Butter-Poached Lobster Tails With Creamy Risotto -

Butter-Poached Lobster Tails With Creamy Risotto

Butter-Poached Lobster Tails paired with creamy Parmesan risotto—a luxurious yet approachable dinner that blends rich seafood flavors with velvety rice for a standout home-cooked meal.

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Ingredients

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
⅓ cup freshly grated Parmesan cheese
Salt and pepper to taste

Instructions

Melt 1 cup butter in a skillet over low heat. Add garlic and lemon juice. Poach lobster tails for 7–8 minutes, spooning butter over them.
Remove when opaque and firm. Season and garnish with parsley.
In a saucepan, heat olive oil and 2 tbsp butter. Cook diced onion over medium heat until soft, about 5 minutes.
Add Arborio rice and stir for 2–3 minutes until coated and lightly toasted.
Ladle in warm stock, one cup at a time, stirring until absorbed. Continue for 18–20 minutes until creamy and al dente.
Remove from heat. Stir in Parmesan. Season to taste. Cover for a few minutes.
Spoon risotto onto plates, top with lobster, drizzle garlic butter, and garnish with parsley. Serve hot.