Instructions
Step 1: In a large saucepan, melt 1 tablespoon of butter over medium heat. Add shallot and garlic, sautéing until translucent, about 2 minutes.
Step 2: Stir in Arborio rice and toast for 1–2 minutes. Pour in white wine (if using) and cook until absorbed.
Step 3: Add warm seafood stock, one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next.
Step 4: Continue this process for about 18–20 minutes, until the rice is creamy and tender but still al dente.
Step 5: Gently stir in the remaining 2 tablespoons of butter, lemon juice, lemon zest, and Parmesan cheese. Season with salt and pepper to taste.
Step 6: Fold in the chopped lobster meat and cook for an additional 2–3 minutes until warmed through.
Step 7: Serve immediately, garnished with fresh parsley and extra lemon zest if desired.
Storage Information
Refrigerate any leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of stock or water to restore creaminess. Not suitable for freezing, as the texture of the risotto may change.
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