Butter-Seared Lobster Tail with Creamy Risotto 咽
Ingredients:
For the lobster tail:
2 lobster tails
2 tbsp unsalted butter
1 tbsp olive oil
1 garlic clove minced
1 tsp fresh thyme chopped
1 tsp lemon juice
Salt and pepper to taste
For the risotto:
1 cup Arborio rice
2 tbsp olive oil
1 small onion finely chopped
2 garlic cloves minced
cup dry white wine optional
3 cups chicken or seafood stock warm
cup grated Parmesan cheese
2 tbsp unsalted butter
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Instructions:
1. Prepare the lobster tails:
Cut the top shell of the lobster tails lengthwise and gently lift the meat. Season with salt, pepper, and lemon juice.
Heat butter and olive oil in a skillet over medium heat. Add garlic and thyme.
Sear the lobster tails, meat side down, for 2-3 minutes. Flip and baste with the butter mixture until cooked through 4-5 minutes. Set aside and keep warm.
2. Cook the risotto:
Heat olive oil in a large pan. Sauté the onion and garlic until soft.
Add Arborio rice and toast for 2 minutes. Pour in white wine if using and stir until absorbed.
Gradually add warm stock, one ladle at a time, stirring constantly until absorbed. Repeat until the rice is creamy and tender about 20 minutes.
Stir in Parmesan cheese and butter. Season with salt and pepper.
3. Assemble the dish:
Plate the creamy risotto, top with the seared lobster tails, and drizzle with any remaining butter sauce from the pan.
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Pro Tip:
Garnish with fresh parsley or rosemary for a beautiful finish and a burst of flavor!
#LobsterLovers 咽 #CreamyRisotto #GourmetDinner #SeafoodDelight