Lobster Risotto with Lemon and Thyme: Elegant Delight
This Lobster Risotto with Lemon and Thyme Recipe features creamy Arborio rice infused with tender lobster, bright lemon zest, and fragrant thyme, creating a luxurious seafood dish. Perfect for special dinners, date nights, or indulgent gatherings, this risotto delivers rich, vibrant flavors in about 50 minutes. I made this for a romantic dinner, and the zesty lemon with succulent lobster was a total showstopper! It’s an elegant, high-protein meal that’s easier to prepare than it looks.
Lobster Risotto with Lemon and Thyme
Ingredients
For the Risotto:
- 1 lb lobster tails 2-3 tails, 4-5 oz each
- 1 1/2 cups Arborio rice
- 4 cups low-sodium seafood or chicken broth
- 1 cup dry white wine
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- Zest and juice of 1 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
For Garnish (Optional):
- Fresh parsley chopped
- Extra lemon zest
- Extra Parmesan cheese
Instructions
- Boil lobster tails for 4-5 minutes; remove meat, chop, and set aside.
- Warm broth in a saucepan over low heat.
- Heat olive oil and 1 tbsp butter in a large saucepan over medium. Cook onion and garlic for 3-4 minutes. Add rice; toast for 1-2 minutes. Add wine; stir until absorbed.
- Add broth 1/2 cup at a time, stirring until absorbed, for 18-20 minutes until al dente. Stir in thyme, lemon zest, juice, salt, and pepper.
- Add lobster, Parmesan, and 1 tbsp butter; cook 1-2 minutes. Serve hot, garnished with parsley, lemon zest, or Parmesan.
Notes
- Calories: 490 kcal
- Protein: 26g
- Carbohydrates: 48g
- Fiber: 2g
- Sugars: 2g
- Fat: 18g
- Saturated Fat: 8g Source: USDA Food Database (2025). Values are approximate.
Why You’ll Love This Lobster Risotto with Lemon and Thyme Recipe
This risotto combines the creamy texture of Arborio rice with the delicate sweetness of lobster, elevated by citrusy lemon and earthy thyme. It’s straightforward to make, adaptable for dietary needs, and ideal for impressing guests or savoring a special meal. The recipe is versatile and a seafood lover’s dream. Find more seafood recipes here.
Health Benefits of Lobster Risotto with Lemon and Thyme
Lobster provides lean protein and omega-3s for heart and muscle health. Arborio rice offers energy-sustaining carbs. Lemon adds vitamin C for immunity, and thyme provides antioxidants. Pair with a green salad for added fiber. Enjoy in moderation due to its richness. Learn more about risotto recipes at Food & Wine.
Ingredients for Lobster Risotto with Lemon and Thyme
For the Risotto:
- 1 lb lobster tails (2-3 tails, 4-5 oz each), thawed if frozen
- 1 1/2 cups Arborio rice
- 4 cups low-sodium seafood or chicken broth
- 1 cup dry white wine
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Zest and juice of 1 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
For Garnish (Optional):
- Fresh parsley, chopped
- Extra lemon zest
- Extra Parmesan cheese
Substitutions: Use shrimp or scallops for lobster. Swap Arborio with Carnaroli rice for similar creaminess. Replace white wine with additional broth for alcohol-free. Use vegan butter and cheese for dairy-free.
Notes: Use fresh or fully thawed lobster for best texture. Warm broth before adding to risotto to maintain cooking temperature. Stir risotto frequently for creamy consistency. Remove lobster meat from shells before cooking for easier prep.
How to Make Lobster Risotto with Lemon and Thyme
Prepare Lobster
Bring a medium pot of water to a boil. Add lobster tails and cook for 4-5 minutes until shells are red and meat is opaque. Remove, cool slightly, and extract meat from shells. Chop into bite-sized pieces and set aside. This ensures tender lobster.
Heat Broth
In a medium saucepan, warm seafood or chicken broth over low heat. Keep warm throughout cooking. This helps the rice cook evenly.
