Butter Lobster Risotto Elegance

This butter lobster risotto brings together tender lobster tails poached gently in rich butter folded into creamy, cheesy risotto made with arborio rice and flavorful stock. The shallots are sautéed in lobsterinfused butter before the rice is toasted and gradually simmered in a blend of lobster and chicken stock with a splash of cognac or white wine for brightness. Parmesan cheese and extra butter finish the dish with indulgent creaminess while a drizzle of warm brown butter adds a nutty, toasty depth. It’s perfect for special dinners or intimate gatherings and takes full advantage of lobster shells to create an intensely flavorful stock.

I first made this recipe on a chilly winter night and was surprised how approachable risotto could be when you layer flavors carefully. Now this is my goto dinner when lobster is on sale or during holidays when I want to wow someone special.

Ingredients

• Lobster tails: fresh or thawed with firm shells and vibrant color for the best texture and flavor
• Unsalted butter: used for poaching lobster and finishing the risotto with high quality butter making all the difference in richness
• Garlic and thyme: aromatics that infuse the poaching butter and stock with fragrant depth
• Low sodium chicken stock: combined with lobster or clam stock making use of lobster shells key to extracting maximum lobster flavor
• Arborio rice: a starchy short grain rice that lends the risotto its signature creaminess look for fresh rice without cracks or broken grains
• Paprika: adds a mild smoky warmth balancing richness in the dish
• Shallots: finely diced to provide a delicate onion flavor that melts into the risotto
• Cognac or dry white wine: adds complexity and brightness optional but highly recommended for depth
• Freshly grated Parmesan or Pecorino Romano: salty creamy cheese that rounds everything out perfectly
• Spring onions or chives: used as a bright garnish to add freshness and color on top

Instructions

Butter Poach the Lobster Tails:

Steam or boil the lobster tails just for 2 to 3 minutes to loosen the meat without fully cooking it then plunge immediately into ice water to stop cooking and cool. Place tails on a cutting board with the underside facing up. Use kitchen shears to cut along the middle and gently remove the meat from the shells. In a small saucepan combine a quarter cup of water with garlic cloves and thyme sprigs. Bring to a simmer over medium heat then reduce to low. Cut cold unsalted butter into chunks and whisk into the simmering water one piece at a time emulsifying it slowly without boiling. When the butter is melted and the mixture is hot immerse the lobster meat. Spoon butter over it gently while stirring until the lobster turns opaque and curls. Remove and let cool before chopping into large chunks.

Prepare the Brown Butter:

In a nonstick pan over medium heat melt unsalted butter stirring constantly. Continue until milk solids turn golden brown and smell nutty. Remove from heat and let cool to warm. Stir in a few tablespoons of the lobster poached butter for an extra layer of flavor. Set aside.

Make LobsterInfused Stock:

If you have lobster shells add them with garlic and paprika into warm chicken stock in a saucepan. Bring to a boil then reduce to a gentle simmer covered for about 20 minutes to extract flavor. Keep stock warm but not boiling while cooking the risotto. You can substitute with premade lobster or clam stock combined with chicken stock if shells are not available.

Cook the Risotto:

Heat a skillet over medium heat and sauté shallots with a pinch of salt in lobster poached butter or olive oil until softened and translucent. Optionally add garlic from the lobster butter to deepen flavor. Add arborio rice and stir continuously for 2 to 3 minutes to lightly toast the rice. Pour in a quarter cup of warm stock and quarter cup of cognac or white wine. Stir constantly over medium heat until the liquid is absorbed. Continue adding stock in increments of half a cup stirring frequently and allowing the rice to absorb the liquid before adding more. This process should take about 20 minutes until the rice is tender but still has a slight bite. Finish by stirring in poached butter or unsalted butter with freshly grated Parmesan or Pecorino Romano. Taste and adjust seasoning with salt.

Add the Lobster and Serve:

If serving right away gently fold in the chopped lobster chunks and warm through. If serving later reheat risotto gently on low heat with a splash of stock or water to keep it creamy. Add lobster at the last minute to avoid overcooking. Plate the risotto and drizzle with brown butter. Sprinkle chopped spring onions or chives on top for a fresh finishing touch.

My favorite part of this dish is the butter poached lobster. Cooking it gently in butter makes the meat incredibly tender and deeply flavorful. One Christmas I surprised my family with this risotto and seeing their delighted expressions tasting that buttery lobster is a memory I hold dear.

Storage Tips

Store leftover risotto in an airtight container in the refrigerator for up to two days. When reheating add a little stock or water and warm gently on the stove to restore the creamy texture. If possible keep lobster pieces separate and fold in just before serving to preserve their texture.

Ingredient Substitutions

If lobster is costly or hard to find try cooked shrimp or crab meat for a similar shellfish flavor. Substitute chicken stock with vegetable stock for a lighter broth. If you don’t have cognac dry white wine or brandy work well or just increase stock quantity. Parmesan can be swapped for Asiago or Grana Padano depending on your preference.

Serving Suggestions

This risotto is rich and filling on its own so sides should be light and fresh. Steamed asparagus with lemon and butter, crisp green salad with vinaigrette, or roasted cherry tomatoes complement beautifully. For drinks buttery Chardonnay, dry Sauvignon Blanc, or sparkling wine pair wonderfully with the lobster.

Serve immediately with a drizzle of warm brown butter and a sprinkling of chopped spring onions or chives. This elegant dish rewards careful layering of flavors and makes any meal feel special.

Common Questions About the Recipe

→ How is lobster prepared for this dish?

Lobster tails are briefly steamed to ease shell removal, then gently poached in melted butter infused with garlic and thyme until tender and opaque.

→ What type of rice works best here?

Arborio rice is used for its creamy texture and ability to absorb rich flavors, essential for a smooth, luscious risotto.

→ Can I prepare the stock beforehand?

Yes, simmering lobster shells with chicken stock infuses deep flavor and can be kept warm or refrigerated for later use.

→ What flavor does brown butter add?

Brown butter introduces a warm, nutty richness that enhances the creamy risotto and complements the lobster’s buttery sweetness.

→ How to keep lobster and risotto moist when reheating?

Add a splash of warm stock or water and fold in lobster chunks at the last moment to maintain tenderness and moisture.

→ Which drinks pair well with this dish?

Dry white wines like Chardonnay or Sauvignon Blanc, fruity sparkling wines, and citrus-forward cocktails balance the dish's rich flavors beautifully.