Lobster Tail Risotto Recipe
Panko & lemon zest crusted lobster tail, Argentinian shrimp, lobster, grilled green onion, parmesan, truffle oil risotto
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Ingredients
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Seafood
Risotto
Crust
Method
Prepare the Lobster
- 1
Lobster Tail Preparation
Preheat the oven to 375°F (190°C). In a bowl, mix panko breadcrumbs, lemon zest, salt, and pepper. Cut the lobster tails down the center and gently pull the meat out. Place the lobster meat on top of the shell, brush with olive oil, and coat with the panko mixture. Bake for 12-15 minutes or until golden.
- 2
Cook the Shrimp
In a skillet, heat a tablespoon of olive oil over medium heat. Add the Argentinian shrimp and sauté for 3-4 minutes until pink and cooked through. Set aside.
Make the Risotto
- 3
- 4
Cook the Risotto
Add Arborio rice to the pot and stir to coat the grains. Gradually add warm chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 5
Finish the Risotto
Once the rice is creamy and al dente (about 18-20 minutes), stir in grated Parmesan cheese and truffle oil. Mix well to incorporate.
Plate the Dish
- 6
Serve
Spoon the risotto onto plates, top with the baked lobster tails, sautéed Argentinian shrimp, and grilled green onions. Drizzle with additional truffle oil if desired.