Lobster Risotto is filled with chunks of buttery lobster making it the perfect lobster dinner or Valentine's Day dinner.
- 3-4 lobster tails, shell removed
- 1/2 cup unsalted butter
- 1/2 cup white wine
- 1.5 tablespoons fresh chopped parsley
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1 cup dry arborio rice
- 4 cups bone broth, or chicken broth
- 1 cup parmesan cheese
- 6-8 asparagus stalks, diced
- 1/2 cup frozen peas
- 1/4 cup fresh chopped parsley
In a medium sized saucepan, melt the butter over medium heat. Then stir in the white wine, parsley, salt, and pepper.
Add the lobster tails and cover 3/4 of the saucepan with a lid. Cook 3-4 minutes. Remove the saucepan from the heat and transfer the lobster tails to a cutting board. *Don't toss the butter sauce* Chop the lobster into large bite sized chunks and set aside.
Bring the bone broth to a boil white preparing the other ingredients.
Heat a large skillet with olive oil over medium-high heat. Add the shallot, onion, and garlic, and sauté 2-3 minutes or until the onion is translucent. Add the white wine and stir frequently for about 30 seconds, scraping brown bits off the bottom.
Reduce the heat to medium-low and add the arborio rice and 1/4 cup of the butter sauce to the skillet. Stir until most of the liquid has been absorbed. Begin adding the broth, 1/4 cup at a time, stirring constantly until most of the liquid has been absorbed. Repeat until all of the broth is gone or risotto is tender.
Mix in the parmesan cheese. Then add the asparagus, peas, parsley, and lobster meat. Season with salt and pepper to taste and serve!
Calories: 652kcal | Carbohydrates: 50g | Protein: 32g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 991mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1709IU | Vitamin C: 19mg | Calcium: 390mg | Iron: 4mg