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Lobster Risotto for Two Recipe

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4.1 from 6 reviews

This elegant Lobster Risotto recipe is perfect for a romantic dinner for two. Featuring tender lobster tails simmered and incorporated into a creamy, flavorful arborio rice risotto enriched with white wine and butter, this dish balances luxurious seafood flavors with comforting textures for a delightful meal experience.

Ingredients

Lobster

  • 2 whole lobster tails, fully defrosted
  • 2 tsp salt (for lobster cooking)
  • 1 T olive oil
  • 3 T butter, divided use
  • 1/2 cup minced onion or shallot

Risotto

  • 1 cup arborio rice
  • 3/4 cup dry white wine
  • 3 cups warm chicken broth
  • 1/2 tsp salt (for risotto, remaining from 2 1/2 tsp total)
  • Chives, for garnish

Instructions

  1. Gather ingredients: Assemble all the necessary ingredients to ensure smooth cooking.
  2. Simmer lobster tails: In a 2-quart saucepan, bring about 6 cups of water to a simmer and add 2 tsp salt. Add the lobster tails and maintain a gentle simmer—avoid boiling—for 8-9 minutes until the lobster meat is tender, checking by poking with a toothpick.
  3. Prepare lobster meat: Remove lobster tails and use sharp kitchen shears to split each tail in two. Gently pry the meat away from the shell using two forks. You can either serve lobster meat in the shell or dice it for incorporation into the risotto.
  4. Sauté onions: In a heavy saucepan, heat olive oil and 1 tablespoon of butter over medium heat until melted and sizzling. Add minced onions and cook until soft and translucent, about 3 minutes.
  5. Toast arborio rice: Stir arborio rice into the onion mixture. Cook, stirring occasionally, for about 5 minutes until the edges of the rice become translucent.
  6. Add wine and salt: Pour in the dry white wine and remaining salt, continuously stirring until the wine almost entirely evaporates.
  7. Cook risotto with broth: Gradually add the warm chicken broth half a cup at a time, stirring continuously. Allow each addition to be absorbed before adding the next. This process takes approximately 15-20 minutes.
  8. Check doneness: When the last half cup of broth is being added, taste the rice to check for al dente texture—cooked through but still slightly firm to the bite.
  9. Finish risotto: Turn off heat and stir in 1 tablespoon of butter until melted and creamy.
  10. Prepare butter topping: Melt the final tablespoon of butter separately; this will be used to drizzle over the lobster.
  11. Plate and serve: Divide the risotto between two plates, top each with a lobster tail or diced lobster meat, and drizzle the melted butter over the lobster. Garnish with chives for a fresh finish.

Notes

  • Ensure the lobster water simmers gently to avoid toughening the meat.
  • Use warm chicken broth to maintain cooking temperature when adding to risotto for proper rice texture.
  • Stirring risotto continuously helps release the starch from rice and achieves a creamy consistency.
  • White wine should be dry to balance richness and acidity.
  • Chives add a mild oniony freshness and enhance presentation but can be omitted if unavailable.

Find it online: https://marthatasty.com/lobster-risotto-for-two-recipe/