Jul 14 2026
Restaurants›Jubans Restaurant & Bar›Lobster 2 Ways Recipe

Lobster 2 Ways Recipe

Inspired by Jubans Restaurant & Bar
Time1h
Serves2

Broiled Lobster Tail, Lobster & Spinach Risotto, Lemon, Beurre Blanc, Caper Relish

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Ingredients

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Broiled Lobster Tail

Lobster & Spinach Risotto

Beurre Blanc

Caper Relish

Method

Broiled Lobster Tail

  1. 1

    Prepare the Lobster

    Preheat the broiler to high. Using kitchen scissors, cut the top shell of the lobster tails down the middle, exposing the meat. Remove any veins.

  2. 2

    Season and Broil

    In a bowl, melt the butter and mix in garlic, paprika, lemon juice, salt, and black pepper. Brush the mixture over the lobster meat. Broil tails for 8-10 minutes, basting occasionally, until the meat is opaque and cooked through.

Lobster & Spinach Risotto

  1. 3

    Sauté the Onions

    In a large saucepan, heat olive oil over medium heat. Add chopped onions and cook until translucent.

  2. 4

    Cook the Risotto

    Add arborio rice to the pan and toast for 2 minutes. Pour in white wine, stirring until absorbed. Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed before adding more.

  3. 5

    Add Spinach and Lobster

    When the rice is creamy and cooked, stir in fresh spinach until wilted and add lobster meat. Season with salt and pepper, then mix in Parmesan cheese.

Beurre Blanc

  1. 6

    Make the Sauce

    In a saucepan, combine white wine and shallots. Simmer until reduced by half. Add heavy cream and simmer for 2 more minutes.

  2. 7

    Emulsify with Butter

    Remove from heat and whisk in the cold butter, piece by piece, until fully incorporated. Season with salt and pepper.

Caper Relish

  1. 8

    Combine Ingredients

    In a small bowl, mix capers, lemon juice, parsley, and olive oil. Stir until well combined.

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