MADE WITH HERB BUTTER POACHED LOBSTERS, THIS LOBSTER RISOTTO IS DELICATE, AND LIGHT IN FLAVOR.
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Yield
3 people
Type
main course
Time
45 minutes
Level
intermediate
PLACE BUTTER ON THE STOVE AND BRING TO A SIMMER. crack open the lobster tails and carefully slip the meat out. Add the lobster meat to the now simmering butter. Cook for either 6-7 minutes if completely submerged or 2-3 minutes on each side. Remove when done
ADD THE LOBSTER BUTTER TO A PAN AND SAUTE THE GARLIC AND ONIONS UNTIL SOFT. ADD IN THE ARBORIO RICE AND TOAST FOR 3-5 MINUTES
DEGLAZE THE PAN WITH WINE AND COOK FOR 2-3 MINUTES. ADD WARM BROTH TO THE RISOTTO, BUT NOT ALL AT ONCE! ADD JUST ENOUGH BROTH TO COVER THE RICE.
KEEP ADDING THE BROTH SLOWLY UNTIL ALL OF IT IS GONE. TASTE THE RISOTTO; IT SHOULD BE AL DENTE BUT NOT HARD. IF IT IS STILL HARD, ADD ADDITIONAL BROTH UNTIL IT IS FULLY COOKED.
FINALLY, IN THE LAST 2 MINUTES, ADD PARM, THE POACHED LOBSTER, AND SOME MORE LOBSTER BUTTER. SERVE IMMEDIATELY.