WOULD YOU EAT THIS TREMENDOUS LEMON BUTTER LOBSTER RISOTTO
Ingredients:
For the Lobster:
2 lobster tails
1/4 cup butter
1 clove garlic, minced
1 tbsp lemon juice
Salt and pepper to taste
For the Risotto:
1 1/2 cups Arborio rice
4 cups seafood broth (or chicken broth)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated
2 tbsp butter
1 tbsp olive oil
Zest of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Lobster:
In a medium skillet, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the lobster tails, season with salt and pepper, and cook for 5-7 minutes, occasionally basting with butter, until the lobster meat is opaque and cooked through.
Drizzle with lemon juice and set aside. Once cooled, remove the lobster meat from the shells and chop into bite-sized pieces.
Make the Risotto:
In a large skillet, heat the olive oil and 1 tbsp of butter over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
Stir in the Arborio rice, toasting it for 1-2 minutes until the edges become translucent.
Pour in the white wine and cook, stirring frequently, until most of the wine has evaporated.
Gradually add the broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, until the risotto is creamy and the rice is al dente.
Finish the Risotto:
Stir in the Parmesan cheese, remaining butter, lemon zest, salt, and pepper. Add the chopped lobster meat and gently fold it into the risotto.
Serve:the risotto hot, garnished with fresh parsley and an extra drizzle of lemon butter if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 600 kcal per serving | Servings: 4
WOULD YOU EAT THIS TREMENDOUS LEMON BUTTER LOBSTER RISOTTO
