Poached Lobster Risotto Recipe
Risotto / Sweet Peas / Roasted Summer Tomato / Mascarpone Cream
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Ingredients
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Ingredients
Method
Instructions
- 1
Poach the Lobster
In a pot of simmering water, poach the lobster tails for about 5-7 minutes until cooked through. Remove from water and let cool. Extract the meat and chop it into bite-sized pieces.
- 2
Prepare the Broth
In a separate pot, heat the chicken or seafood broth and keep it warm over low heat.
- 3
Sauté Aromatics
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and diced shallot and sauté until translucent, about 3-4 minutes.
- 4
Cook the Rice
Add the arborio rice to the skillet and toast for 1-2 minutes. Pour in the white wine and cook until absorbed.
- 5
Add Broth Gradually
Begin adding the warm broth one ladle at a time, stirring frequently until each addition is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Stir in the sweet peas, lobster meat, and mascarpone cheese. Season with salt and black pepper to taste. Remove from heat.
- 7
Serve
Plate the risotto and top with roasted summer tomatoes and a sprinkle of fresh parsley.
