Lobster Tail Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   In a pot of boiling salted water, cook the lobster tails for about 6-8 minutes until they turn bright red. Remove them, cool slightly, and then extract the meat. Chop the lobster meat into bite-sized pieces and set aside.

2. 2

   Cook the Scallions and Garlic

   In a large saucepan, heat olive oil over medium heat. Add chopped scallions and minced garlic, and sauté for about 2-3 minutes until the scallions are soft.

3. 3

   Toast the Rice

   Stir in the Arborio rice and toast it for about 1-2 minutes until it becomes slightly translucent.

4. 4

   Add Stock Gradually

   Begin adding the chicken stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more stock. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

5. 5

   Incorporate Peas and Lobster

   When the rice is nearly done, fold in the English peas and the reserved lobster meat. Cook for an additional 2-3 minutes until the peas are tender and heated through.

6. 6

   Finish with Herb Butter and Cheese

   Remove from heat, stir in the herb butter and Parmesan cheese. Season with salt and black pepper to taste. Serve immediately.