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Check out my buttery lemon lobster risotto, a rich dish that combines simplicity and elegance. The velvety Arborio rice, tender lobster chunks, and tangy lemon butter sauce work together beautifully. It's what I love making for special nights, romantic dinners, or whenever I'm craving something fancy for myself.
A show-stopping dish
What I really love about this meal is how it's super easy to make yet incredibly fancy. The combo of lobster and butter with that bright lemon kick creates the perfect balance between comfort food and classy dining. Whether you're celebrating something big or just treating yourself, this risotto always makes an impact.
My risotto shopping list
- Arborio rice: 200g for that unbeatable creamy texture
- Lobster meat: 400g cut into chunks
- Stock: 1L of hot vegetable or seafood broth
- Shallots: 2 finely chopped
- Garlic: 2 cloves minced
- Butter: 45g for richness
- Parmesan: 100g freshly grated
- Lemon: Zest and juice from one good-sized fruit
- Salt and pepper: Add to your liking
- Parsley: A generous bunch chopped for freshness
My easy method
- Getting ready
- I always prep everything first so cooking goes smoothly.
- Flavor base
- In my pot I melt the butter and cook shallots until they turn clear. Then I throw in garlic for extra flavor.
- The rice
- I toast the rice for a few minutes until it looks slightly see-through and smells nutty.
- Adding broth
- I pour in hot broth bit by bit while stirring non-stop. That's how you get that creamy risotto magic.
- Finishing touches
- Off the heat I mix in the lobster, butter, parmesan and lemon zest. I stir gently until everything looks creamy and blended.
- Serving up
- I dish it up piping hot with a sprinkle of parmesan, a squeeze of lemon and fresh parsley on top.
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Time to enjoy
This risotto is best eaten right away to enjoy its creamy goodness. I like adding some extra parmesan, a tiny squeeze of lemon and parsley just before eating. A glass of dry white wine goes perfectly with this dish and balances out the richness of the lobster and butter.
Frequently Asked Questions
- → How do I get my risotto extra creamy?
- The trick is to add the broth little by little and keep stirring. Let the rice soak up one ladle before adding the next.
- → Can I make this risotto ahead of time?
- Risotto is best eaten right away. If needed, you can cook it slightly al dente and warm it up gently with some broth before serving.
- → Is frozen lobster okay for this dish?
- Yes, frozen lobster works fine. Just fully thaw and drain it well before adding it to the risotto.
- → What’s a good wine to pair with this?
- A dry white wine like Chablis or Chardonnay pairs wonderfully. Their mineral notes go well with the dish’s richness.
- → How can I tell if the rice is cooked?
- The rice should be tender with a slight bite in the center, called 'al dente.' Taste it as you cook; it shouldn’t be hard or overly soft.