Butter Poached Lobster Tails With Saffron Risotto

Anyone who has made risotto and also watched “The Karate Kid” would agree Mr. Miyagi should of had Daniel-San skip wax on, wax off. He should of had Daniel make risotto. Stir right, stir left. Constant stirring is the trick to making risotto. However, the work is definitely worth the reward with this luscious, creamy dish.

As a huge fan of Gordon Ramsey, every week I see his butter poached lobster risotto being sent to tables on his show Hell’s Kitchen. After this week’s episode, “The Beast” had an uncontrollable desire to feast on this delectable dish. As the servant to “The Beast”, I became inspired to create my version of this Gordon Ramsey classic.

There is a wide variety of risotto’s that can be made. Regardless of the type, when making a risotto you should use Arborio rice. You may be asking why? Isn’t rice just rice? Simply put, Arborio rice is named after the town Arborio in the province of Vercelli, Italy. It is a short-grain Italian rice which has firm grains and a creaminess that you cannot find in a typical white rice. Due to the starchy taste, it combines well with many different flavors.

Making risotto is not a quick process. You need to add the broth slowly letting the rice absorb it before adding more. It is to be cooked uncovered as you continually stir it, tasting it along the way. Done properly, will result in a stunning, creamy and flavorful dish.


  • 2 Lobster tails
  • 2 1/2 Sticks unsalted butter (Cut into around 1/2 tablespoon sizes)
  • 1 Tablespoon vegetable oil
  • 32 Oz Chicken stock
  • 1 Cup of dry white wine
  • Large pinch of Saffron
  • 1 Shallot minced
  • 1 Cup Arborio rice
  • 2 Teaspoons minced fresh parsley
  • 1/4 Cup grated Parmigiano cheese
  • 4 Tablespoons of water
  • 1/4 Cup apple cider vinegar
  • 1/2 Teaspoon of salt
  • 2 Wooden skewers



  • In a pot, bring the chicken stock to a simmer.
  • In a skillet, heat the oil over medium heat. Add the shallot and cook until it becomes translucent and tender. It will take approximately 3 to 4 minutes. Stir the shallots so they do not burn.
  • Add the rice and the salt. Sauté for about 2 to 3 minutes until the rice becomes translucent.
  • Slowly add the white wine and the saffron. Bring it to a simmer as you continually stir, until the rice absorbs most of the wine.
  • Add two ladles of the chicken stock to the rice. Stirring constantly while it simmers until the rice absorbs most of the stock.
  • Slowly add more of the chicken stock, one ladle at a time. Let the rice absorb each ladle before adding the next. Stirring the rice the entire time.
  • Taste the risotto along the way. Once the stock has been absorbed and there is a creaminess to it, you are ready for the next step.
  • Remove from the heat and stir in the grated cheese and 1 tablespoon of butter.
  • Cover and let it sit for a minimum of two minutes.

Butter Poached Lobster Tails

  • Bring a pot of water with the apple cider vinegar to a boil
  • Remove from heat and add steep the lobster tails for about 2-3 minutes. This will make it easy to remove the lobster tails from their shells. (Steep basically means soak)
  • Let the lobster tails cool down and remove the tail meat in one piece from the shell.
  • Place the skewer lengthwise through the lobster tail meat. This will prevent the lobster tail from curling when you poach it. You can do these first four steps simultaneously as you are making the risotto.
  • About ten minutes before the risotto is complete continue with the butter poaching process.
  • In a skillet add the water over medium heat. Once the water starts bubbling slowly add the butter in pieces. As the butter melts, add a few more pieces. If you overheat the butter it could separate. Throughout this process, gently stir the butter.
  • Add the parsley and stir it to combine the parsley completely with the butter.
  • Add the lobster tails to the skillet over low heat and continually baste them with the butter mixture. Be careful not to overcook the lobster tails. They should have an internal temperature of 143 to 145 degrees.
  • Plate the risotto, add the lobster tails on top. Then drizzle some of the butter mixture over the dish and immediately serve.

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