Serve immediately in warmed shallow bowls so the risotto spreads in a smooth, glossy layer. Finish with chopped parsley and a light dusting of lemon zest to echo the citrus in the lobster butter. For tidy plating, gently shake the bowl to settle the surface and bring the risotto to a silky, restaurant‑style finish.
Make‑Ahead, Storage & Reheating
Risotto is best enjoyed fresh, but leftovers can be delicious. Cool promptly, then refrigerate in an airtight container. To reheat, warm gently over low heat, stirring in a splash of warm broth until creamy again. Reheat just until hot to preserve the lobster’s tenderness. Freezing isn’t recommended, as it can alter the texture of both rice and seafood.
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