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This elegant, yet easy one-pan dinner features buttery lobster, toasted orzo, sweet peas, parmesan and lemon. Perfect for a special dinner, date night or entertaining.
Serve with extra parmesan, fresh parsley and lemon wedges for a beautiful restaurant-style meal at home. For more lobster recipes, check out these classic lobster rolls, lobster fried rice, and lobster cargot!
Table of Contents
This recipe was inspired by a dish I had at a restaurant by the water that I absolutely fell in love with. The combination of tender lobster, buttery orzo, fresh lemon, and plenty of garlic was so simple but ridiculously good.
I knew I had to recreate it at home, and honestly, it turned out even better than I remembered!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Lobster Tails – The star of the recipe! I purchased 4 small lobster tails (or you can use 2 large ones) at the grocery store, make sure to completely thaw them if frozen. Best part? No need to broil or steam, you’ll just sauté it in some butter. Easiest way to cook it!
- Lemon zest and juice – Fresh lemon adds brightness and acidity and always goes great with seafood. The zest adds even more fresh lemon flavor!
- Parmesan cheese – Freshly grated Parmesan adds a salty, nutty flavor and helps thicken the sauce so it beautifully coats the orzo.
- Butter – I recommend using unsalted butter so you have more control over the seasoning.
- Peas – add a touch of sweetness and a pop of freshness that works so well with lobster. Frozen peas are perfect here, there’s no need to thaw them first.
- Heavy cream – You only need enough to make the orzo creamy without overpowering the delicate lobster!
Top Tips
- Don’t leave the lobster in the skillet for the entire orzo cooking time. Searing it briefly first creates big flavor, while finishing it in the nearly cooked orzo allows the meat to gently cook through.
- Gently simmer the orzo rather than a high boil. This allows for the best texture of the orzo.
- If the orzo is too thick, add a splash of broth or cream.
- Adding 1 tablespoon of cold butter at the end is a finishing technique called monter au beurre. It creates a smoother, richer, and glossier texture.
- If desired, save your lobster shells to make stock.
FAQS:
What can I serve with this recipe?
This meal pairs well with a simple arugula salad or you can serve it as a side dish and serve it with ribeye steak or baked salmon.
Can I use lobster claw meat?
Lobster tail meat is best for this recipe because it holds its texture beautifully and gives you those gorgeous substantial pieces throughout the creamy orzo
Can I use frozen lobster meat?
Yes. Thaw it completely in the fridge, then pat it very dry before cutting.
How do I know when the lobster is fully cooked?
It should be opaque, firm but tender and just cooked through. Avoid prolonged cooking, which can make the texture turn rubbery.
Can I use bottled lemon juice?
I recommend using fresh lemon juice and zest for the best flavor.
Can I use a different type of broth?
Certainly! Try using stock, vegetable broth, chicken stock, or even seafood stock.
Storage:
Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
I do not recommend freezing this recipe.
To reheat:
Reheat gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce if needed. Stir occasionally until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Lemon Garlic Lobster Orzo
Ingredients
- 10 ounces of raw lobster tail meat, cut into bite-sized pieces (about 4 small-medium lobster tails or 2 large tails)
- 1 tablespoon olive oil
- 4 tablespoons cold unsalted butter, divided
- 1 medium shallot, finely diced
- 3 garlic cloves, minced
- 1 ½ cups dry orzo
- 3 cups chicken broth or stock
- 1 cup frozen peas
- ¼ cup heavy cream
- ½ cup finely grated parmesan cheese, plus more for serving
- ¼ teaspoon red pepper flakes, or to taste, optional
- 2 tablespoons fresh lemon juice
- ¼ cup finely chopped fresh parsley
- 2 teaspoons lemon zest
- salt and pepper to taste
Instructions
- Pat the lobster pieces dry with paper towels. Lightly season with salt and pepper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted and just beginning to foam, add the lobster pieces in a single layer.
- Cook for about 1-2 minutes, then flip pieces and cook for another 1 minute, until the outside is opaque and lightly seared. The lobster does not need to be completely cooked through at this point. Transfer to a plate and loosely tent with foil.
- Reduce heat to medium and melt 2 tablespoons of butter. Add the minced shallot and cook for 2-3 minutes, stirring occasionally, until softened. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
- Add the dry orzo and cook for 2-3 minutes, stirring frequently, until lightly toasted and fragrant.
- Pour in the broth and scrape up any browned bits from the bottom of the skillet. Bring to a gentle simmer. Cook, uncovered, according to package instructions until nearly al dente and most of the broth has been absorbed. Stir frequently to prevent sticking to the pan.
- Stir in the frozen peas and cook for 1-2 minutes, until heated through and the orzo is tender.
- Reduce heat to low. Stir in the parmesan and heavy cream. Season with additional salt and pepper to taste.
- Return the lobster pieces and all of its juices to the skillet. Gently fold into the orzo and cook for 1-2 minutes, just until the lobster is fully opaque and cooked through. Avoid overcooking.
- Remove from the heat and stir in the remaining 1 tablespoon of butter, lemon juice, and lemon zest until the butter is melted.
- Garnish with fresh parsley and additional parmesan. Serve with lemon wedges on the side.
Notes
- Don’t leave the lobster in the skillet for the entire orzo cooking time. Searing it briefly first creates big flavor, while finishing it in the nearly cooked orzo allows the meat to gently cook through.
- Gently simmer the orzo rather than a high boil. This allows for the best texture of the orzo.
- If the orzo is too thick, add a splash of broth or cream.
- Adding 1 tablespoon of cold butter at the end is a finishing technique called monter au beurre. It creates a smoother, richer, and glossier texture.
- If desired, save your lobster shells to make stock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
