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Ingredients
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Lobster Tail
Risotto
Herb Butter
Confit Lemon
Method
Prepare the Confit Lemon
- 1
Confit Lemons
In a saucepan, combine water and salt. Bring to a boil. Add lemons and simmer for about 30 minutes. Let cool, then refrigerate for at least 24 hours.
Prepare the Herb Butter
- 2
Herb Butter
In a bowl, mix softened butter with chopped chives, dill, and lemon zest. Set aside.
Cook the Lobster Tail
- 3
Make the Risotto
- 4
Risotto
In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in the arborio rice and cook for 2 minutes. Gradually add broth and wine, one ladle at a time, stirring constantly until absorbed. After about 18-20 minutes, stir in parmesan cheese and parsley.
