Lobster And Squash Risotto Recipe
Poached Lobster, Butternut Squash, Roasted Mushrooms, Parmesan, Prosciutto, Sage
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Poach the Lobster
Bring a pot of salted water to a boil. Add the lobster tails and cook for about 6-8 minutes until they are opaque. Remove and let cool before peeling the meat. Chop into bite-sized pieces.
- 2
Roast the Mushrooms
Preheat the oven to 400°F (200°C). Toss the mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden.
- 3
Prepare the Risotto
In a saucepan, heat the broth and keep warm. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, and sauté until softened.
- 4
Cook the Risotto
Add the Arborio rice and cook, stirring continuously, until the rice is lightly toasted. Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed before adding the next ladle.
- 5
Add Squash and Seasonings
After about 15 minutes, stir in the butternut squash and continue to cook until the rice is creamy and al dente (about 20 minutes total). Stir in the remaining butter, Parmesan, and sage.
- 6
Combine and Serve
Fold in the poached lobster and roasted mushrooms. Season with salt and black pepper to taste. Serve garnished with crispy prosciutto and additional sage leaves.
