Lemon Butter Lobster Risotto
Ingredients:

For the Lobster:

2 lobster tails (6–8 oz / 170–225g each), cooked and chopped

2 tbsp unsalted butter

Salt and black pepper, to taste

For the Risotto:

1 cup Arborio rice

2 tbsp unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

¼ cup dry white wine

4 cups chicken or seafood stock, kept warm

½ cup grated Parmesan cheese

Zest and juice of 1 lemon

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Lobster:

If not already cooked, boil or steam lobster tails until opaque, about 8–10 minutes.

Chop lobster meat into bite-sized pieces and set aside.

Melt 2 tbsp butter in a small pan, toss lobster meat in it, season with salt and pepper, and keep warm.

2. Start the Risotto:

In a large skillet or saucepan, melt 2 tbsp butter over medium heat.

Sauté onion until translucent, 3–4 minutes.

Add garlic and cook 30 seconds until fragrant.

Stir in Arborio rice, cooking 1–2 minutes to lightly toast.

3. Add Wine and Stock:

Pour in white wine and stir until mostly absorbed.

Gradually add warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.

Continue until rice is creamy and al dente, about 18–20 minutes.

4. Finish the Risotto:

Stir in Parmesan cheese, lemon zest, and lemon juice.

Gently fold in the cooked lobster and toss to combine.

Adjust seasoning with salt and pepper.

5. Serve:

Spoon risotto onto plates, garnish with fresh parsley, and serve immediately.