Print

Butter-Poached Lobster Tails with Creamy Risotto

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butter-Poached Lobster Tails with Creamy Risotto is an elegant, indulgent dish that pairs sweet, tender lobster with rich, savory risotto. This restaurant-worthy meal is surprisingly easy to make at home and perfect for special occasions.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 to 3 servings
  • Category: Main Dish
  • Method: Stovetop and Poaching
  • Cuisine: French-Inspired

Ingredients

  • 2–3 lobster tails (fresh or thawed)
  • 1 cup unsalted butter (for poaching)
  • 2 cloves garlic, smashed
  • 1 strip lemon peel or 1/2 tsp lemon zest
  • 2 sprigs fresh thyme or tarragon (optional)
  • Salt to taste
  • 1 cup Arborio rice
  • 1 small onion or 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/3 cup dry white wine (optional)
  • 3–4 cups chicken or vegetable broth (warmed)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter (for finishing risotto)
  • Salt and black pepper to taste
  • Optional: 1/2 cup peas, mushrooms, or asparagus

Instructions

  1. Heat olive oil in a pan over medium heat. Sauté onion until translucent, about 3–4 minutes.
  2. Add garlic and Arborio rice. Stir to coat and lightly toast the rice, about 2 minutes.
  3. Pour in white wine (if using) and stir until absorbed.
  4. Add broth one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. Continue for 18–20 minutes until rice is tender and creamy.
  5. While risotto cooks, melt butter in a small saucepan over very low heat. Add garlic, lemon peel, and herbs.
  6. Remove lobster meat from shells. Add to melted butter and poach gently for 6–8 minutes, turning occasionally, until opaque and tender.
  7. Finish risotto by stirring in Parmesan, butter, and seasoning. Fold in optional vegetables if desired.
  8. Plate risotto and top with poached lobster tails. Drizzle with a little poaching butter and garnish with herbs or lemon zest.

Notes

  • Infuse butter with smoked paprika or white wine for extra flavor.
  • Use coconut milk in place of some broth for a lighter variation.
  • Par-cook risotto ahead by using half the broth, then finish when ready to serve.
  • Lobster is best served fresh—avoid reheating if possible.
  • Keep butter below simmering (160–180°F) for perfect poaching.

Nutrition

Find it online: https://allcookedup.com/butter-poached-lobster-tails-with-creamy-risotto/