TREMENDOUS LEMON BUTTER LOBSTER RISOTTO

 TREMENDOUS LEMON BUTTER LOBSTER RISOTTO

Ingredients:

2 lobster tails, cooked and chopped

1 1/2 cups Arborio rice

4 cups chicken or seafood broth, warmed

1/2 cup dry white wine

1/2 onion, finely chopped

3 cloves garlic, minced

2 tbsp butter

1 tbsp olive oil

1/4 cup grated Parmesan cheese

Zest and juice of 1 lemon

1/4 cup heavy cream (optional for extra creaminess)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Cook the Lobster:

Steam or boil the lobster tails for 6-8 minutes until fully cooked. Remove the meat from the shells, chop into bite-sized pieces, and set aside.

Sauté the Aromatics:

In a large pan, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.

Cook the Risotto:

Stir in the Arborio rice, coating it in the butter and oil. Toast the rice for 1-2 minutes. Pour in the white wine and cook, stirring until the liquid is absorbed.

Add the Broth:

Gradually add the warm broth, one ladle at a time, stirring constantly. Wait until each ladle of broth is absorbed before adding the next. Continue until the rice is tender and creamy, about 18-20 minutes.

Finish with Lobster and Lemon:

Stir in the Parmesan cheese, lemon zest, and lemon juice. Add the chopped lobster and heavy cream (if using), and heat through for 2-3 minutes. Season with salt and pepper to taste.