Butter-Poached Lobster Tails with Creamy Risotto

The first bite is pure silk: glossy lobster meat, gently poached in butter, resting on spoonfuls of creamy, lemon-bright risotto. Butter Poached Lobster Risotto sings of rich texture and quiet technique, and it’s easier than you think. After testing this dish eight times and refining the poaching temperature and butter-to-stock ratio, I landed on a method that yields tender lobster and luxuriously creamy rice every time. This is the version I perfected while cooking for small dinner parties at my restaurant, adapted to home kitchens without specialist gear. Read on for clear steps, exact timings, and pro tips so your lobster tails stay plump and your risotto keeps a slight bite. You’ll find quick make-ahead options and smart substitutions, too — plus pairing ideas to finish the plate.

Why this recipe works

Butter poaching gently cooks lobster at a low, steady temperature. This preserves moisture and gives a silky finish.
Warm butter doubles as cooking medium and flavor carrier, infusing the lobster without overpowering it.
Short, high-starch arborio rice releases starch into the cooking liquid, producing a naturally creamy risotto without cream.
A splash of acid (lemon or vinegar) wakes the palate and lifts the rich butter and lobster flavors.
Brief resting after poaching redistributes juices so the lobster stays moist when sliced.

Ingredients breakdown

Lobster tails (4 tails, about 150–170 g / 5–6 oz each): Choose fresh or thawed frozen tails for best texture. If tails are very small, use 6 and reduce poaching time slightly.
Unsalted butter (450 g / 1 lb): Use high-quality butter for flavor and stable texture. For less salt risk, start with unsalted and finish with flaked sea salt. If using salted butter, reduce finishing salt.
Arborio rice (320 g / 1 2/3 cups): Short-grain rice with high starch content gives creaminess. Do not substitute long-grain rice.
Shellfish or fish stock (1.2 L / 5 cups): Mild seafood stock deepens flavor. Substitute low-sodium chicken stock if necessary; the dish will be slightly different.
Dry white wine (120 ml / 1/2 cup): Adds acidity and complexity. Use something you’d drink.
Shallot (1 small, about 40 g / 1.4 oz): Finely minced. Provides sweet, gentle onion flavor without bite.
Lemon (zest + 1 tbsp juice): Brightens the risotto and complements lobster.
Parmesan cheese (60 g / 1/2 cup, finely grated): Adds umami and silkiness. Substitute Pecorino for a sharper note.
Salt: Use Diamond Crystal kosher salt for ease of measurement. If using Morton’s, use half the amount by volume — Morton’s is denser.
Freshly ground black pepper: To taste.
Optional: pinch of cayenne or smoked paprika for a faint heat.

Substitutions and impact warnings:

Butter swap: Using olive oil changes the poaching texture and flavor; lobster will be less glossy.
Rice swap: Using Carnaroli rice is fine and will yield slightly firmer grains; do not use basmati or jasmine.
Dairy-free: Replace butter with 240 ml (1 cup) neutral oil plus 90 ml (6 tbsp) coconut cream in the risotto; lobster texture will differ.

Essential equipment

Heavy-bottomed sauté pan (25–28 cm / 10–11 in) with a fitted lid — large enough to poach lobster tails in a single layer.
Wide, heavy saucepan for risotto (3 L / 12 cup capacity) — a shallow pan encourages even cooking.
Instant-read thermometer — critical for precise lobster poaching.
Fine mesh strainer for hot butter and stock.
Slotted spoon or spider for lifting lobster.
Bench knife or sharp kitchen shears to butterfly lobster tails.
Alternatives: If you don’t have a thermometer, use an infrared thermometer or poach by time and texture, but this increases risk of overcooking.
For roasting tips and alternate shellfish techniques, see baked shrimp scampi.

Step-by-step instructions

Prep time: 25 minutes. Cook time: 30 minutes. Inactive time: 5 minutes resting. Total time: 60 minutes. Servings: 4.

Step 1: Prepare the lobster tails

Pat 4 lobster tails dry and use kitchen shears to cut down the center of the shell. Loosen the meat from the shell and lift it above the shell, keeping it attached at the base. Season lightly with 1/4 tsp Diamond Crystal kosher salt (or 1/8 tsp Morton’s). This takes about 8–10 minutes.

Step 2: Warm the butter for poaching

Gently melt 450 g (1 lb) unsalted butter in a heavy sauté pan over low heat until it reaches 60–65°C (140–149°F). Use an instant-read thermometer. Maintain this temperature — do not let the butter boil. Warming takes about 6–8 minutes.

Step 3: Poach the lobster

Slide the lobster tails into the warm butter so the meat is submerged. Poach at 60–65°C (140–149°F) for 6–8 minutes for 150–170 g (5–6 oz) tails. Cook until the meat is opaque and registers 52–54°C (125–130°F) in the thickest part. Remove with a slotted spoon and set on a warm plate to rest 3–5 minutes. Save the butter for saucing.

Step 4: Make the risotto base

In a separate heavy saucepan, heat 30 g (2 tbsp) of the reserved lobster butter over medium heat. Add 1 small shallot (40 g / 1.4 oz), cook until translucent and fragrant, about 3 minutes. Add 320 g (1 2/3 cups) arborio rice and toast for 1–2 minutes, stirring constantly, until edges look translucent.

Step 5: Deglaze and simmer

Pour in 120 ml (1/2 cup) dry white wine and stir until mostly absorbed, about 1–2 minutes. Begin adding warm stock (240 ml / 1 cup at a time), stirring frequently. Each addition should be absorbed in 2–3 minutes. Continue for 18–20 minutes until rice is al dente with a creamy texture. Total simmer time is about 18–20 minutes.

