Treat yourself to the rich flavors of lobster tail with brown butter risotto. This fancy dish is great for a fancy dinner at home or a special event.
Ingredients: 2 lobster tails. 1 cup Arborio rice. 4 cups chicken or seafood broth. 1/2 cup dry white wine. 4 tablespoons unsalted butter. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped parsley. Salt and pepper to taste.
Instructions: Preheat the oven to 375F 190C. Prepare the lobster tails by cutting the top shell lengthwise down the center with kitchen shears, then gently pull the meat from the shell, leaving it attached at the end. Place the lobster tails on a baking sheet. Melt 2 tablespoons of butter and brush it over the lobster meat. Season with salt and pepper. Bake the lobster tails in the preheated oven for 12-15 minutes, or until the meat is opaque and cooked through. Remove from oven and keep warm. In a separate saucepan, heat the remaining 2 tablespoons of butter over medium heat until melted and beginning to brown. Be careful not to burn it. Add the Arborio rice to the browned butter and cook, stirring constantly, for 2-3 minutes until the rice is well coated. Pour in the white wine and cook until it is mostly absorbed, stirring frequently. Gradually add the chicken or seafood broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue cooking until the rice is creamy and tender, about 18-20 minutes. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste. To serve, spoon the risotto onto plates and top each serving with a lobster tail. Garnish with additional parsley if desired.
Prep Time: 15 minutes
Cook Time: 35 minutes
dr allison m tracy
