Lobster Risotto Recipe
Indulge in our creamy Lobster Risotto, where al dente Arborio rice meets succulent, sweet lobster chunks, all simmered to perfection in a rich, savory seafood broth. Finished with a touch of parmesan and fresh herbs, this dish offers a luxurious and comforting experience that's perfect for any occasion.
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Ingredients
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Lobster Risotto Ingredients
Method
Cooking Directions
Prepare the Lobster
In a pot of boiling salted water, cook the lobster tails for about 8-10 minutes until they are bright red. Remove from water, let cool, then remove meat from shells and chop into bite-sized pieces.
Sauté Aromatics
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the chopped shallots and garlic, sauté until translucent, about 2-3 minutes.
Toast the Rice
Add the Arborio rice to the skillet and toast for about 2 minutes, stirring constantly, until the rice is slightly translucent.
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
Cook the Risotto
Begin adding the broth, one ladle at a time, stirring continuously. Wait until each addition is mostly absorbed before adding the next. This process should take about 18-20 minutes.
Add Lobster and Finish
When the rice is creamy and al dente, stir in the lobster meat, remaining butter, parmesan cheese, parsley, lemon zest, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
Serve
Remove from heat and serve immediately, garnished with additional parsley and parmesan if desired.