Step 6: Finish the risotto

Stir in 60 g (1/2 cup) grated Parmesan, lemon zest from 1 lemon, and 15 ml (1 tbsp) lemon juice. Fold in 30–45 g (2–3 tbsp) of reserved lobster butter for shine and richness. Taste and season with Diamond Crystal kosher salt, about 1/2 tsp, adjusting if using Morton’s. Keep warm.

Step 7: Plate and saucing

Slice lobster meat into medallions or leave whole. Spoon risotto into warmed bowls and place lobster on top. Drizzle 15–30 ml (1–2 tbsp) of the reserved warm butter over lobster and garnish with a pinch of lemon zest and chopped chives. Serve immediately. Active plating takes 2–3 minutes.

Expert Tips & Pro Techniques

Common mistake: Overheating the butter will fry the lobster. Use an instant-read thermometer and keep the butter below 65°C (149°F).
Don’t rush the risotto: Adding stock too quickly prevents starch release. Stirring encourages creaminess.
Make-ahead: Poach lobster tails and refrigerate in the poaching butter for up to 24 hours. Warm gently in the butter before plating. Keep risotto slightly underdone if you will reheat.
Professional trick for texture: Finish risotto off-heat with a small cold knob of butter to emulsify and make it glossy.
If you lack arborio: Use Carnaroli for a more forgiving risotto; increase cooking time by 2–3 minutes.
Avoid skipping the acid: Lemon juice at the end brightens flavors and prevents the dish from tasting one-note.

Storage & Reheating

Refrigerator: Store lobster and risotto separately in airtight containers for up to 2 days. Keep the reserved butter in a sealed jar.
Freezer: Cooked lobster tails freeze, but texture suffers. Not recommended for lobster in this recipe. Risotto can be frozen for up to 1 month; cool quickly and pack into shallow containers.
Thawing: Thaw frozen risotto overnight in the fridge.
Reheating: Reheat gently on the stove. For risotto, add 30–60 ml (2–4 tbsp) water or stock and stir over low heat until heated through, about 5–7 minutes. Warm lobster in the reserved butter at 55–60°C (131–140°F) for 4–6 minutes. Avoid the microwave to prevent rubbery lobster.

Variations & Substitutions

Lemon-Butter Variation: Add extra lemon zest and substitute half the Parmesan with mascarpone (60 g / 1/4 cup) for a silkier mouthfeel. Cooking times unchanged.
Gluten-Free: This recipe is naturally gluten-free if you use gluten-free stock. No measurement changes required.
Spicy Take: Stir 1/4 tsp cayenne into the finishing butter and add a pinch to the risotto for gentle heat.
Cream-Lighter Version: Reduce butter by 60–90 g (1/4–1/3 cup) and finish the risotto with 60 ml (1/4 cup) low-fat crème fraîche. Texture is slightly less glossy.
Surf & Turf: Serve alongside slices of baked ham with pineapple glaze for a celebratory spread; keep lobster method unchanged.

Serving suggestions & pairings

Simple green salad with lemon vinaigrette: cuts richness and adds crunch.
Roasted or steamed asparagus with a dot of butter works well.
For a starch alternative, serve with mashed sweet potatoes with brown butter for autumnal contrast.
Wine pairing: A crisp Chablis or unoaked Chardonnay balances the butter and shellfish.
For a lighter shellfish course, consider serving this after a baked shrimp appetizer; see our baked shrimp scampi for a complementary starter.

Nutrition information (per serving)
Serving size: 1 lobster tail with about 1 cup risotto. Recipe yields 4 servings.

Calories: 760 kcal
Total Fat: 50 g
Saturated Fat: 30 g
Cholesterol: 220 mg
Sodium: 820 mg
Total Carbohydrates: 46 g
Dietary Fiber: 1.5 g
Sugars: 2 g
Protein: 34 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently asked questions

Q: Why did my lobster turn out rubbery?
A: Rubberiness means it was overcooked. Lobster needs gentle, low-temperature poaching. Keep butter at 60–65°C (140–149°F) and stop when internal temp hits 52–54°C (125–130°F).

Q: Can I make this without dairy?
A: You can, but texture changes. Replace butter with 240 ml (1 cup) neutral oil and add 90 ml (6 tbsp) coconut cream to the risotto for silkiness. Flavor will be different.

Q: Can I double this recipe for a larger party?
A: Yes. Use a larger shallow pan so lobster tails poach in a single layer. Poaching time is similar but monitor temperature closely. Stirring risotto in bigger batches may take 2–4 minutes longer.

Q: Can I prepare this the night before?
A: Yes. Poach lobster and store it in the poaching butter in the fridge for up to 24 hours. Rewarm gently in the butter before serving. Make the risotto up to 90% done, cool, and finish before plating.

Q: How long does this keep in the fridge?
A: Store lobster and risotto separately in airtight containers for up to 2 days. Use the reserved butter within the same time frame.

Q: What stock is best for the risotto?
A: A clean shellfish or fish stock enhances the lobster flavor. Low-sodium chicken stock works if shellfish stock is unavailable.

Q: Is it safe to poach lobster in butter?
A: Yes, when done at controlled low temperatures. Butter is a safe medium if you keep it under 65°C (149°F) and avoid boiling.

Conclusion

If you want further inspiration or a slightly different take, try the detailed approach in Butter Lobster Risotto – The Flavor Bender for extra notes on sauce technique. For a beer-and-butter twist with saison, see Beer and Butter Poached Lobster with Saison Risotto – Domestic Fits.