Lobster Tail with Creamy Risotto
Ingredients:
2 lobster tails
2 tbsp butter, melted
1 garlic clove, minced
Salt and pepper, to taste
Lemon wedges, for garnish
For the Risotto:
1 cup Arborio rice
4 cups chicken or vegetable broth, warmed
1 small onion, finely chopped
2 tbsp olive oil
1/4 cup dry white wine optional
1/2 cup grated Parmesan cheese
2 tbsp butter
Fresh parsley, chopped, for garnish
Instructions:
1. Preheat the oven to 375F 190C.
2. Split the lobster tails down the middle and brush with melted butter mixed with garlic, salt, and pepper. Place on a baking sheet and bake for 10-12 minutes, or until the meat is opaque.
3. In a large pan, heat olive oil and sauté the onion until translucent. Add Arborio rice and stir for 1-2 minutes.
4. Deglaze with white wine if using, then gradually add warm broth, one ladle at a time, stirring constantly until absorbed before adding the next.
5. Once the rice is tender and creamy, stir in Parmesan cheese and butter. Season with salt and pepper.
6. Serve the risotto in bowls, topped with baked lobster tails. Garnish with parsley and a squeeze of fresh lemon juice.