Lobster Tail Recipe
Wild mushroom risotto, lemon butter and fried capers
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Ingredients
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Lobster Tail
Wild Mushroom Risotto
Fried Capers
Method
Preparation
- 1
Cook the Lobster
Preheat oven to 375°F (190°C). Melt butter in a small saucepan over medium heat, add minced garlic, and cook until fragrant. Add lemon juice, salt, and pepper. Place lobster tails on a baking sheet, brush with the butter mixture, and bake for 12-15 minutes or until the meat is opaque.
- 2
Prepare the Risotto
In a saucepan, heat chicken broth and keep warm. In a separate large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add minced garlic and sliced wild mushrooms, cooking for another 3-4 minutes. Stir in Arborio rice and cook for 1-2 minutes. Gradually add warm chicken broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente. Stir in Parmesan cheese, salt, and pepper.
- 3
