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Perfect Garlic Butter Lobster Tails Recipe with Creamy Lemon Risotto

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A delicious and elegant dish featuring tender lobster tails smothered in garlic butter, paired with a creamy, zesty lemon risotto. Perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 4 lobster tails (6–8 oz / 170–225 g each), thawed if frozen
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, finely chopped
  • 1 cup Arborio rice
  • 4 cups low-sodium chicken or vegetable broth, warmed
  • 1 small shallot, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. Prepare the Lobster Tails: Using kitchen scissors, carefully cut down the top shell of each lobster tail, stopping just before the tail fin. Gently pry the shell open and lift the lobster meat out, resting it on top of the shell. (10 minutes)
  2. Make the Garlic Butter Sauce: In a small bowl, combine melted butter, minced garlic, fresh lemon juice, smoked paprika, salt, and freshly ground pepper. Stir well and set aside. (5 minutes)
  3. Cook the Lobster Tails: Preheat your skillet over medium heat. Place the lobster tails meat-side down and cook for about 2 minutes until lightly browned. Flip them over and brush generously with the garlic butter sauce. Cover and cook for another 4-5 minutes, spooning more sauce on top occasionally. Lobster meat should be opaque and firm but not rubbery. (10-12 minutes)
  4. Start the Risotto: Heat olive oil in a medium saucepan over medium heat. Add chopped shallot and cook until translucent, about 2 minutes. Stir in the Arborio rice and cook for 1-2 minutes, coating the grains in oil and lightly toasting them. (5 minutes)
  5. Add Wine and Broth Gradually: Pour in the white wine and stir until mostly absorbed. Begin adding warm broth, one ladle at a time, stirring often and waiting until each addition is absorbed before adding the next. (20-25 minutes)
  6. Finish the Risotto: When the rice is tender but still has a slight bite, stir in the butter, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste. (5 minutes)
  7. Serve: Plate the creamy lemon risotto with a garlic butter lobster tail on top or beside it. Spoon any remaining garlic butter sauce over the lobster, and sprinkle fresh parsley. (2 minutes)

Notes

Keep broth warm while making risotto to prevent cooling the rice. If risotto is too thick, add more warm broth or water. Avoid overcooking lobster tails to keep them tender. Use fresh garlic for best flavor. Risotto reheats best on stovetop with added broth.

Nutrition

Keywords: lobster tails, garlic butter, lemon risotto, creamy risotto, seafood dinner, easy lobster recipe, special occasion meal

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