What’s Up, Hungry People!

Let’s talk about “brown butter lobster risotto,” a dish that seamlessly blends simplicity with elegance. If you’re like me, even steaming rice can be a challenge at times (yes, I admit it!), but risotto? It’s a different story. This versatile dish is not only straightforward to prepare but also a canvas for your culinary creativity, perfect for any occasion.

The Star Ingredients: Lobster and Shrimp

During a New Year’s Eve seafood sale, I stumbled upon an excellent deal on shredded lobster tail, making it the star of this recipe.

However, feel free to substitute with shrimp if lobster isn’t your preference. Speaking of shrimp, I also incorporated some cocktail shrimp leftover from a New Year’s party into the mix. Since both my lobster and shrimp were precooked, they were added towards the end of the cooking process, just enough to warm them up.

The Foundation: Arborio Rice

Risotto’s heart lies in its use of arborio rice, a short grain variety that cooks quicker than its long grain counterparts. This choice of rice is crucial for achieving the classic creamy texture of a well-made risotto.

Here’s What You Need

Shredded Lobster Tail: Adds a rich, luxurious seafood flavor.
Peeled Shrimp: Provides a sweet, tender texture to complement the lobster.
Arborio Rice: Key for creamy, starchy risotto texture.
Seafood Stock: Enhances the overall seafood flavor of the dish.
White Wine: Adds acidity and depth to the flavor profile.
Red Bell Pepper: Offers a sweet, slightly tangy contrast.
Garlic: Infuses the dish with a pungent, aromatic flavor.
Shallot: Provides a mild, sweet onion-like taste.
Butter: Gives richness and helps in browning and flavor development.
Lemon Juice: Brings a bright, fresh acidity to balance the richness.
Parmesan Cheese: Adds a salty, nutty flavor to the risotto.
Mascarpone Cheese: Optional for extra creaminess and luxurious texture.
Fresh Parsley: Used for garnish; adds a fresh, herby note.
Salt & Pepper: Season to enhance and balance all flavors.

Let’s Cook!

First, we begin with browning butter in a skillet. Watch the butter as it froths and then settles into a rich, golden brown hue. Remember, patience is key here; keep the heat moderate to avoid burning the butter.

Next, add shallots until they’re beautifully browned, followed by peppers and garlic, sautéing until the garlic emits its aromatic fragrance.

Pour in the wine, letting it simmer until most of the liquid has evaporated. This step not only imparts flavor but also helps in deglazing the pan.

The cooking method for risotto involves a gradual addition of stock, allowing the rice to absorb each addition before adding more.

You’ll know it’s time for more stock when you can leave a ‘trail’ with your spoon through the rice. This step is repeated until the rice is tender and has a creamy consistency.

So add a half cup of seafood stock…

..and stir until the liquid is gone! You’ll need to repeat the steps a few times to get the perfect risotto, but trust me, the effort is worth it.

Incorporating Precooked Seafood

As mentioned earlier, my seafood was precooked, a practical and budget-friendly choice. A few minutes before the risotto is done, add the lobster and shrimp to heat them through.

While using fresh ingredients is definitely encouraged, I take no shame in using what I can find and afford on a Starving Chef budget!

Final Touches for Creaminess

To achieve that signature creamy texture, stir in marscapone and Parmesan until the risotto is smooth and velvety.

At this point in the cooking process, I had a hard time not eating all the risotto before I could get it on the plate to photograph!

Brown Butter Lobster Risotto Tips

Use High-Quality Seafood Stock: The stock significantly influences the risotto’s flavor. A good-quality stock will enhance the dish’s overall taste.
Stir Continuously: When adding the stock, continuous stirring is crucial. It prevents sticking and ensures even cooking, leading to a creamy texture.
Add Seafood at the End: To avoid overcooking, add the precooked lobster and shrimp towards the end of the cooking process. This ensures they remain tender.
Adjust the Creaminess: Depending on your preference for creaminess, adjust the amount of mascarpone cheese. It’s optional but adds a lovely texture.
Serve Immediately: Risotto is best served immediately after cooking. It continues to thicken as it cools, potentially losing its ideal texture.
Lemon Juice is Key: Don’t skip the lemon juice! It cuts through the richness and balances the flavors, making each bite refreshing.

It’s a real stick-to-your-spoon…er..fork..risotto!

This brown butter lobster risotto is not just a dish; it’s a warm hug in a bowl. Each ingredient plays its part in creating a symphony of flavors and textures, from the rich seafood to the creamy rice. It’s a dish that speaks of comfort and luxury, ideal for a special occasion or when you just want to treat yourself to something extra special.

Don’t be intimidated by risotto; with a little patience and stirring, you’ll find yourself with a dish that’s sure to impress anyone who takes a bite. Remember, good food is not just about the taste; it’s an experience, a memory in the making. Happy cooking, and enjoy every spoonful of this delightful risotto!

Brown Butter Lobster Risotto

The Starving Chef

Indulge in this creamy brown butter lobster risotto, featuring succulent lobster and shrimp, Arborio rice, and a rich seafood-infused flavor.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Dinner, Rice, Seafood

Servings

Equipment

Ingredients

8 oz shredded lobster tail cooked
8 oz peeled shrimp cooked
1 cup aborio rice
2 cups seafood stock
¼ cup white wine
¼ cup red bell pepper chopped
3 tablespoons garlic minced
1 shallot sliced
4 tablespoon butter
3 tablespoon lemon juice
¼ cup Parmesan cheese grated
½ cup mascarpone cheese optional for topping
fresh parsley chopped for topping
salt & pepper to taste

Instructions

Melt three tablespoons of butter in a large skillet over medium-high heat. Allow the butter to froth and simmer until it turns brown. Add the shallots, peppers, and garlic, and sauté until the garlic is fragrant and the shallots are beginning to caramelize.
Pour the white wine into the skillet and cook, stirring occasionally, until most of the liquid has evaporated. Season with salt and pepper, then stir in the rice.
Gradually add stock, ½ cup at a time, stirring the rice until it has absorbed most of the liquid before adding more. Repeat this process until all of the stock has been incorporated and the rice is cooked through and tender.
Create a well in the center of the risotto and add the remaining tablespoon of butter. Add the shrimp and lobster, ensuring they are coated with the melted butter, then stir them into the rice.
Finally, stir in the mascarpone and Parmesan cheese for a creamy texture. Add a squeeze of lemon juice and garnish with fresh chopped parsley before serving. Enjoy!