Sweet Pea Lobster Risotto

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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 602kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil plus a teaspoon or two for finishing
  • 4 tbsp Shallot minced
  • 4 cloves Garlic sliced thin
  • 1 cup Arborio rice
  • 4 cups Chicken broth (may not need it all)
  • 1 tsp Fresh rosemary minced, plus more for the bread
  • 2 tbsp Butter
  • 1/4 cup Heavy cream
  • 1 cup Green Peas
  • 1/2 cup Parmesan cheese grated
  • 4 cups Watercress stem trimmed
  • 2 tsp Lemon zest for garnishing
  • 4 slices Crusty bread toasted and buttered, sprinkled with rosemary

Poached Lobster

  • 4 Lobster tails 3 to 4 ounces per portion
  • 4 Wooden skewers
  • 4 tbsp Butter

Instructions

  • Heat a pot over medium heat. Once hot, add the oil, shallot, and garlic. Saute until golden brown. Add the rice and stir. Sauté for 1-2 minutes.
  • Add 1-2 ladles full of broth and rosemary. 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. Season with salt to taste.
  • While the rice is cooking, cut the top of the lobster shell with scissors and gently pry it apart. Gently remove the tail from the shell. Season the meat with salt and pepper. Thread the wooden skewer through the tail so that it stays flat and doesnt curl up while cooking.
  • Melt the butter for the lobster in a saute pan on medium low heat. Place the lobster skewer into the pan and slowly cook, rotating on all sides, to reach an internal temperature of 120 degrees using a thermometer.
  • Place the lobster over a bed of watercress with the risotto. Grate fresh lemon zest and fresh cracked black pepper over top. Drizzle with olive oil. Serve with bread.

Video

Nutrition

Calories: 602kcal | Carbohydrates: 60g | Protein: 20g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1481mg | Potassium: 596mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2258IU | Vitamin C: 50mg | Calcium: 307mg | Iron: 5mg

Sweet Pea Lobster Risotto

No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 602 kcal

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil plus a teaspoon or two for finishing
  • 4 tbsp Shallot minced
  • 4 cloves Garlic sliced thin
  • 1 cup Arborio rice
  • 4 cups Chicken broth (may not need it all)
  • 1 tsp Fresh rosemary minced, plus more for the bread
  • 2 tbsp Butter
  • 1/4 cup Heavy cream
  • 1 cup Green Peas
  • 1/2 cup Parmesan cheese grated
  • 4 cups Watercress stem trimmed
  • 2 tsp Lemon zest for garnishing
  • 4 slices Crusty bread toasted and buttered, sprinkled with rosemary

Poached Lobster

  • 4 Lobster tails 3 to 4 ounces per portion
  • 4 Wooden skewers
  • 4 tbsp Butter

Instructions
 

  • Heat a pot over medium heat. Once hot, add the oil, shallot, and garlic. Saute until golden brown. Add the rice and stir. Sauté for 1-2 minutes.
  • Add 1-2 ladles full of broth and rosemary. 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. Season with salt to taste.
  • While the rice is cooking, cut the top of the lobster shell with scissors and gently pry it apart. Gently remove the tail from the shell. Season the meat with salt and pepper. Thread the wooden skewer through the tail so that it stays flat and doesnt curl up while cooking.
  • Melt the butter for the lobster in a saute pan on medium low heat. Place the lobster skewer into the pan and slowly cook, rotating on all sides, to reach an internal temperature of 120 degrees using a thermometer.
  • Place the lobster over a bed of watercress with the risotto. Grate fresh lemon zest and fresh cracked black pepper over top. Drizzle with olive oil. Serve with bread.

Video

Nutrition

Calories: 602kcalCarbohydrates: 60gProtein: 20gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 114mgSodium: 1481mgPotassium: 596mgFiber: 5gSugar: 3gVitamin A: 2258IUVitamin C: 50mgCalcium: 307mgIron: 5mg
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