Lemon Butter Lobster Risotto with Tomato Bruschetta and Mixed Greens Salad

This luxurious lobster risotto brings together tender chunks of lobster in a velvety, truffle-kissed arborio rice, brightened with fresh lemon and butter. The creamy risotto is perfectly balanced by crispy baguette rounds topped with balsamic tomato bruschetta and a light mixed greens salad.

While this dish feels restaurant-worthy, it’s surprisingly achievable at home. The key is patience as you slowly add warm water to the rice, stirring until each addition is absorbed, creating that signature creamy texture. The result is a showstopping meal that’s sure to impress.

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Ingredients

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

8 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring 5 cups water to a boil in a medium pot, then reduce to a low simmer (you’ll use this in step 5). Wash and dry produce. Dice tomatoes into ¼-inch pieces. Halve, peel and finely dice onion. Quarter lemon. Using kitchen shears, cut along underside of each lobster shell, leaving meat intact and stopping at tail. Pull sides apart to expose meat, remove meat and cut into ½-inch pieces. Discard shells. Place lobster meat in a medium bowl. Wash cutting board thoroughly before proceeding.
2. Slice baguette crosswise into 8-10 rounds. Spread on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake on top rack until golden brown, 8-10 minutes.
3. In a small bowl, combine tomatoes, half the garlic powder, half the balsamic glaze, 1 tablespoon diced onion, a drizzle of olive oil, salt and pepper.
4. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Add remaining onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. Add rice, half the Tuscan Heat Spice, remaining garlic powder, 1 tablespoon butter and a big pinch of salt (about ½ teaspoon). Cook, stirring often, until rice is translucent, 1-2 minutes.
5. Add 1 cup simmering water and stock concentrates to the pan with rice. Cook, stirring, until liquid is mostly absorbed. Repeat with remaining simmering water, adding ½ cup at a time and stirring until absorbed, until rice is al dente and creamy, 25-30 minutes. Stir in cream sauce base; cook until slightly thickened, 1 minute. Turn off heat; stir in half the truffle seasoning. (Risotto should be loose; it will thicken as it cools.)
6. Heat 2 tablespoons butter in a small pan over medium heat. Add lobster and cook, stirring occasionally, until cooked through, 2-3 minutes. Turn off heat; stir in a squeeze of lemon juice, salt and pepper. Stir lobster and lemon butter into the risotto. Taste and adjust seasoning.
7. In a large bowl, toss mixed greens with Italian dressing. Using a slotted spoon, spoon balsamic tomatoes onto crostini. Divide lobster risotto between bowls; season with pepper. Serve with tomato bruschetta crostini, salad and remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, thaw them completely in the refrigerator before cooking. Pat dry before using.

What can I substitute for truffle seasoning?

You can omit it or add a pinch of dried porcini powder for an earthy flavor.

How do I store leftovers?

Store risotto and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat risotto gently with a splash of water.