Description
A luxurious yet simple dish featuring tender lobster tails poached in butter served over creamy risotto.
Ingredients
- 4 lobster tails
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Lemon zest, for garnish (optional)
- Fresh parsley, chopped (optional)
Instructions
- Thaw the lobster tails in the fridge overnight if frozen.
- Using kitchen scissors, cut the lobster shells down the middle to expose the meat.
- In a small pot, melt butter over low heat and gently poach the lobster tails in the melted butter until cooked through, about 5-7 minutes.
- In a deep pan, heat the chicken or vegetable broth until simmering.
- In another large skillet, melt a small amount of butter and add the Arborio rice, stirring for 1-2 minutes until lightly toasted.
- Gradually add the broth to the rice, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and cooked al dente (about 18-20 minutes), stir in heavy cream and Parmesan cheese.
- Serve the creamy risotto topped with butter-poached lobster tails and garnish with lemon zest and parsley if desired.
Notes
For best results, don’t rush the poaching process and ensure to stir the risotto continuously to achieve the right creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Poaching, Stirring
- Cuisine: Seafood