Butter-Poached Lobster Tails with Creamy Risotto

Butter-Poached Lobster Tails with Creamy Risotto is the kind of luxurious meal I turn to when I want something elegant and indulgent. The tender lobster is gently poached in rich, silky butter, then served over a creamy, savory risotto that soaks up every bit of flavor. Whether it’s a special dinner or just a well-deserved treat, this dish always feels like fine dining at home.

Why You’ll Love This Recipe

I love how the lobster stays sweet, tender, and moist thanks to the butter poaching, while the risotto brings a satisfying, velvety texture that complements it beautifully. Every bite feels comforting and refined. And though it looks and tastes impressive, it’s easier than it sounds if I take it step by step.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the butter-poached lobster tails:

• Lobster tails (fresh or thawed)

• Unsalted butter

• Garlic (smashed or sliced)

• Lemon peel or zest

• Fresh thyme or tarragon (optional)

• Salt

For the creamy risotto:

• Arborio rice

• Onion or shallot (finely chopped)

• Garlic (minced)

• Olive oil

• Dry white wine (optional)

• Chicken or vegetable broth (warmed)

• Parmesan cheese (grated)

• Butter

• Salt and black pepper

• Optional: peas, mushrooms, or asparagus for added flavor

Directions

1. Start the risotto:

• I heat olive oil in a large pan over medium heat and sauté the onion or shallot until translucent.

• I add the garlic and rice, stirring until the rice is lightly toasted and coated.

• I pour in the wine (if using) and stir until absorbed.

• Then I start adding warm broth, one ladle at a time, stirring constantly and allowing it to absorb before adding more. This takes about 18–20 minutes.

2. Poach the lobster:

• While the risotto cooks, I melt the butter in a separate small saucepan over very low heat, adding garlic, lemon peel, and herbs for flavor.

• I remove the lobster meat from the shells, if not already prepped, and gently place it into the warm butter—making sure it doesn’t boil.

• I let it poach for about 6–8 minutes, turning occasionally, until the lobster is opaque and tender.

3. Finish the risotto:

• When the rice is tender and creamy, I stir in butter and Parmesan. I season with salt and pepper to taste, and fold in any extras like peas or mushrooms if I’m using them.

4. Plate the dish:

• I spoon a generous amount of risotto onto each plate and top with a butter-poached lobster tail.

• I drizzle a little of the poaching butter over the top and garnish with herbs or a touch of lemon zest if I want to elevate the presentation.

Servings and timing

This recipe makes 2 generous servings or 3 smaller portions. It takes about 15 minutes to prep and 30–35 minutes to cook. I usually set aside 45–50 minutes total to bring everything together smoothly.

Variations

• I sometimes infuse the butter with smoked paprika or a splash of white wine for added depth.

• For a lighter twist, I replace some of the risotto broth with coconut milk.

• I also like adding fresh herbs or truffle oil at the end for a gourmet finish.

storage/reheating

Risotto is best eaten fresh, but I store leftovers in an airtight container in the fridge for up to 2 days. I reheat it slowly on the stove with a splash of broth or cream to loosen it. I don’t usually store the lobster—it’s best enjoyed right after poaching.

FAQs

Can I use frozen lobster tails?

Yes, I thaw them completely in the fridge before poaching. I always make sure to remove the shell and vein before cooking.

What’s the key to creamy risotto?

Constant stirring and adding warm broth gradually. It releases the starch from the rice and creates that creamy texture without needing cream.

Can I make the risotto ahead of time?

I par-cook it halfway (using half the broth), cool it, and finish cooking just before serving with the rest of the broth and cheese.

Do I need a thermometer for the butter?

No, but I keep the butter just below a simmer—around 160–180°F (71–82°C). If it bubbles or browns, it’s too hot.

What wine pairs best with this dish?

I like a crisp white wine like Sauvignon Blanc or Chardonnay. It cuts through the richness and complements the lobster beautifully.

Conclusion

Butter-Poached Lobster Tails with Creamy Risotto is a dish that feels indulgent but isn’t difficult to make. I love how every part of it works together—the tender lobster, the creamy risotto, and the fragrant butter. Whether I’m celebrating or just treating myself, it always feels like something special.

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