The first time I whipped up Butter Lobster Risotto Recipe, I felt like I’d stepped into my own five-star kitchen! The buttery, tender lobster combined with silky, creamy risotto was a dish that made me feel like a culinary pro.

It’s rich, indulgent, and packed with flavor, with just enough steps to feel like an adventure in cooking. Sure, it takes a little extra care to get it just right, but every spoonful is absolutely worth the effort. This recipe is perfect for a date night or a special occasion.

Ingredients You’ll Need

These ingredients come together to create a truly restaurant-worthy meal.

2 lobster tails (8-10 oz each): Sweet, tender meat is key. Fresh lobster is best, but frozen works when thawed properly.
8 tablespoons unsalted butter: Essential for poaching lobster and finishing risotto, adding richness to every bite.
2 medium shallots, finely diced: Delicate, sweet flavor to complement the richness of the dish.
1 cup Arborio rice: This short-grain rice releases starch for the signature creamy texture of risotto.
1/4 cup cognac or dry white wine: Adds a depth of flavor to the rice (can substitute with extra stock).
2 cups low-sodium chicken stock: Forms the base flavor of the risotto.
1 cup lobster or clam stock: Enhances the seafood flavor; homemade is ideal but store-bought works.
1/3 cup Parmesan or Pecorino Romano, grated: Provides a nutty, salty flavor and helps thicken the risotto.
2 garlic cloves, minced: Adds aromatic depth to both the lobster and risotto.
1/2 teaspoon paprika: Gives warmth and a touch of smokiness to the lobster stock.
Fresh spring onions or chives, chopped: Brightens the dish and serves as a colorful garnish.

Note: Serves 4 as a main course. Adjust quantities for fewer servings or to accommodate larger lobsters.

Delicious Variations to Try

This recipe is incredibly versatile and can be adjusted for different tastes or ingredient availability.

Lighter Version: Swap butter for olive oil and omit the brown butter drizzle for a lighter take.
Alternative Seafood: Replace lobster with shrimp, scallops, or even chunks of fresh crab for a similar effect.
Vegetarian Option: Use vegetable stock, skip the seafood, and add sautéed mushrooms or artichokes instead.
No Alcohol: Simply increase the stock slightly to replace the cognac or white wine.

Cooking Time

Each step focuses on flavor and texture, so take your time and enjoy the process!

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Equipment You’ll Need

Gather these tools to make sure everything comes together seamlessly.

Kitchen shears: Easily cut lobster shells to remove the tender meat.
Saucepan: For simmering the stock and preparing the butter-poached lobster.
Non-stick pan: Perfect for gently toasting rice and making velvety risotto.
Silicone spatula: Ideal for stirring risotto without breaking the rice grains.

How to Make Butter Lobster Risotto?

This recipe takes a few steps, but each one enhances flavor and texture for a luxurious final dish!

Prepare the Lobster

Start by steaming or lightly boiling the lobster tails for just a few minutes until the shells turn vibrant red. Cool them in ice water to stop the cooking process, then carefully remove the meat using kitchen shears. Save the shells to create a rich lobster stock. Poach the lobster meat in melted butter with garlic and thyme over low heat until tender, then set it aside while keeping the buttery juices for later.

Make a Flavorful Stock

Simmer the chicken stock, lobster shells, minced garlic, and paprika in a saucepan for about 20 minutes. This step infuses the stock with a delicious seafood aroma that will elevate the taste of your risotto. Strain the stock and keep it warm on low heat, ready to ladle into the risotto.

Sauté the Aromatics

Add a few tablespoons of the reserved lobster butter to your pan and sauté the finely diced shallots until soft and translucent. This is where the flavor starts to build!

Toast the Rice and Deglaze

Stir the Arborio rice into the sautéed shallots, coating each grain with butter. Toast lightly until fragrant, then pour in the cognac or wine. Allow the liquid to bubble and reduce, infusing the rice with its depth of flavor.

Cook the Risotto

Add the warm stock a ladleful at a time, stirring constantly until each addition is absorbed before adding the next. This slow process helps the rice release starches for that creamy consistency. Be patient and keep stirring; it’s worth it!

Finish with Cheese and Lobster

When the risotto is tender and creamy, stir in Parmesan cheese along with a final knob of butter. Gently fold in the butter-poached lobster pieces, letting them warm through without overcooking.

Garnish and Serve

Plate the risotto in shallow bowls, drizzle with browned butter for extra indulgence, and sprinkle chopped spring onions or chives on top. The final touch is both beautiful and flavorful!

Tips for Perfect Results

Use these tips to make your Butter Lobster Risotto absolutely flawless.

Keep Stock Warm: Adding warm stock ensures the cooking process stays consistent and creamy.
Don’t Rush: Stirring slowly and patiently is what makes risotto creamy and luxurious.
Poach with Care: Only poach the lobster until it’s opaque; overcooked lobster can become rubbery.
Grate Fresh Cheese: Freshly grated cheese melts better than pre-shredded.

How to Serve Butter Lobster Risotto?

Presentation is key for a dish this special!

Serve the risotto in wide, shallow bowls, topped with the lobster pieces and a drizzle of velvety brown butter. Garnish with freshly chopped chives or spring onions for a pop of color. Pair it with a side of roasted asparagus or a crisp green salad to balance its richness and make for a complete meal.

Nutritional Information

Here’s the approximate nutritional info per serving.

Calories: 507
Protein: 29g
Carbohydrates: 46g
Fat: 26g

Make Ahead and Storage

Need to prepare ahead or save leftovers? Here’s how to do it.

Make Ahead

Cook the risotto base up to a day in advance, leaving out the lobster. Reheat gently with some extra stock, then fold in the lobster just before serving for maximum freshness.

Storage Tips

Refrigerate leftover risotto in an airtight container for up to 2 days. To reheat, do so slowly on the stovetop with a splash of stock to refresh the creaminess. Freezing is not recommended, as it can compromise the lobster’s texture.

Why You’ll Adore This Recipe?

This dish is a standout for good reason. Here’s why it’ll win your heart!

Elevated Elegance: This recipe brings restaurant-quality finesse straight to your table.
Flavor Perfection: Butter-poached lobster and creamy risotto combine for dreamy bites every time.
Flexible Ingredients: Tailor the dish to your taste by swapping seafood or adjusting flavors.
Special Occasion Worthy: It’s a showstopper that impresses on date nights, anniversaries, or holidays.
Fantastic Leftovers: Extra risotto? Turn it into arancini or pair with a poached egg for brunch!

Butter Lobster Risotto is more than a recipe; it’s an experience. Take your time, enjoy the process, and savor every luxurious, buttery bite!