Lobster Risotto

Lobster Risotto

Ingredients:

For the Lobster:

• 2 lobster tails
• 2 tablespoons butter, melted
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Risotto:

• 4 cups chicken or seafood broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Paprika (optional, for garnish)

Instructions:

1. Prepare the Lobster:
   • Preheat your oven to 375°F (190°C).
   • Using kitchen shears, cut the top shell of the lobster tails lengthwise down the middle.
   • Gently pull the lobster meat out of the shell, keeping it attached at the end.
   • Place the lobster tails on a baking sheet, brush with melted butter, and season with salt and black pepper.
   • Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through.
   • Remove from the oven and set aside.
2. Prepare the Broth:
   • In a medium saucepan, heat the broth over low heat and keep it warm.
3. Cook the Risotto:
   • In a large pot or skillet, heat the olive oil over medium heat.
   • Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
   • Pour in the dry white wine and stir until it has been absorbed by the rice.
4. Add the Broth:
   • Begin adding the warm broth, one ladleful at a time, stirring constantly.
   • Allow each addition of broth to be absorbed by the rice before adding the next ladleful.
   • Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
5. Finish the Risotto:
   • Stir in the grated Parmesan cheese and butter.
   • Season with salt and black pepper to taste.
6. Assemble the Dish:
   • Serve the risotto in bowls, topped with the baked lobster tails.
   • Garnish with chopped fresh parsley and a sprinkle of paprika if desired.

Enjoy your luxurious lobster risotto!