Butter Lobster Risotto is the kind of showstopper dish that turns any meal into a special occasion. Imagine impossibly creamy, flavorful rice, generously studded with tender, butter-poached lobster, and finished with a glossy swirl of brown butter and herbs. Every luxurious forkful is a celebration of both comfort and indulgence—a meal as perfect for date night as it is for spoiling yourself. If you’ve ever wanted to whip up restaurant magic at home, Butter Lobster Risotto will make you feel like a five-star chef in your own kitchen.

Butter Lobster Risotto Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Butter Lobster Risotto is easier than you might think, and each item plays a crucial role. The richness of butter, sweetness of lobster, and bite from fresh herbs all harmonize beautifully, while good stock and arborio rice guarantee perfectly creamy risotto every time.

Lobster tails (3–4, 4–6 oz each): Splurge for fresh or frozen—the sweet, tender lobster is the heart of this dish.
Unsalted butter (2 sticks): Cold butter is the secret to glossy, perfectly emulsified lobster poaching liquid and brown butter magic.
Garlic (2 cloves, plus 2 more): For aromatic depth both in the poaching butter and stock.
Fresh thyme (2 sprigs): Lends subtle, fragrant herbal notes that say “restaurant-quality.”
Lobster poached butter (2–3 tbsp, plus extra to finish): Adds layers of flavor and rich silkiness—use the flavored butter for sautéing and serving.
Low sodium chicken stock (4 ½ cups or split with shellfish stock): The liquid backbone that infuses every grain of rice with savory essence.
Leftover lobster shells: If you want bonus seafoody flavor, this step is pure gold.
Paprika (1 tsp): Rounds out the broth with warm color and subtle smokiness.
Shallots (2, finely diced): The classic gently sweet background for any great risotto.
Arborio rice (1 cup): Essential for risotto’s signature creamy-yet-toothsome texture.
Cognac or white wine (½ cup): Lends acidity and depth—the touch that makes risotto so craveable.
Freshly grated parmesan or pecorino romano (½ cup): Adds salty, umami punch and luscious melt.
Salt: To perfectly balance and season every mouthful.
Chopped spring onions or chives: For a fresh, green pop when serving.

How to Make Butter Lobster Risotto

Step 1: Butter Poach the Lobster Tails

Begin your Butter Lobster Risotto by gently par-cooking the lobster tails—just steam or boil them for 2-3 minutes. This quick dip in hot water makes it so much easier to remove the meat intact later. Immediately plunge the tails into ice water to stop the cooking and keep them sweet and juicy.

Step 2: Remove the Lobster Meat

Once cooled, use kitchen shears to slice down the center of the shell (with the tail underside up), then peel back the shell to reveal that gorgeous lobster meat. Take care to keep the pieces whole, then set the shells aside for your stock. Slice the lobster flesh into generous chunks and set aside—these will go straight into your risotto at the perfect moment.

Step 3: Prepare the Butter Poaching Liquid

In a small saucepan, simmer a touch of water with garlic and thyme. Over low heat, whisk in your cold, cubed butter—you’re aiming for a gentle emulsion, not a bubbling sauce. This is what keeps the lobster sumptuously tender rather than rubbery. Add your lobster pieces and spoon the fragrant butter over them until they’re opaque and just curled. Remove and reserve the flavored butter for later—you’ll use it to deepen the flavors in the risotto.

Step 4: Make the Brown Butter

Brown butter is where that irresistible, nutty flavor comes from in this Butter Lobster Risotto. Gently melt unsalted butter in a nonstick pan until the milk solids toast and turn golden brown, then take it off the heat. If your brown butter solidifies before serving, just warm it back up so you can drizzle it beautifully later.

Step 5: Infuse the Stock

For layers of flavor, combine your chicken (and optional shellfish) stock with extra garlic, paprika, and those reserved lobster shells. Let everything gently simmer—the house will smell incredible. Keep this stock warm on the back burner so it’s ready for risotto-building.

Step 6: Start the Risotto Base

In a large pan, sauté diced shallots in that lovely lobster poached butter (or a mix of unsalted butter and oil), seasoning with a generous pinch of salt. Once the shallots are soft and translucent, toss in a bit of the garlic from the lobster poaching if you’d like. Add the arborio rice and toast it gently—it should start smelling nutty after a few minutes.

Step 7: Deglaze and Stir in Stock

Pour in the cognac or white wine, and stir until the liquid mostly evaporates; then start ladling in your warm stock, just a half-cup at a time. The slow add-and-stir is what creates that dreamy, creamy risotto texture. Don’t rush it—keep adding stock and letting it absorb until the rice is tender but still has a slight bite, about 20 minutes.

Step 8: Finish with Cheese and Butter

As soon as your risotto reaches perfect consistency, stir in more lobster poached butter (or unsalted butter) and a big, fluffy handful of freshly grated parmesan. Taste for salt. If you’re serving right away, gently fold in your lobster chunks and let them just warm through. If making ahead, don’t add the lobster until reheating.

