 tablespoons butter. Sauté finely chopped shallot, minced garlic, and thyme leaves with a pinch of salt over medium heat until shallots are translucent and fragrant, about 3-5 minutes.
  3. Toast the Rice: Add Arborio rice to the skillet, stirring to coat the grains with butter and aromatics. Toast the rice until edges become translucent, about 2 minutes.
  4. Deglaze with Wine: Stir in the dry white wine and let it simmer until the wine is fully absorbed by the rice.
  5. Add Stock Gradually: Begin adding the warm lobster or seafood stock one ladle at a time, stirring constantly. Wait until each ladle is almost fully absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes. Taste and adjust seasoning as you go.
  6. Finish with Lobster and Cheese: Stir in the chopped lobster meat, fresh thyme leaves, and grated Parmesan cheese if using. Season with salt and pepper to taste. Cook for 2-3 minutes more until lobster is warmed through and cheese is melted.
  7. Serve: Spoon risotto onto plates, garnish with extra thyme leaves, Parmesan cheese, and optional lobster claws or lemon wedges for a bright finish.

Notes

  • This recipe serves 4 generous side servings or 2 generous main course servings.
  • To reduce cook time, prepare lobster and risotto in separate pans, starting lobster later as it cooks faster.
  • Stir frequently during risotto cooking to achieve creamy texture and prevent sticking.
  • Season gradually as you cook to layer and enhance flavors.
  • Always add warm broth slowly to maintain consistent cooking temperature and flavor absorption.
  • Use a dry white wine that you enjoy drinking, as its flavor concentrates in the dish.
  • A little squeeze of fresh lemon and extra thyme before serving brightens the dish beautifully.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/creamy-butter-poached-lobster-risotto-recipe/