If you’re looking to impress your guests with a luxurious and sophisticated dish, look no further than Butter-Poached Lobster paired with a creamy, flavorful risotto. This recipe combines the delicate sweetness of lobster with the rich, velvety texture of risotto, creating an unforgettable dining experience. Perfect for a holiday dinner, a romantic evening, or any celebration, this recipe will make you feel like a gourmet chef in your own kitchen. Let’s break it down into easy-to-follow steps, ensuring you get the perfect result every time.
Ingredients for Butter-Poached Lobster
For the lobster, the key to getting that tender, succulent texture is gently poaching in butter. This method allows the lobster to soak up the buttery richness while keeping it perfectly tender and juicy.
- 2 lobster tails (around 6-8 oz each)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small shallot, finely minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine (optional)
- Fresh thyme sprigs (2-3 sprigs)
- Fresh lemon zest (from 1 lemon)
- Sea salt and freshly cracked black pepper, to taste
Ingredients for Risotto
The risotto provides a creamy, flavorful base that complements the lobster beautifully. Arborio rice is the key here for its ability to absorb liquid while becoming wonderfully creamy.
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth (kept warm)
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons heavy cream (optional for extra creaminess)
- Sea salt and freshly cracked black pepper, to taste
- Fresh parsley, finely chopped, for garnish
Equipment Needed:
- Large pot or deep skillet for the lobster
- Medium saucepan for the risotto
- Large pan or skillet for finishing the lobster and risotto together
- Wooden spoon or spatula for stirring the risotto
- Sharp knife and cutting board for preparation