Butter-Poached Lobster Tails with Lemon Herb Risotto
Lobster Risotto
Succulent butter-poached lobster over creamy, citrus-infused risotto. The ultimate romantic dinner.
Nutrition (per serving)
There is nothing quite like lobster to say "I love you" or "let's celebrate." This recipe focuses on poaching the lobster meat in a beurre monté—a simple butter emulsion—which keeps the meat incredibly tender, succulent, and sweet. It is a classic French technique that sounds intimidating but is actually quite approachable for any home cook looking to impress a special someone.
To balance the sheer decadence of the butter-poached lobster, we serve it over a bright, citrusy risotto. The acidity from the fresh lemon and the herbal notes of the parsley cut through the richness, creating a perfectly harmonious plate. Dim the lights, open a bottle of crisp Chardonnay, and enjoy a restaurant-quality experience from the comfort of your own kitchen.
Ingredients
- Lobster tails (6-8 oz each):2 pieces
- Unsalted butter:1 cup
- Arborio rice:1 cup
- Seafood or chicken stock:4 cups
- Dry white wine:½ cup
- Shallot, finely minced:1 piece
- Garlic, minced:2 cloves
- Lemon, zested and juiced:1 piece
- Fresh parsley, chopped:2 tbsp
- Grated Parmesan cheese:½ cup
Instructions
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In a small saucepan, bring the seafood stock to a gentle simmer. Keep it warm over low heat.
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Prepare the lobster by kitchen-shearing the top of the shell and carefully loosening the meat. You can leave it in the shell or remove it completely for poaching.
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In a heavy-bottomed pot or skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and garlic, sautéing until translucent.
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Add the Arborio rice and stir for 2 minutes to toast the grains until the edges are translucent.
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Pour in the white wine and stir constantly until the liquid is fully absorbed.
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Begin adding the warm stock one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle. Continue until the rice is creamy and tender but still has a slight bite (about 18-20 minutes).
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While the risotto is cooking, make the beurre monté by bringing 1 tablespoon of water to a boil in a small saucepan. Reduce heat to low and whisk in the remaining butter one tablespoon at a time to create a thick, creamy emulsion. Do not let the butter boil or it will break.
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Submerge the lobster meat into the butter emulsion and poach gently for 6-8 minutes until the meat is opaque and firm.
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Finish the risotto by stirring in the Parmesan, lemon zest, 1 tablespoon of lemon juice, and fresh parsley. Season with salt and white pepper to taste.
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Divide the risotto between two plates, top with a lobster tail, and drizzle with a spoonful of the poaching butter.
Tips & Notes
- Use a thermometer for the poaching butter; you want to keep it between 160°F and 175°F for the most tender lobster.
- If the risotto becomes too thick before serving, stir in an extra splash of warm stock or a bit of the poaching butter.
- Save the lobster shells to make a quick seafood stock for your next soup or pasta dish.