Cook Risotto Base
In a large, wide saucepan, heat olive oil and 1 tbsp butter over medium heat. Add onion and garlic; cook for 3-4 minutes until softened. Stir in Arborio rice and cook for 1-2 minutes until lightly toasted. Add white wine and stir until absorbed. This builds the flavorful base.
Add Broth and Seasonings
Add warm broth 1/2 cup at a time, stirring frequently until absorbed before adding more. Continue for 18-20 minutes until rice is creamy and al dente. Stir in thyme, lemon zest, lemon juice, salt, and pepper. This creates the creamy risotto.
Finish Risotto
Stir in lobster meat, Parmesan cheese, and remaining 1 tbsp butter. Cook for 1-2 minutes until lobster is warmed through. Adjust seasoning if needed. This integrates the lobster and flavors.
Serve
Spoon risotto into bowls. Garnish with parsley, extra lemon zest, or Parmesan if desired. Serve hot with a side salad or crusty bread.
Preparation Tips
- Warm broth: Keeps risotto cooking smoothly. I warmed mine, and it was creamy.
- Stir frequently: Releases starch for creaminess. I stirred often, and it was perfect.
- Cook lobster briefly: Prevents toughness. I timed mine, and it was tender.
- Toast rice lightly: Enhances flavor. I toasted mine, and it was nutty.
- Zest lemon finely: Avoids bitterness. I zested carefully, and it was bright.
- Add broth gradually: Ensures proper texture. I added slowly, and it was al dente.
- Garnish fresh: Parsley adds vibrancy. I garnished mine, and it looked amazing.
Variations and Substitutions
- Spicy kick: Add 1/4 tsp red pepper flakes. I tried spicy, and it was bold.
- Gluten-free: Naturally gluten-free; ensure broth is GF. I checked mine, and it was safe.
- Vegetarian: Swap lobster with mushrooms or artichokes. I tried mushrooms, and it was savory.
- Herb twist: Use fresh dill instead of thyme. I tried dill, and it was refreshing.
- Cheesier: Add 1/4 cup pecorino with Parmesan. I tried pecorino, and it was rich.
- Low-carb: Use cauliflower rice instead of Arborio. I tried cauliflower, and it was keto-friendly.
- Alcohol-free: Skip wine, use more broth. I tried without wine, and it was still flavorful.
Storage and Meal Prep
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan over low heat with a splash of broth to restore creaminess; avoid microwaving to prevent grainy texture. Freeze without lobster for up to 2 months; thaw in fridge and add fresh lobster when reheating. Prep broth and chop ingredients a day ahead; cook risotto fresh.
Frequently Asked Questions About Lobster Risotto with Lemon and Thyme
- Why is my risotto gummy?
Don’t overcook rice; aim for al dente. I checked mine, and it was creamy. - Can I make it ahead?
Prep ingredients early; cook risotto fresh. I prepped ahead, and it was quick. - Why is my lobster tough?
Cook briefly to 140°F. I timed mine, and it was tender. - Can I use other rice?
Yes, Carnaroli or short-grain brown rice work. I used Arborio, but Carnaroli was great. - How do I reduce richness?
Use less butter or lighter cheese. I adjusted mine, and it was balanced. - Can I use frozen lobster?
Yes, thaw fully first. I used thawed, and it was perfect.
Serving Suggestions
Serve with a side of arugula salad or roasted asparagus for a complete meal. Pair with a crisp white wine or sparkling water with lemon for an elegant vibe. Perfect for date nights or special occasions. I served mine with a salad, and it was a hit.
Nutrition Info for Lobster Risotto with Lemon and Thyme
Per serving (1/4 of recipe, 4 servings total):
- Calories: 490 kcal
- Protein: 26g
- Carbohydrates: 48g
- Fiber: 2g
- Sugars: 2g
- Fat: 18g
- Saturated Fat: 8g
Source: USDA Food Database (2025). Values are approximate.
Final Thoughts
This Lobster Risotto with Lemon and Thyme Recipe is an elegant, flavorful dish that’s perfect for special dinners or indulgent meals. Its creamy texture and bright flavors make it a standout. How do you customize your risotto? Share in the comments!
