Butter Poached Lobster with Simple Risotto

Published on December 29, 2017 | In American, Contemporary, Italian/French | By tatyanaseverydayfood |

- Prep Time
- 60 Minutes
- Difficulty Level

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This butter poached lobster with simple risotto is the pinnacle of gourmet cooking at home! It’s a 5-star, restaurant quality dish that is not only easy but fun to make at home for a special occasion. Surprise your guests or that special someone with this elegant and delicious dish at home for a special occasion, holiday, birthday or celebration. Nothing says ‘I love you’ with food like lobster!

Watch my video recipe to learn how to peel lobster tails like a pro!

Preparing butter poached lobster at home can seem very intimidating, I know! I didn’t attempt to make lobster at home for a long time, but now I wish I had been making this wayyy more often! It’s super, duper easy! The one thing to you need to watch out for is over-cooking the lobster. Make sure to set a timer once the lobster hits the boiling water, then immediately remove the lobster once it’s done cooking and shock in a bowl of ice water. The ice water stops the lobster from cooking further and becoming rubbery.

Since lobster is so flavorful and delicious on its own, serving it with this simple risotto is the best way to enjoy it. For this video recipe, I made a parmesan cheese risotto, but you can also switch this recipe up and add diced mushrooms to the mix, or even try adding some smoked gouda cheese! And the broth can be adjusted, too. You can use chicken, beef or vegetable for this recipe. The key to making creamy risotto is whisking, whisking, and whisking some more. The more the rice is mixed, the creamier it gets. Risotto is a labor of love, but well worth the work! This recipe will be enough for 4 servings.

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Serve this lobster dish with a side of champagne for the ultimate dinner!

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Looking for more seafood recipes? You’ll love this clams linguine pasta! https://tatyanaseverydayfood.com/recipe-items/linguine-with-clams/

And this light and fresh shrimp chimichurri pasta will blow your taste buds away! https://tatyanaseverydayfood.com/recipe-items/chimichurri-pasta/
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Ingredients

4 to 8 lobster tails, 2 per person; thawed
1 cup high-quality butter
sea salt, to taste
sprinkle of smoked paprika
ground black pepper
2 tablespoons chopped parsley
1 lemon
For Risotto:
2 tablespoons butter
1 small onion, diced
3 minced garlic cloved
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth
sea salt, to taste
1/2 cup grated parmesan cheese

Instructions

Prepare the risotto first. Heat the broth in a large sauce pot until hot and simmering. Preheat a large saute pan over medium heat and melt the butter in the pan. Next, add the diced onion and garlic. Saute the mixture over medium heat for 3 to 4 minutes, until the onion is translucent but not browned. Add the rice next and season with salt, coating the rice in the melted butter and toasting for a few minutes.
Add the wine next and simmer it for a few minutes until the rice absorbs the liquid. Begin adding the chicken broth, 1/2 cup at a time, whisking constantly as the rice cooks over medium heat. This process will take about 25 to 30 minutes. Once all the liquids have been added and the rice is cooked, add the parmesan cheese and allow the cheese to melt. Cover the risotto with a lid and keep warm.
Next, prepare the lobster. Bring a large pot of salted water to a rolling boil. Place thawed, not frozen, lobster tails into the boiling water and set a timer for 7 minutes for 5 oz lobster tails (adjust the timing according to size; increase time by 30 seconds for each additional ounce). Remove the tails from water and place into a bowl of ice water immediately.
Once the tails have cooled down enough to handle, peel them using the help of a tea towel. Place lobster facing down into the palm of your hand and give the shell a few gentle squeezes to crack the shell. Use kitchen shears to split the shell in half on the underside. Peel the shell gently away from the meat.
Melt the butter of poaching a small sauce pot just big enough to accomodate the tails. Season the butter with salt, pepper, smoked paprika and parsley. Once the butter comes up to a simmer, add all the tails in and poach in the butter for about 1 to 1 1/2 minutes, rotating the tails frequently. Serve the tails immediately over a bed of risotto and pour a few tablespoons of butter over the top. Add a squeeze of lemon juice right before enjoying.

Servings : 2-4
Course : Main Dish
Recipe Type : Dinner, Seafood Recipes, Video

2 Responses to Butter Poached Lobster with Simple Risotto

Chef Bozzy June 20, 2018 at 3:48 pm #

I will definitely try this tonight. Since the lobster will get rewarmed in the poaching liquid, I will cook the lobster first, then make the risotto, then poach the lobster as a brief rewarm & finish. Can’t wait. Thanks for the excellent idea.

Reply
- tatyanaseverydayfood June 21, 2018 at 9:37 am #
  
  Hope you enjoy the dish! 🙂
  
  Reply