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Ingredients:
For the Lobster Tails:
4 lobster tails, shells removed
1 cup unsalted butter
2 garlic cloves, minced
Juice of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Risotto:
1 cup arborio rice
4 cups chicken or seafood stock, kept warm
1/2 cup dry white wine (or chicken broth)
1 small onion, finely diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions:
Prepare the risotto base: In a saucepan, heat olive oil and 2 tablespoons butter over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Stir in arborio rice and toast lightly, stirring constantly for 2 to 3 minutes.
Pour in the white wine and let it simmer until absorbed, about 2 minutes.
Gradually add warm stock one ladle at a time, stirring continuously. Allow each addition to absorb before adding . Continue until rice is tender and creamy, about 18 to 20 minutes.
Stir in Parmesan cheese, season with salt and pepper, then cover and set aside.
Poach the lobster: In a skillet, melt butter over low heat with minced garlic and lemon juice. Add lobster tails and gently poach in the butter mixture, spooning butter over them as they cook, about 7 to 8 minutes.
Remove lobster tails once opaque and tender. Season with salt and pepper.
Serve: Plate a generous scoop of risotto and top with butter-poached lobster. Garnish with fresh parsley and drizzle with remaining garlic butter.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: Approximately 620 kcal per serving
Servings: 4
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