Description
A luxurious and creamy lobster risotto, perfect for a special dinner with its rich seafood flavor and velvety texture.
Ingredients
- 2 lobster tails (about 6 oz each)
- 4 cups seafood stock
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 tbsp chopped fresh parsley (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Bring the seafood stock to a simmer in a saucepan and keep warm over low heat.
- Cook lobster tails in boiling water for about 5-6 minutes until shells are bright red and meat is opaque. Let cool slightly, then remove meat and chop into bite-sized pieces.
- In a large skillet or saucepan, heat olive oil and 1 tbsp of butter over medium heat. Add shallots and garlic and sauté until soft and fragrant, about 2-3 minutes.
- Add Arborio rice and stir to coat in the oil and butter, cooking for 1-2 minutes until lightly toasted.
- Pour in white wine and cook, stirring, until mostly absorbed.
- Add warm stock 1 ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until rice is tender and creamy, about 18-20 minutes.
- Stir in the remaining 1 tbsp of butter, Parmesan cheese, heavy cream, and chopped lobster meat. Cook for another 2-3 minutes to heat through.
- Season with salt and pepper to taste. Serve garnished with parsley and lemon wedges if desired.
Notes
- Use fresh lobster for the best flavor, but frozen can work in a pinch.
- Do not overcook the lobster, as it can become rubbery.
- Stirring constantly helps release the starch from the rice for a creamy texture.