Ingredients
- 4 Lobster tails 3 to 4 ounces per portion
- 1 tbsp Extra-virgin olive oil plus a teaspoon or two for drizzling the lobster
- 4 Wooden skewers
- 4 tbsp Shallot minced
- 4 cloves Garlic sliced thin
- 1/4 cup White wine
- 1 cup Arborio rice
- 4 cups Lobster broth substitute shrimp or chicken broth if needed (may not need it all)
- 2 tsp Lemon zest plus more for garnishing
- 6 sprigs Fresh thyme
- 2 tbsp Butter
- 1/4 cup Heavy cream
- 1 cup Green Peas
- 1/2 cup Parmesan cheese grated
- 2 tsp Fresh tarragon chopped or more if needed to taste, plus more for garnish
Instructions
- Cut the top of the lobster shell with scissors and gently pry it apart. Gently remove the meat from the shell. Season the meat with salt and pepper. Place the meat back into the shell (this will give it protection from drying out during cooking). Drizzle with a little oil. Thread the wooden skewer through the meat so that it stays flat and doesnt curl up while cooking. Refrigerate until you are ready to cook.
- Heat a pot over medium heat. Once hot, add the oil, shallot, and garlic. Saute until golden brown. Stir in the wine to deglaze the pot. Simmer until the wine mostly evaporates. Add the rice and stir. Sauté for 1-2 minutes.
- Add 1-2 ladles full of broth, thyme, lemon zest. Simmer until it is absorbed. Repeat this process until the rice is tender, (you may not need to use all of the broth - it should take about 20-30 minutes). Once the rice is tender add in the butter, cream, and peas.
- Simmer until it is creamy and thick, but not soupy. Remove from the heat and stir in the parmesan and tarragon. Season with salt to taste.
- In the meantime, once the rice is close to being done, preeat the oven broiler on low. Place the lobster on a foil lined baking sheet and under the broiler to an internal temperature of 125 degrees using a thermometer.
- Remove the lobster from the shell and serve over the risotto. Garnish with tarragon and fresh lemon zest. Crack some from black pepper over top.
Video
Notes
Pro Tip: Lobster broth may be sold canned or as a concentrated base that you have to mix with water, If you cannot find it substitute shrimp broth or base or chicken broth.
Nutrition
Calories: 430kcal | Carbohydrates: 49g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 395mg | Potassium: 299mg | Fiber: 4g | Sugar: 3g | Vitamin A: 884IU | Vitamin C: 19mg | Calcium: 223mg | Iron: 4mg
Lobster Risotto
Ingredients
- 4 Lobster tails 3 to 4 ounces per portion
- 1 tbsp Extra-virgin olive oil plus a teaspoon or two for drizzling the lobster
- 4 Wooden skewers
- 4 tbsp Shallot minced
- 4 cloves Garlic sliced thin
- 1/4 cup White wine
- 1 cup Arborio rice
- 4 cups Lobster broth substitute shrimp or chicken broth if needed (may not need it all)
- 2 tsp Lemon zest plus more for garnishing
- 6 sprigs Fresh thyme
- 2 tbsp Butter
- 1/4 cup Heavy cream
- 1 cup Green Peas
- 1/2 cup Parmesan cheese grated
- 2 tsp Fresh tarragon chopped or more if needed to taste, plus more for garnish
Instructions
- Cut the top of the lobster shell with scissors and gently pry it apart. Gently remove the meat from the shell. Season the meat with salt and pepper. Place the meat back into the shell (this will give it protection from drying out during cooking). Drizzle with a little oil. Thread the wooden skewer through the meat so that it stays flat and doesnt curl up while cooking. Refrigerate until you are ready to cook.
- Heat a pot over medium heat. Once hot, add the oil, shallot, and garlic. Saute until golden brown. Stir in the wine to deglaze the pot. Simmer until the wine mostly evaporates. Add the rice and stir. Sauté for 1-2 minutes.
- Add 1-2 ladles full of broth, thyme, lemon zest. Simmer until it is absorbed. Repeat this process until the rice is tender, (you may not need to use all of the broth - it should take about 20-30 minutes). Once the rice is tender add in the butter, cream, and peas.
- Simmer until it is creamy and thick, but not soupy. Remove from the heat and stir in the parmesan and tarragon. Season with salt to taste.
- In the meantime, once the rice is close to being done, preeat the oven broiler on low. Place the lobster on a foil lined baking sheet and under the broiler to an internal temperature of 125 degrees using a thermometer.
- Remove the lobster from the shell and serve over the risotto. Garnish with tarragon and fresh lemon zest. Crack some from black pepper over top.
Video
Notes
Pro Tip: Lobster broth may be sold canned or as a concentrated base that you have to mix with water, If you cannot find it substitute shrimp broth or base or chicken broth.
Nutrition
Calories: 430kcalCarbohydrates: 49gProtein: 16gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 84mgSodium: 395mgPotassium: 299mgFiber: 4gSugar: 3gVitamin A: 884IUVitamin C: 19mgCalcium: 223mgIron: 4mg
Tried this recipe?Let us know how it was!