This garlic butter lobster risotto is a perfect birthday, date night, anniversary, special occasion dish. It only has a few ingredients and is super easy to make (especially if you use already cooked and shelled lobster like I did), but it tastes so fancy and special.
My daughter saw this recipe online and seafood is pretty much her favorite, so I made it on a random Sunday but would definitely make again for someone’s birthday or something. You don’t need a ton of lobster per person, especially when served with risotto, so it isn’t as pricey as you might think.
You obviously can use fresh lobster instead of the precooked stuff and the recipe will be even better, but I used Wegmans precooked lobster and it was great. The lobster is just tossed in some garlic butter to heat through and topped with parsley and a little salt. I served it on some parmesan risotto with charred broccolini.
Garlic Butter Lobster Risotto
Ingredients
For the lobster:
- 1 lb lobster meat cooked
- 4 tbsp butter salted
- 6 garlic cloves minced
- fresh parsley minced
- salt and pepper to taste
For the risotto:
- 1 1/2 cups Arborio rice
- 5 cups chicken stock kept at a simmer
- 1 cup dry white wine
- 1 cup grated parmesan
- 1 onion minced
- 4 tbsp butter divided
- salt and pepper to taste
Instructions
For the risotto:
- Heat 2 tbsp butter in a sauce pan over medium heat. Keep your chicken stock hot in another sauce pan. Add the onion and rice to the butter and stir, cooking for a few minutes to toast the rice a bit.
- Add the wine and allow to simmer until the pan is almost dry. Add 1/2 cup of chicken stock at a time, stirring slowing and continuously, until the pan is almost dry again. Repeat until the rice is tender and creamy. You may not use all the stock. Add the other 2 tbsp butter and the cheese and slowly stir. Taste and add salt and pepper as needed.
For the lobster:
- Heat butter in a skillet until foaming over medium heat. Add the garlic and the lobster and toss, cooking for a few minutes until fully hot. Place risotto in bowls and top with lobster and garlic butter. Sprinkle with parsley and serve immediately.