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Butter-Poached Lobster Tails with Creamy Risotto

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A luxurious and indulgent seafood dish featuring tender butter-poached lobster tails served over creamy Parmesan risotto. This gourmet recipe is perfect for special occasions, romantic dinners, or when you want to impress your guests with minimal fuss and maximum flavor.

Ingredients

Scale

For the Lobster Tails:

4 lobster tails (4–6 oz each), shells removed

1 cup unsalted butter

2 cloves garlic, minced

Juice of 1 lemon

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

For the Creamy Risotto:

1 cup arborio rice

4 cups chicken or seafood stock, kept warm

1 small onion, finely diced

2 tablespoons olive oil

2 tablespoons unsalted butter

1/3 cup freshly grated Parmesan cheese

Salt and pepper, to taste

Instructions

🦞 Butter-Poached Lobster:

  1. Prep the lobster tails: Using kitchen shears, cut along the top of the shell and carefully remove the meat. Devein if necessary. Rinse and pat dry.

  2. Poach in butter: In a large skillet over low heat, melt 1 cup of butter. Add minced garlic and lemon juice. Stir to combine.

  3. Cook lobster: Gently place the lobster tails into the butter and slowly poach for 7–8 minutes, spooning butter over the meat frequently. Do not let the butter brown.

  4. Finish: Remove when meat is opaque and slightly firm. Season with salt and pepper.

🍚 Creamy Risotto:

  1. Sauté aromatics: In a medium saucepan, heat olive oil and 2 tablespoons butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

  2. Toast rice: Stir in the arborio rice and cook for 2–3 minutes, letting it lightly toast without browning.

  3. Add broth gradually: Begin adding the warm stock one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more.

  4. Repeat and stir: Continue adding stock and stirring for about 18–20 minutes until the rice is creamy and al dente.

  5. Finish: Stir in grated Parmesan, season with salt and pepper, and cover for 2–3 minutes off heat before serving.

🍽️ Serve:

  • Plate a scoop of creamy risotto in the center of each plate.

  • Top with one butter-poached lobster tail.

  • Drizzle extra garlic butter over the lobster.

  • Garnish with chopped parsley and serve immediately.

Notes

  • Make it dairy-free: Substitute with plant-based butter and dairy-free Parmesan.

  • Vegetarian version: Use vegetable broth and roasted veggies instead of lobster.

  • Add-ins: Enhance the risotto with sautéed mushrooms, asparagus, or peas for a seasonal twist.

  • Storage: Store leftovers in separate airtight containers. Reheat risotto with a splash of broth and lobster in foil at low oven temperature.

Find it online: https://claradelish.com/butter-poached-lobster-tails-with-creamy-risotto/