Description
This Butter Poached Lobster Risotto combines the creamy texture of arborio rice cooked in rich lobster stock with tender lobster tails poached in butter. Infused with garlic, tarragon, and a hint of saffron, this elegant dish offers indulgent flavors with a bright finish from lemon wedges and fresh chives, perfect for a special occasion or gourmet meal.
Ingredients
Scale
Butter Poaching and Flavor Base
- 2 sticks salted butter
- 2 cloves garlic, crushed
- 1 leaf bay leaf
- 1 tablespoon fresh tarragon
Risotto
- 1 small shallot, minced
- 1 cup arborio or carnaroli rice
- 1 cup dry white wine
- Pinch saffron (optional)
- 4 cups homemade lobster stock
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chives, chopped (for garnish)
Lobster
- 2 lobster tails, meat only
- 2 tablespoons salted butter (for poaching lobster)
To Serve
- 1 slice lemon (cut into wedges)
Instructions
- Prepare Butter Infusion: Melt 2 sticks of salted butter in a saucepan over low heat along with crushed garlic, bay leaf, and tarragon. Keep warm to infuse flavors throughout the cooking process.
- Sauté Shallots: In a skillet, heat a small amount of butter or reserved infused butter and sauté the minced shallots until soft and translucent, about 3-4 minutes, to develop their sweetness.
- Toast Rice and Add Aromatics: Add the arborio or carnaroli rice to the skillet with the shallots, stirring to coat the grains in butter. Add the pinch of saffron and pour in the dry white wine. Cook until the wine is mostly absorbed, allowing the alcohol to evaporate.
- Add Lobster Stock Gradually: Gradually ladle in the warm homemade lobster stock, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and cooked to a slightly al dente texture, approximately 18-20 minutes.
- Finish Risotto: Remove the skillet from heat and stir in diced butter from the infused butter and freshly grated Parmesan cheese, which will add richness and creaminess. Top with chopped chives for freshness.
- Poach Lobster: In a separate pan, melt 2 tablespoons salted butter over medium-low heat. Add the lobster meat and poach gently until opaque and cooked through, about 3-4 minutes. Avoid overcooking to maintain tender texture.
- Combine and Serve: Gently fold the poached lobster meat into the risotto. Serve immediately with lemon wedges on the side to add a bright, acidic contrast to the rich dish.
Notes
- Using homemade lobster stock adds a depth of flavor; if unavailable, a high-quality seafood stock can be substituted.
- Keep the butter infusion warm but do not let it brown or burn to preserve the delicate flavors.
- Saffron is optional but enhances the color and aroma—use sparingly as it is potent.
- Stirring frequently is key to achieving creamy risotto texture without sticking or burning.
- Serve immediately as risotto thickens as it cools.
