Lemon Butter Lobster Risotto: A Luxurious Meal for Beginners

August 27, 2025 by Kathleen

Step 1: Sauté the Shallot and Garlic

Start by heating a large saucepan or deep skillet over medium heat.
Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the pan. Let the butter melt and coat the bottom of the pan.
Once the butter has melted, add the finely diced shallot. Cook the shallot for about 3 minutes, or until it becomes translucent and soft.
Add the minced garlic to the pan and cook for an additional 30 seconds until fragrant. Be sure not to burn the garlic—it should smell sweet and aromatic.

Step 2: Toast the Rice

Add the Arborio rice to the pan and stir continuously for about 1-2 minutes. The goal here is to lightly toast the rice so that the grains are coated in the oil and butter mixture.
Toasting the rice is an important step, as it helps release the rice’s starch, which will give your risotto that creamy texture we all love.

Step 3: Add the Broth Gradually

Now, it’s time to start adding the broth. Using a ladle, add about ½ cup of your warm broth to the rice.
Stir the rice constantly, ensuring the liquid is absorbed before adding more. This gradual addition of broth allows the rice to cook slowly and evenly, giving it the right texture.
Keep adding the broth, ½ cup at a time, and continue stirring constantly. This process will take about 18-20 minutes. The rice should be creamy and tender with just a slight bite in the center.

Step 4: Finish with Lemon, Butter, and Parmesan

Once the rice has reached the perfect texture, turn off the heat and add the remaining tablespoon of butter. Stir until the butter has melted and incorporated into the rice.
Add the grated Parmesan cheese, lemon juice, and lemon zest. Stir until everything is smooth and well combined. The cheese will melt into the creamy risotto, adding a salty depth of flavor, while the lemon will bring a bright, refreshing note.
Gently fold in the chopped lobster meat. Season with salt and black pepper to taste. If you’re using chicken or shrimp instead of lobster, be sure to stir them in gently as well.

Step 5: Serve and Garnish

Once your risotto is ready, it’s time to serve! Dish out the risotto onto plates or into bowls, and garnish with fresh chopped parsley.
For an extra citrusy touch, sprinkle a bit more lemon zest on top before serving.

Keep Stirring: Stirring the risotto often is key to its creamy consistency. As you stir, the starch from the rice is released into the liquid, creating that luscious texture. Don’t skip this step!
Warm Broth Only: Make sure your broth is warm before adding it to the rice. Cold broth can shock the rice and affect the texture, leading to a less creamy dish.
Tasting the Rice: You’ll know the risotto is done when the rice is tender but still has a slight bite to it—this is known as “al dente.” Taste the rice to ensure it’s cooked through but not mushy.
Lobster Alternatives: If lobster is out of your budget, don’t worry! Shrimp, scallops, or even chicken make great substitutes. If using chicken, make sure it’s cooked through before adding it to the risotto.

Step 1: Sauté the Shallot and Garlic

Start by heating a large saucepan or deep skillet over medium heat.
Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the pan. Let the butter melt and coat the bottom of the pan.
Once the butter has melted, add the finely diced shallot. Cook the shallot for about 3 minutes, or until it becomes translucent and soft.
Add the minced garlic to the pan and cook for an additional 30 seconds until fragrant. Be sure not to burn the garlic—it should smell sweet and aromatic.

Step 2: Toast the Rice

Add the Arborio rice to the pan and stir continuously for about 1-2 minutes. The goal here is to lightly toast the rice so that the grains are coated in the oil and butter mixture.
Toasting the rice is an important step, as it helps release the rice’s starch, which will give your risotto that creamy texture we all love.

Step 3: Add the Broth Gradually

Now, it’s time to start adding the broth. Using a ladle, add about ½ cup of your warm broth to the rice.
Stir the rice constantly, ensuring the liquid is absorbed before adding more. This gradual addition of broth allows the rice to cook slowly and evenly, giving it the right texture.
Keep adding the broth, ½ cup at a time, and continue stirring constantly. This process will take about 18-20 minutes. The rice should be creamy and tender with just a slight bite in the center.

Step 4: Finish with Lemon, Butter, and Parmesan

Once the rice has reached the perfect texture, turn off the heat and add the remaining tablespoon of butter. Stir until the butter has melted and incorporated into the rice.
Add the grated Parmesan cheese, lemon juice, and lemon zest. Stir until everything is smooth and well combined. The cheese will melt into the creamy risotto, adding a salty depth of flavor, while the lemon will bring a bright, refreshing note.
Gently fold in the chopped lobster meat. Season with salt and black pepper to taste. If you’re using chicken or shrimp instead of lobster, be sure to stir them in gently as well.

Step 5: Serve and Garnish

Once your risotto is ready, it’s time to serve! Dish out the risotto onto plates or into bowls, and garnish with fresh chopped parsley.
For an extra citrusy touch, sprinkle a bit more lemon zest on top before serving.

Keep Stirring: Stirring the risotto often is key to its creamy consistency. As you stir, the starch from the rice is released into the liquid, creating that luscious texture. Don’t skip this step!
Warm Broth Only: Make sure your broth is warm before adding it to the rice. Cold broth can shock the rice and affect the texture, leading to a less creamy dish.
Tasting the Rice: You’ll know the risotto is done when the rice is tender but still has a slight bite to it—this is known as “al dente.” Taste the rice to ensure it’s cooked through but not mushy.
Lobster Alternatives: If lobster is out of your budget, don’t worry! Shrimp, scallops, or even chicken make great substitutes. If using chicken, make sure it’s cooked through before adding it to the risotto.