Butter-Poached Lobster Tail with Creamy Risotto Recipe
Ingredients:
For the Lobster Tails:
2 lobster tails
1/2 cup 115g unsalted butter
2 garlic cloves, minced
1 tbsp lemon juice
Salt and pepper to taste
Chopped fresh parsley for garnish
For the Risotto:
1 cup 200g Arborio rice
3 cups 720ml chicken or seafood stock, warmed
1/2 cup 120ml dry white wine
1 small onion, finely chopped
2 tbsp olive oil
1/2 cup 50g grated Parmesan cheese
2 tbsp unsalted butter
Salt and pepper to taste
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Instructions:
1. Prepare the Lobster Tails:
Preheat oven to 400F 200C.
Using kitchen shears, cut down the top shell of each lobster tail and gently pull the meat out, resting it on the shell for presentation.
In a saucepan, melt the butter over low heat. Add garlic, lemon juice, salt, and pepper. Baste the lobster meat with the butter mixture.
Place the lobster tails on a baking sheet and bake for 8-10 minutes or until the meat is opaque and cooked through. Baste with butter mixture halfway through cooking.
2. Cook the Risotto:
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
Stir in Arborio rice and cook for 1-2 minutes, ensuring the grains are coated with oil.
Add white wine and stir until absorbed.
Gradually add the warm stock, one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding more. This process takes about 20 minutes.
Once the rice is tender and creamy, stir in Parmesan cheese and butter. Season with salt and pepper.
3. Assemble and Serve:
Plate the risotto and place a lobster tail on top.
Garnish with freshly chopped parsley and serve with lemon wedges.