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Luxurious Lobster and Risotto
This indulgent dish started as a Valentine's dinner experiment in my kitchen. The secret lies in gently poaching sweet lobster meat in rich butter then serving it over creamy homemade risotto. Every spoonful feels like pure luxury.
Worth Every Minute
I learned this technique from an Italian chef while traveling through Venice. The butter infuses the lobster with incredible flavor while the risotto soaks up all those delicious juices. Nothing beats watching guests take their first bite of this showstopper.
Shopping List
- Lobster tails: 8 thawed fresh is best but frozen works too.
- Butter: 1 cup plus 2 tbsp splurge on European style.
- Arborio rice: 1 cup no substitutions here.
- Chicken broth: 4 cups homemade adds amazing flavor.
- Parmesan cheese: ½ cup freshly grated please.
- Onion and garlic: 1 small onion 3 cloves garlic for the base.
- Smoked paprika: Just a pinch my secret touch.
- Lemon: 1 fresh for brightness.
- Fresh parsley: 2 tbsp adds that finishing pop.
Cooking Time
- Start the Risotto:
- Keep broth hot nearby. Melt butter sauté onion garlic until soft and sweet.
- Rice Magic:
- Toast rice then start the patience game. Add broth slowly stir often until creamy about 25 minutes. Finish with parmesan.
- Lobster Love:
- Quick boil then ice bath to keep meat tender. Warm butter season with paprika then gently poach those beautiful tails until just perfect.
- Bring it Together:
- Spoon creamy risotto into warm bowls top with buttery lobster drizzle with that golden poaching butter.
- Final Touch:
- Scatter fresh parsley squeeze lemon over top.
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My Secret Tips
Making your own stock takes this dish over the top. Watch the lobster carefully while poaching you want it tender not tough. Pour yourself a glass of chilled Chablis while cooking makes the stirring more enjoyable.
Frequently Asked Questions
- → How do I know when the lobster is properly cooked?
The lobster meat should be firm, opaque and slightly springy when touched. Don't poach longer than 1.5 minutes as it will become tough.
- → Can I make the risotto ahead of time?
While best served fresh, you can par-cook the risotto and finish it just before serving. Add extra hot broth when reheating to restore creaminess.
- → What's the key to perfect risotto?
Keep the broth hot and add it slowly, stirring constantly. The rice should be creamy but still have a slight bite when done.
- → What wine pairs best with this dish?
Choose a crisp white wine like Chablis or Chardonnay. The buttery notes complement the lobster and creamy risotto.
- → Can I substitute the lobster tails?
While lobster makes this dish special, you can use large shrimp or scallops. Adjust cooking time accordingly as they cook faster.