Ingredients
Scale
- 2 lobster tails
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup white wine
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- In a saucepan, bring the chicken broth to a simmer.
- In a separate pan, melt the butter and sauté the shallots until translucent.
- Add the Arborio rice and toast for a few minutes.
- Pour in the white wine and let it absorb.
- Gradually add the chicken broth, stirring until fully absorbed.
- Once the rice is creamy, add the heavy cream, salt, pepper, and parsley.
- In another pot, poach the lobster tails in butter until cooked through.
- Serve the lobster over the risotto and garnish as desired.
Notes
- For a richer flavor, consider adding a dash of lemon juice.
- Pair with a crisp white wine for the best experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Poaching, Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 lobster tail with risotto
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg