Buttery Lemon Lobster Rice (Printable Version)
Soft Italian rice full of lobster chunks, a squeeze of lemon, and lots of buttery, cheesy flavor. Ready to enjoy in just 45 minutes.
# What You'll Need:
→ Rice Base
01 -
4 cups broth (seafood or chicken), warmed up ahead
02 -
2 cloves garlic, diced up nice and small
03 -
1 small shallot, chopped fine
04 -
2 tablespoons butter (split it up for later)
05 -
1 tablespoon olive oil
06 -
1 cup Arborio rice (use this kind for best results)
→ Finishing Touches
07 -
Fresh chopped parsley for sprinkling on top
08 -
A big pinch each of ground black pepper and salt, use as needed
09 -
8 ounces lobster meat, cooked and chunked
10 -
1 teaspoon of finely grated lemon peel
11 -
1 tablespoon of fresh-squeezed lemon juice
12 -
1/2 cup of grated Parmesan, fresh if you can
# Steps to Follow:
01 -
Dish up risotto into warm bowls. Toss more parsley and a little extra lemon zest on there if you want to make it pop.
02 -
Switch the burner off. Add the rest of the butter, in goes the grated cheese, lemon juice, and zest. Stir till it's all silky. Then toss in all the lobster and season it up with salt and pepper.
03 -
Here's where patience pays off. Add a half cup warm broth each time, stirring so the rice soaks it all up before you go again. Repeat about 18 to 20 minutes, until it’s smooth and still a little chewy.
04 -
Pour in the rice to your hot pan, keep it moving for 1-2 minutes. Coating and toasting at this point gives your risotto that magic bite.
05 -
In a big pan over medium, melt a tablespoon butter with olive oil. Add shallot, let it sweat for a few minutes till it turns see-through. Garlic goes in next for just a half-minute till you smell it.
# Additional Notes:
01 -
Stirring as you go makes risotto super creamy
02 -
If your broth is cold, things won't cook right so keep it hot
03 -
Shrimp and scallops both work fine if you don't have lobster or want to save cash