Hello fellow foodies! Today I bring you a great recipe that my family enjoyed this past week. What better way to enjoy the rich flavor of lobster than with a creamy risotto? Cooking the lobster tails in the chicken broth, allows the lobster flavor to infuse the seafood flavor onto the broth. This is by far one my favorite recipes, I love the creaminess of the risotto combine with the sweet lobster meat and the sweetness of the peas makes this a fantastic main dish to any family gathering. Easy, simple and packed with flavor. Enjoy!
- 3 5 oz Lobster tails.
- 1 garlic clove, thinly sliced.
- 3 Tbsp of butter ( divided).
- 4 Cups of chicken broth.
- 1 Cup of arborio rice.
- 1/4 cup white wine.
- 2 small shallots, thinly sliced.
- 3/4 cup of frozen peas, thawed.
- 1 pinch of salt.
- 1/2 tsp of fresh black pepper.
- 1 1/2 cups of water.
We’ll start by bringing to a boil the chicken broth and the water. Add the lobster and let it cook for about 3-4 minutes. Remove lobster from the pan and let the it rest for about 5 minutes before removing the meat from the shells (do not discard the shells). once the meat is cool, cut into 1 inch slices and set aside. meanwhile reduce the heat on the broth and bring to a slow simmer and add the shells (this will infuse the lobster flavor to the broth). In a medium saucepan, add 2 tablespoon of butter, shallots and garlic and cook for about 3 minutes, then add the rice and cook for another 5 minutes, then add the wine and stir until wine evaporates. After that, with a small ladle start pouring the broth onto the rice and stir constantly(one ladle at a time), until the rice absorbs the liquid each time, repeat until there is about 1/2 ladle full of liquid left in the simmering pan. at this point your risotto should be done to perfection, add the peas, the lobster, the remaining butter, salt and pepper and stir all ingredients together, add the reaming broth and stir again, garnish with some chopped chives. Serve immediately.