Indulgent Butter Poached Lobster Tails with Risotto

by

Indulgent Butter Poached Lobster Tails with Risotto

Melt-in-Your-Mouth Lobster with Creamy Parmesan Risotto

Treat yourself—and your guests—to the ultimate fine-dining experience at home. These butter-poached lobster tails are tender, flavorful, and decadent, served over a bed of rich, velvety Parmesan risotto. Perfect for anniversaries, romantic dinners, or anytime you want to feel like royalty at the dinner table.

Ingredients

For the Lobster Tails:

  • 8 lobster tails, thawed
  • 1 cup high-quality butter
  • Sea salt, to taste
  • Smoked paprika, to taste
  • Ground black pepper, to taste
  • 2 tbsp chopped fresh parsley
  • 1 lemon, cut into wedges

For the Risotto:

  • 2 tbsp butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups chicken broth, kept warm
  • Sea salt, to taste
  • ½ cup freshly grated Parmesan cheese

Instructions

1. Butter Poach the Lobster Tails

  • In a large saucepan, melt 1 cup of butter over medium-low heat.
  • Once melted, carefully place the lobster tails in the butter, making sure they’re well-coated and mostly submerged.
  • Season with sea salt, smoked paprika, and black pepper.
  • Gently poach the lobster for 8–10 minutes, turning occasionally, until the meat turns opaque and tender.
  • Remove from butter and set aside. Keep the butter warm for drizzling.
  • Sprinkle lobster with chopped parsley and a squeeze of lemon.

2. Prepare the Creamy Risotto

  • In a separate saucepan, melt 2 tbsp butter over medium heat.
  • Add onion and garlic; sauté for 3–4 minutes, until soft and fragrant.
  • Stir in the Arborio rice and cook for 2–3 minutes, until the edges of the grains become translucent.
  • Gradually ladle in the warm broth, one scoop at a time, stirring frequently and allowing each addition to absorb before adding more.
  • Continue until the rice is creamy and al dente, about 18–20 minutes.
  • Stir in Parmesan cheese and adjust salt to taste.

3. Assemble and Serve

  • Spoon a generous portion of risotto onto each plate.
  • Top with two poached lobster tails.
  • Drizzle with the reserved warm butter.
  • Garnish with more parsley and lemon wedges for a bright, fresh finish.

Chef’s Tips

  • Don’t overcook the lobster: once the meat is opaque, it’s done.
  • For added richness, stir in a splash of white wine before adding broth to the risotto (optional).
  • To lighten the dish, use half butter and half olive oil when sautéing the onion and garlic.

Perfect For…

Seafood lovers, special occasions, romantic dinners, or simply spoiling yourself. This dish is as stunning on the plate as it is on the palate—creamy, buttery, and unforgettable.

Leave a Comment