Grilled Lobster Tails with Creamy Risotto 咽
Ingredients:
2 lobster tails 咽
2 tbsp butter 杻
1 garlic clove, minced 龍
1 lemon, cut into wedges
Fresh parsley for garnish
For the Risotto:
1 cup Arborio rice
4 cups chicken broth 北
1 small onion, finely chopped 暈
2 tbsp olive oil
1/2 cup grated Parmesan cheese 燎
Salt and pepper to taste
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Instructions:
1 Preheat the grill to medium-high heat.
2 Using kitchen scissors, cut the top shell of the lobster tails down the center. Spread the shell open and pull the meat out slightly, resting it on top.
3 Melt butter in a small saucepan, stir in minced garlic, and brush the mixture generously over the lobster meat. Season with a pinch of salt and pepper.
4 Place the lobster tails on the grill meat-side up. Grill for 810 minutes, basting occasionally with the garlic butter, until the meat is opaque and tender.
5 For the risotto, heat olive oil in a pan over medium heat. Sauté onions until translucent. Add Arborio rice and cook for 2 minutes, stirring constantly.
6 Gradually add chicken broth one cup at a time, stirring until absorbed before adding more. Cook for about 1820 minutes until the rice is tender and creamy.
7 Stir in Parmesan cheese, season with salt and pepper, and serve topped with the grilled lobster tails. Garnish with parsley and lemon wedges.
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Enjoy this decadent meal for a special occasion or to treat yourself!
#LobsterLovers 咽
#GrilledPerfection
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