Description
Luxurious butter-poached lobster tails served over creamy risotto, brightened with lemon and parmesan.
Ingredients
Scale
- 4 lobster tails (about 150–170 g / 5–6 oz each)
- 450 g unsalted butter (1 lb)
- 320 g arborio rice (1 2/3 cups)
- 1.2 L shellfish or fish stock (5 cups)
- 120 ml dry white wine (1/2 cup)
- 1 small shallot (about 40 g / 1.4 oz), finely minced
- 1 lemon (zest + 1 tbsp juice)
- 60 g Parmesan cheese (1/2 cup, finely grated)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Optional: pinch of cayenne or smoked paprika
Instructions
- Prepare the lobster tails: Pat dry and cut down the center of the shell. Loosen meat and season with salt.
- Warm the butter for poaching: Melt butter in a sauté pan over low heat until it reaches 60–65°C (140–149°F).
- Poach the lobster: Submerge lobster tails in warm butter for 6–8 minutes until opaque and cooked through.
- Make the risotto base: Heat reserved lobster butter, sauté shallot until translucent, then add arborio rice and toast.
- Deglaze and simmer: Add white wine and cook until mostly absorbed, then gradually add warm stock, stirring frequently for 18–20 minutes.
- Finish the risotto: Stir in Parmesan, lemon zest, juice, and reserved lobster butter; season to taste.
- Plate and serve: Spoon risotto into bowls, place lobster on top, drizzle with warm butter, and garnish with lemon zest.
Notes
Avoid overheating the butter to prevent rubbery lobster. Keep an eye on the temperature while poaching.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Poaching and Stirring
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 2g
- Sodium: 820mg
- Fat: 50g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 220mg