Lemon-Herb Lobster with Garlicky Orzo

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Lemon-Herb Lobster with Garlicky Orzo AI-generated image
25 minTotal time
MediumDifficulty
470kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Orzo Small pasta such as ditalini, cooked according to its package directions.
  • Unsalted butter An equal amount of olive oil for a lighter, dairy-free finish.
  • Chicken or vegetable broth An equal amount of seafood stock.
  • Parmesan Pecorino Romano, using a slightly smaller amount because it is saltier.

Nutrition per serving

Estimated values for 1 serving, 470 kcal

Protein34 g
Carbohydrates43 g
Fat17 g

Fiber 2 g · Sugar 2 g · Sodium 780 mg

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Tender lobster and toasted orzo come together in a bright, buttery sauce with lemon, garlic, and fresh herbs. A polished yet approachable main dish for a special dinner.

Main Dish International

Steps

  1. Bring a small saucepan of salted water to a boil. Cook the orzo until just tender according to the package directions, then drain.
  2. While the orzo cooks, cut the lobster meat into bite-size pieces and pat it dry.
  3. Melt the butter with the olive oil in a skillet over medium-low heat. Add the garlic and stir for about 30 seconds, just until fragrant.
  4. Add the broth and cooked orzo. Simmer gently for 2 minutes, stirring, until the orzo is glossy and most of the broth is absorbed.
  5. Fold in the lobster and warm gently for 1–2 minutes, until heated through; avoid prolonged cooking so it stays tender.
  6. Stir in the lemon juice, zest, parsley, and Parmesan. Season with salt and pepper, then serve promptly.

Tips for Lemon-Herb Lobster with Garlicky Orzo

  • Choose lobster meat that looks moist and opaque, without a strong fishy smell.
  • A wide skillet gives the orzo room to absorb broth evenly without clumping.
  • For a special presentation, finish with a little extra lemon zest and parsley at the table.

Drink pairing

A crisp, unoaked Chardonnay
Its fresh acidity complements the lemon and herbs, while its body stands up to the buttery sauce and lobster.

0% option: Sparkling water with a lemon twist

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, adding a splash of broth if the orzo has thickened.

Frequently asked questions

Can I use frozen cooked lobster?
Yes. Thaw it in the refrigerator, drain well, and pat dry before adding it; excess moisture can make the sauce watery.

How can I tell when the lobster is warmed through?
The pieces should feel hot in the center and remain tender. Stir gently and avoid extended cooking, which can make lobster rubbery.

Can I prepare any part ahead?
Cook and drain the orzo ahead, then refrigerate it separately. For the best texture, finish the dish with the lobster shortly before serving.
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