Restaurant Quality Lobster Risotto • Seafood Nutrition Partnership


2 sticks salted butter
2 garlic cloves, crushed
1 bay leaf
2 sprigs tarragon
3 (4-5 oz) lobster tails, meat removed from shell and shells reserved
2 Tbsp. salted butter
1 large shallot, minced
3/4 cup arborio or medium grain rice
1/2 cup dry white wine
1 pinch of saffron (optional)
4-5 cups homemade lobster stock, simmering
3 Tbsp. salted butter, diced
1/2 cup freshly grated parmesan
salt and pepper to taste
lemon slices, for squeezing
1 Tbsp. minced chives
Looking for a dish that feels restaurant quality, but is easy to make? Look no further than this Butter Poached Lobster Risotto from @Jennygoychea in partnership with USA Rice and thefeedfeed


1.In a small saucepan, melt the 2 sticks of butter over low heat. Add the garlic, bay leaf, and tarragon sprigs and keep warm on the lowest heat setting while we make our risotto.
2.In a wide and shallow skillet, melt the two tablespoons of butter over medium heat. Add the shallot and cook for 1-2 minutes, stirring constantly, until the shallots have softened. Add the rice and cook for another minute, while stirring, so that the rice is coated in the butter. Add the pinch of saffron, if using, and the white wine and simmer until the wine is absorbed into the rice.
3.Once the wine has been absorbed into the rice, add 1 cup of warm broth while constantly stirring the pot. This is the key to risotto, continuous stirring which releases starch from the rice and creates creaminess. Once that broth has been absorbed, add another cup. A trick to tell when it’s time to add more broth is if the bottom of the pan is exposed when you drag your spoon across the bottom. You will continue to add broth, 1 cup at a time, while stirring until it has been absorbed into the rice and the rice is just slightly al dente, about 20-22 minutes.
4.Once rice has reached desired degree of cooking, turn off the heat. Stir in the butter and parmesan and continue to stir until the cheese and butter are melted and evenly dispersed. Top with chives and set aside.
5.Roughly chop the lobster meat into chunks and increase the heat on the melted butter to medium-low. Add the lobster meat to the butter and gently baste the warm butter over the lobster until the flesh has turned white, about 4-5 minutes. Using a slotted spoon, transfer the poached lobster to the risotto and gently fold the lobster in. Serve with lemon wedges on the side and more parmesan.

Lobster risotto is honestly the perfect celebratory dish. It’s sophisticated and impressive, but it won’t have you over the stove for hours because this lobster risotto recipe comes together in about 30 minutes.

Serve with a large salad on the side and maybe some crusty bread, and you’ll wonder why you ever spent another celebratory meal at a restaurant in the first place. If you’re nervous about making risotto, don’t be. It couldn’t be easier!

Learn more about what risotto is and some tips on how to make it from USA Rice. There are numerous health benefits to both seafood and U.S.-grown rice which is why putting the two in the same dish is a recipe for health and deliciousness! Click for more information on health benefits of seafood or rice.



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