Here’s how to make it:
Ingredients:
8 lobster tails, thawed
1 cup high-quality butter
Sea salt, to taste
Smoked paprika, to taste
Ground black pepper, to taste
2 tbsp chopped parsley
1 lemon
For the Risotto:
2 tbsp butter
1 small onion, diced
3 cloves garlic, minced
1 cup Arborio rice
4 cups chicken broth
Sea salt, to taste
1/2 cup grated Parmesan cheese
Instructions:
Preparation:
Heat the chicken broth in a pot until hot. In a separate pan, melt butter and sauté onion and garlic until translucent.
Cooking:
Stir in Arborio rice and toast for a few minutes. Gradually add hot broth, whisking constantly, until creamy and tender. Stir in Parmesan cheese to melt and keep warm.
In another pot, bring salted water to a boil. Cook lobster tails for 7 minutes, then transfer to ice water to cool and peel. Melt butter, season, and gently poach lobster tails for 1-1.5 minutes.
Final touches:
Plate risotto, top with lobster, and drizzle with extra butter. Finish with a squeeze of lemon juice.
Serving:
Serve immediately for a luxurious meal experience.
A dish that’s sure to impress your guests!
Prep Time: 15 mins | Total Time: 40 mins | Servings: 4
#seafoodrecipes #luxurydining #finedining
