Wild Lobster Tail Risotto Recipe

Prepare lobster tails

Using kitchen shears, cut the top shell of each lobster tail lengthwise down the center to expose the meat. Gently loosen the tail meat from the shell but leave it attached at the base; lift the meat and rest it on top of the shell for even cooking.

Season and sear

Pat lobster meat dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tsp olive oil and 2 tbs unsalted butter in a large skillet over medium-high heat until foaming. Place lobster tails meat-side down and sear 1.5–2 minutes until lightly golden. Flip and cook 1–1.5 minutes more until just opaque (internal temperature ~135–140°F / 57–60°C). Remove to a plate, squeeze 1/2 lemon over the meat, tent with foil and keep warm.

In a small saucepan combine 1/4 cup extra-virgin olive oil and 3 thyme sprigs. Warm gently over low heat for 6–8 minutes — do not let the oil simmer or smoke. Remove from heat and let steep 10 minutes. Remove thyme sprigs, season oil with 1/4 tsp sea salt, and set aside at room temperature.

Heat stock

Place 5 cups of stock in a saucepan and keep it at a bare simmer over low heat throughout cooking.

Sauté aromatics

In a heavy-bottomed saucepan or wide sauté pan, melt 2 tbs unsalted butter with 1 tbs olive oil over medium heat. Add the minced shallot and cook, stirring, until translucent and soft, about 3 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Toast rice

Add 1.5 cups Arborio rice to the pan and stir to coat each grain with fat. Cook, stirring constantly, until the edges of the rice become translucent and there is a faint nutty aroma, 1.5–2 minutes.

Deglaze

Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Cook risotto

Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, or until the rice is creamy and al dente (slight bite at center). Adjust heat as needed to maintain a gentle simmer—do not boil vigorously.

Finish risotto

When the rice is just tender, remove from heat. Stir in 1/2 cup grated Parmesan, 2 tbs heavy cream (optional), 2 tbs unsalted butter (from the Risotto ingredients), 1/4 tsp black pepper and 1/2 tsp fine sea salt. Stir vigorously for 1 minute to create a glossy, creamy texture. Taste and adjust seasoning. Fold in 1 tbs chopped fresh chives.

Spoon a generous portion of risotto into warmed shallow bowls. Slice each lobster tail meat into 1/2-inch medallions or leave whole and place on top of the risotto.

Drizzle 1–2 teaspoons of the thyme-infused olive oil over the lobster and risotto. Scatter 1 tsp fresh thyme leaves and optional microgreens over each plate. Finish with a light grind of black pepper and, if desired, an extra few shaves of Parmesan.