Creamy arborio rice, lemon pop, sweet lobster, and parmesan all in one pan. Thirty-plus minutes of simple stirring. Great for moments worth celebrating.
Creamy Arborio rice gets a serious upgrade with juicy lobster and zippy lemon butter. Every spoonful’s got bright citrus to cut through all that rich, silky goodness. Chunks of lobster make it feel next-level fancy, even if you’re just hanging out at home.
Getting risotto right used to be a challenge I actually wanted. But when I tossed in lobster and hit it with lemon, everything changed—it got way more exciting.
Ultimate Ingredients Cheat Sheet
European Butter: Use for that awesome smooth finish—it’s all about that high fat stuff
Seafood Stock: Homemade really cranks up the flavor
Fresh Lemons: You’ll want both juice and zest to brighten things up
White Wine: Grab a dry one you’d actually want to drink
Fresh Lobster: Go for live or premium frozen tails
Arborio Rice: Super starchy, which means crazy creaminess as you stir
How To Nail It
Wrap Things Up
At the end, hit it with lemon and extra butter to make it shine
Mix In Lobster
Gently add that lobster near the finish so it stays juicy
Get The Flow
Pour in stock bit by bit, keep stirring until it’s soaked up
Butter Up The Rice
Toast the grains in butter ‘til they’re a little see-through
Broth First
Keep stock warm so it soaks in like it’s supposed to, not just sits there
PinLemon Butter Lobster Risotto Main Dish | chefmiarecipes.com
Back when I worked kitchens, timing and focus made or ruined a risotto. My chef used to say, 'Risotto isn’t waiting for you, and you shouldn’t wait for it either.' That advice stuck for good reason.
Tasty Sides
Try it with lemony grilled asparagus, or toss an arugula salad with shavings of parmesan right on top. If you want to sip something, a cold glass of Chablis is awesome here.
Fun Twists
Switch things up: swap in shrimp or scallops, throw in some chopped herbs like chives or tarragon, or sprinkle in roasted cherry tomatoes for pops of color and sweetness.
Leftover Tips
Stick leftover risotto in a sealed container in the fridge, good for two days. Warm it up slow with a splash of hot stock and stir it back to creamy.
Years of practice taught me that the best risotto just takes patience and top-shelf ingredients. Making this turns a regular meal into a little slice of luxury—right at your own table.
PinSimple Lemon Butter Lobster Risotto | chefmiarecipes.com
Common Recipe Questions
→ Why am I always stirring risotto?
While you keep mixing it, the starch comes out of the rice. That's what makes the dish creamy and smooth. Plus, nothing gets burnt at the bottom.
→ Is other seafood fine instead?
Totally! You can toss in scallops or shrimp. Just watch the clock since some seafood cooks up faster or slower than lobster.
→ What rice should I pick for this?
Go with arborio rice for sure. It's starchy, which helps things get nice and creamy—just how risotto should be.
→ Can this dish be prepped early?
Risotto's really best straight from the pan. If you must, cook the rice, then reheat it with more broth and add the lobster last to keep it tasting fresh.
→ What's with the warm broth thing?
If you use cold broth, the risotto gets sluggish cooking and can turn out patchy. Warm broth keeps things moving and everything cooks way better.
Lemon Butter Lobster Risotto
Smooth, cheesy risotto with juicy lobster, a zing of lemon, and plenty of butter. Feels like a splurge, takes under an hour.
01Keep 4 cups of chicken or seafood broth warm on the stove
02Dice up a small shallot nice and fine
03Melt half of your 2 tablespoons unsalted butter, save the rest for later
04Pour in 1 tablespoon olive oil
05Grab 1 cup Arborio rice, you really want this kind for that creamy bite
06Peel and smash 2 garlic cloves
→ Finishing Touches
07Chop 8 ounces of cooked lobster into chunks
08Use about 1 tablespoon lemon juice for fresh zing
09Sprinkle over 1/2 cup grated Parmesan cheese
10Crack in some black pepper and salt until it tastes just right
11Add 1 teaspoon grated lemon peel
12Sprinkle chopped parsley on top if you want to fancy it up
Steps to Make It
Step 01
Scoop the creamy rice into bowls while it's hot. Scatter some chopped parsley and maybe a little extra grated lemon on top if you like that extra brightness.
Step 02
Once you turn off the heat, mix in what's left of the butter, the cheese, lemon peel and juice, and stir until it's gooey and smooth. Drop in your lobster and season with salt and pepper to taste.
Step 03
Pour in some hot broth, like half a cup at a time. Let the rice soak it up before adding more. Give it a good stir each time. This step takes close to 20 minutes. In the end, the rice should be kinda soft but with a bit of a chew.
Step 04
Toss in the Arborio rice now, stirring all the time for a minute or two. Let it get a little glossy so you grab that classic texture.
Step 05
Heat olive oil and a spoonful of butter on medium. Add the diced shallot, cooking till it looks see-through and soft. Throw the garlic in next, just until it smells super fragrant but not browned.
Extra Information
Stirring a lot is what gives this dish its creamy goodness
Only use warmed-up broth or the rice won't cook evenly
Want to save money? Swap in scallops or shrimp for lobster
Essential Tools
A big saucepan or a deep frying pan
Wooden spoon or a spoon made just for risotto
Ladle to scoop broth
Small pot to heat up your broth
Allergen Details
Review every item for allergen risks. Reach out to a healthcare expert for any concerns.