Tremendous Lemon Butter Lobster Risotto – Creamy, Zesty & Pure Luxury in a Bowl! This isn't just dinner—it's a buttery, lemon-kissed risotto loaded with tender lobster, perfect for when you want to impress yourself or someone special. Ingredients ● 2 lobster tails, cooked & chopped ● 1½ cups Arborio rice ● 4 cups warm chicken or seafood broth ● ½ cup dry white wine ● ½ onion, finely chopped ● 3 cloves garlic, minced ● 2 tbsp butter ● 1 tbsp olive oil ● ¼ cup grated Parmesan ● Zest & juice of 1 lemon ● ¼ cup heavy cream (optional but heavenly) ● Salt & pepper to taste ● Fresh parsley, chopped (for garnish) Instructions 1: Cook the Lobster: Boil or steam lobster tails for 6–8 mins. Remove the meat, chop into bite-sized pieces, set aside. 2: Sauté the Base: In a pan, melt butter with olive oil over medium heat. Add onion and garlic, sauté for 3–4 mins until soft. 3: Toast the Rice: Stir in Arborio rice, cook for 1–2 mins until edges are translucent. Add wine, stir until absorbed. 4: Add Broth Gradually: Add broth one ladle at a time, stirring constantly until absorbed before adding more. Repeat for 18–20 mins, until rice is tender and creamy. 5: Finish it Off: Stir in Parmesan, lemon zest, lemon juice, lobster, and cream (if using). Warm through for 2–3 mins. Season with salt & pepper. 6: Serve & Shine: Spoon into bowls, top with chopped parsley. Serve hot and let the applause begin. Prep Time: 10 mins | Cook Time: 25 mins Servings: 4