Lobster Risotto
Risotto is also an amazing way to cook something that sounds much more impressive than it actually is to make.
Ingredients
- 2 cups arborio rice
- 8 cups chicken broth
- 2 tablespoons olive oil
- 3 tablespoons shallot minced
- 2 tablespoons green/red bell pepper chopped
- 3 tablespoons sweet corn
- 1 cup Parmesan cheese
- ½ cup butter
- 2 tablespoons garlic minced
- 2 fresh lobster tails
- ½ cup fresh parsley + more for topping
- 2 tablespoons lemon juice
Instructions
- Start the risotto in a large skillet by sauting the shallot, peppers, corn and one tablespoon garlic in a single tablespoon of olive oil over medium high heat, about 5 minutes. When the shallot is fragrant and tender, deglaze the pan with the white wine.
- Stir in the dry rice. Let it absorb the liquid in the skillet. Add the chicken broth, 1/2 cup at a time, and stir until it is completely absorbed. This process will take about 20 minutes.
- While cooking the rice, preheat the broiler. Clip through the shells of the lobster with scissors. Pull the lobster meat out so that it sits on top of the shell. Toss the shrimp in olive oil and season with salt and pepper. Broil the lobster and shrimp on a baking sheet for 5-6 minutes, until the shrimp is pink and the lobster shell has turned bright red.
- Stir the lemon juice and parsley into the risotto. Remove from the heat and stir in the Parmesan cheese.
- In a small skillet, melt the remaining butter with the minced garlic until the butter is frothy and beginning to brown. Remove from the heat and let cool.
- Stir the cooked shrimp into the risotto and place the lobster shells on top. Garnish with fresh parsley and Parmesan and serve with the brown butter garlic to dip the lobster tail. Enjoy!
Tried this recipe?Let us know how it was!