Lemon Garlic Lobster Orzo

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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.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Side Dish

Cuisine: American, Italian American

Servings:

Author: Julie Maestre

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.

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