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RECIPES

Lobster Risotto

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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!

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