Go Back
Butter Lobster Risotto Recipe
Ash Tyrrell

Butter Lobster Risotto Recipe

The first time I made Butter Lobster Risotto, I honestly felt like a chef in my own kitchen. The creamy rice, the buttery lobster, and the delicate flavors came together so beautifully that I couldn’t believe I pulled it off myself.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lobster tails 8–10 oz each: Fresh lobster is best for sweetness and tenderness. If using frozen, thaw fully before cooking.
  • 8 tablespoons unsalted butter: Used for poaching the lobster and finishing the risotto. Don’t skimp here—the butter is what makes this dish luxurious.
  • 2 medium shallots finely diced: Adds a sweet, delicate flavor that balances the richness.
  • 1 cup Arborio rice: Short-grain rice that releases starch giving the risotto its creamy texture.
  • 1/4 cup cognac or dry white wine: Lifts the flavors and adds depth. You can swap with extra stock if avoiding alcohol.
  • 2 cups low-sodium chicken stock: Creates a savory base for cooking the rice.
  • 1 cup lobster or clam stock: Enhances the seafood flavor. Homemade is amazing but store-bought works too.
  • 1/3 cup Parmesan or Pecorino Romano freshly grated: Freshly grated cheese melts better than packaged, giving a smooth finish.
  • 2 garlic cloves minced: Infuses both the lobster and risotto with aromatic depth.
  • 1/2 teaspoon paprika: Adds gentle smokiness and warmth.
  • Fresh spring onions or chives chopped: For a bright, colorful garnish that balances richness.

Method
 

  1. I start by boiling or steaming the lobster tails just until the shells turn bright red. Then, I shock them in ice water so the meat doesn’t overcook. Using kitchen shears makes it easy to remove the meat cleanly. I always save the shells for stock, and I poach the lobster in melted butter with garlic until just tender.
  2. The shells never go to waste. I simmer them with chicken stock, garlic, and paprika for about 20 minutes. This step makes a broth that’s rich with lobster flavor. Straining it and keeping it warm on the stove ensures it’s ready for the risotto.
  3. Next, I melt some of that garlic butter in a pan and sauté shallots until they’re soft and fragrant. This is the moment the risotto starts to build its flavor foundation.
  4. I add Arborio rice to the pan, stirring until each grain is glossy and lightly toasted. Then I pour in cognac or wine, letting it bubble away while infusing the rice with an extra layer of depth.
  5. This is the part where patience pays off. I add the warm stock one ladle at a time, stirring until it absorbs before adding more. Slowly, the rice releases starch and turns creamy. It takes time, but I actually enjoy the rhythm of stirring—it feels calming.
  6. When the rice is perfectly creamy, I stir in fresh Parmesan and a knob of butter. Finally, I fold in the butter-poached lobster pieces so they warm through without overcooking.
  7. I love plating risotto in wide bowls, topping it with lobster pieces, and finishing with a drizzle of browned butter. A sprinkle of chives makes the dish look as good as it tastes.

Notes

  • Always keep your stock warm—cold stock stops the cooking.
  • Stir patiently and consistently; it’s the secret to creamy risotto.
  • Poach lobster gently. I learned the hard way that overcooked lobster turns rubbery.
  • Grate your cheese fresh. It melts beautifully compared to pre-shredded.
  • Don’t skip resting the risotto for a minute before serving—it helps flavors settle.