Indulge in a luxurious dish featuring succulent lobster tails poached in butter, served alongside creamy Parmesan risotto. This recipe is perfect for special occasions or when you want to treat yourself to an elegant seafood dinner.
Ingredients: 4 lobster tails. 1 cup arborio rice. 4 cups chicken broth. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. 1/4 cup heavy cream. 4 tablespoons unsalted butter. 1 shallot, minced. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper, to taste. Chopped parsley, for garnish.
Instructions: To prepare the lobster tails, cut them open down the middle along the length, but don't cut through the bottom shell. Add salt and pepper to the lobster tails. Warm up 2 tablespoons of butter in a big pan over medium-low heat. Place the lobster tails in the pan with the shell side down. Cook for two to three minutes, until they get a light brown color. Turn the lobster tails over, lower the heat, and add the rest of the butter to the pan. For another 5 to 7 minutes, bast the lobster tails with the melted butter and keep cooking them until the meat is opaque and cooked all the way through. Take it off the heat and set it aside. Put the olive oil in a different saucepan and heat it over medium-low heat. When you add the minced shallot and garlic, cook until the food smells good. Add the arborio rice to the pan and stir it around constantly for one to two minutes, until it starts to get a little toasty. Put in the white wine and cook until the rice soaks it up. Add the chicken broth slowly, 1/2 cup at a time, stirring often and waiting for the liquid to soak in before adding more. Add the heavy cream and grated Parmesan cheese and stir them in once the risotto is smooth and the rice is soft. Add pepper and salt to taste. Put the lobster tails that have been poached in butter on top of the risotto and sprinkle chopped parsley on top.
Prep Time: 20 minutes
Cook Time: 25 minutes
Juan Zapata
