Lobster Risotto is a luxurious and creamy dish that combines the rich flavors of lobster with the creamy texture of risotto. This dish is perfect for special occasions or when you want to impress your guests with a gourmet meal. The lobster is cooked to perfection and served on a bed of creamy risotto, garnished with fresh herbs and a drizzle of butter.
Ingredients:
- 2 lobster tails
- 1 cup Arborio rice
- 4 cups chicken or seafood stock
- 1/2 cup white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions:
- Begin by preparing the lobster tails. Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 5-7 minutes, until the shells are bright red and the meat is opaque. Remove the lobster tails from the water and let them cool slightly. Once cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Add the Arborio rice to the saucepan and stir to coat the rice with the oil. Cook for 2-3 minutes, until the rice is lightly toasted.
- Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
- Begin adding the stock to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Stir in the chopped lobster meat, Parmesan cheese, and butter. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, until the lobster is heated through and the cheese and butter are melted and incorporated into the risotto.
- Remove the risotto from the heat and let it sit for a couple of minutes to thicken slightly. Serve the lobster risotto in bowls, garnished with fresh parsley and lemon wedges, if desired.
Serve: This recipe serves 2-3 people.
Calories: Approximately 600-700 calories per serving, depending on portion size and specific ingredients used.
Enjoy your cooking! If you have any other requests or need more recipes, feel free to ask.