LOBSTER RISOTTO

MADE WITH HERB BUTTER POACHED LOBSTERS, THIS LOBSTER RISOTTO IS DELICATE, AND LIGHT IN FLAVOR.

Learn More

LOBSTER RISOTTO

Yield

3 people

Type

main course

Time

45 minutes

Level

intermediate

Arrow

BUTTER POACH THE LOBSTER

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

COOK THE BASE + TOAST THE RICE

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 + ADD BROTH

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.

ADD + REPEAT

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.

TOP WITH LOBSTER

FINALLY, IN THE LAST 2 MINUTES, ADD PARM, THE POACHED LOBSTER, AND SOME MORE LOBSTER BUTTER. SERVE IMMEDIATELY.

NEED  MORE  RISOTTO

WHO DOESN'T, CHECK OUT THE BELOW!

BROWN BUTTER SAGE

CREAMY LEMON PARM