Step 9: Serve and Garnish

Spoon the Butter Lobster Risotto into warm bowls, top with a flourish of brown butter, and sprinkle generously with chives or spring onions for brightness and color. Every spoonful will be silky, rich, and absolutely unforgettable.

How to Serve Butter Lobster Risotto

Garnishes

Finish Butter Lobster Risotto with a generous showering of fresh chives or thinly sliced green onions for a crisp, zesty accent. Don’t skip the final flourish of brown butter over the top—it adds irresistible nutty aroma and gleam. A little extra parmesan or pecorino is always welcome as well for a fancy touch.

Side Dishes

Let the risotto shine by pairing it with lighter sides. A heap of lemony arugula salad or crisp roasted asparagus brings the perfect bite of freshness. Crusty bread for dipping and a glass of crisp white wine round out this dreamy dinner.

Creative Ways to Present

Serve Butter Lobster Risotto in wide, shallow bowls so the aroma and colorful lobster chunks stand out. For extra flair, fill lobster shells with the risotto for a stunning plated presentation, or portion it into elegant ramekins for an upscale dinner party feel.

Make Ahead and Storage

Storing Leftovers

Any leftover Butter Lobster Risotto should be cooled quickly and stored in an airtight container in the fridge. It will stay delicious for up to two days, though the texture is best enjoyed as soon as possible after making.

Freezing

Freezing isn’t ideal for this dish, as the rice can turn mushy and the lobster lose its delicate texture after thawing. If you must, freeze the risotto and lobster meat separately for up to 1 month, then defrost gently in the fridge before reheating.

Reheating

To revive refrigerated Butter Lobster Risotto, add a splash of stock or water in a saucepan, and reheat over low heat, stirring gently. Add the lobster meat towards the end, just until it’s warmed through—this helps keep it from becoming chewy or overcooked.

FAQs

Can I use pre-cooked lobster or frozen lobster meat?

Yes, you can substitute pre-cooked or thawed frozen lobster meat for convenience. Just fold it in at the very end of the recipe and warm it gently so it stays tender.

What if I can’t find lobster—Is there a good substitute?

If fresh lobster isn’t available, try butter-poached shrimp or scallops for a similar decadent feel. While it technically wouldn’t be “Butter Lobster Risotto,” these options are delicious in their own right!

Do I have to use cognac or wine in the risotto?

You can skip the cognac or wine if you prefer, or substitute with extra stock and a squeeze of fresh lemon juice for brightness. The alcohol cooks off but adds wonderful depth to the finished dish.

How do I keep my risotto from becoming sticky or gluey?

The key to creamy, not sticky, risotto is to cook the rice slowly, adding warm stock gradually and stirring often. Be sure to use arborio (or another risotto-friendly) rice, and stop cooking when it’s just al dente.

Can I make Butter Lobster Risotto ahead of time?

Risotto is best enjoyed fresh, but you can prepare all the components in advance: poach the lobster, infuse the stock, and chop the aromatics. Cook the risotto up to the point before adding cheese and lobster, refrigerate, and finish it right before serving.

Final Thoughts

If you’re searching for an unforgettable, thoroughly comforting, and deeply impressive meal, this Butter Lobster Risotto absolutely delivers. The process is incredibly rewarding, and the results taste as extraordinary as anything you’d find at a high-end restaurant. I hope you give this recipe a try and treat yourself—you deserve something special in your own kitchen!

Butter Lobster Risotto Recipe

★★★★★

5.1 from 24 reviews

Author: Lily
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Indulge in the luxurious flavors of butter lobster risotto with this decadent recipe. Creamy arborio rice infused with lobster essence, topped with succulent chunks of butter-poached lobster meat, and finished with a drizzle of nutty brown butter. This dish is a showstopper for any special occasion or when you simply crave a taste of elegance.

Instructions

Butter Poached Lobster Tails
Steam or boil lobster tails. Cool and remove meat. Poach in butter with garlic and thyme until opaque. Chop meat and set aside.
Brown Butter
Melt unsalted butter until brown. Combine with warm lobster poached butter. Set aside.
Cooking Stock
Prepare stock by simmering chicken and lobster/clam stock with garlic and paprika.
Risotto
Sauté shallots, add rice, and toast. Gradually add stock and cognac/wine until rice is al dente. Stir in lobster poached butter and cheese. Add lobster meat if serving immediately.

Notes

For extra richness, drizzle more brown butter when serving.
Ensure risotto is creamy but slightly runny as it thickens off the heat.
Adjust salt to taste throughout cooking process.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: Approx. 600 kcal
Sugar: 1g
Sodium: Varies
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 120mg

Keywords: Butter Lobster Risotto, Lobster Risotto Recipe, Seafood Risotto, Elegant Dinner Recipe