Lobster Risotto for Two
The ultimate indulgence. Creamy, decadent risotto topped with sweet, tender lobster tail meat. A truly romantic and impressive dish.
Equipment
- Large Saucepan
- Stock Pot
Ingredients
Risotto Base
- 2 small lobster tails meat removed and chopped
- 4 cups seafood or chicken stock kept warm
- 1 shallot finely diced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 tbsp butter
- 1 tbsp olive oil
Finish
- 1/4 cup grated Parmesan cheese
- Salt and white pepper
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- In a large pan, heat 1 tbsp butter and olive oil over medium heat. Add shallot and cook until soft.
- Add Arborio rice and stir for 1-2 minutes until translucent at the edges.
- Pour in white wine and simmer, stirring, until fully absorbed.
- Add warm stock, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue for about 20-25 minutes until rice is creamy and al dente.
- In the last 5 minutes of cooking, gently stir in the chopped lobster meat to warm through.
- Remove from heat. Stir in remaining 1 tbsp butter and Parmesan cheese. Season with salt and white pepper to taste.
- Garnish with fresh parsley and serve immediately.
Notes
The key to creamy risotto is constant stirring and adding warm stock gradually. Don't rush the process. You can use pre-cooked lobster meat to save time.
Nutrition
Calories: 780kcalCarbohydrates: 88gProtein: 38gFat: 28gSaturated Fat: 12gCholesterol: 145mgSodium: 1200mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 4mgCalcium: 180mgIron: 4.5mg
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