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Lobster Risotto
Recipe

11 INGREDIENTS • 8 STEPS • 1HR

Lobster Risotto

4.2
5 ratings
This is such a creamy, dreamy and flavorful lobster risotto with lots of garlic and white wine in it. It's so perfect for a fancy, romantic dinner!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This is such a creamy, dreamy and flavorful lobster risotto with lots of garlic and white wine in it. It's so perfect for a fancy, romantic dinner!
1HR
Total Time
$10.89
Cost Per Serving
Ingredients
Servings
4
US / Metric
Lobster Tail
4
Lobster Tails
Butter
1/3 cup
Butter, divided
Garlic
3 cloves
Garlic, minced
Saffron Threads
2 pinches
Dried Tarragon
2 pinches
Salt
2 pinches
Freshly Ground Black Pepper
2 pinches
Freshly Ground Black Pepper
Chicken Stock
3 cups
Chicken Stock
Arborio Rice
1 1/2 cups
White Wine
3/4 cup
White Wine
Nutrition Per Serving
VIEW ALL
Calories
702
Fat
24.1 g
Protein
44.3 g
Carbs
65.8 g
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Lobster Risotto
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Get out a large skillet with deep sides and fill it halfway with water. Bring it to a boil, then add the Lobster Tails (4) and cook them until the shells become vivid red, about 8 minutes.
step 2
Remove lobster tails to a cutting board and let them cool enough to handle. Turn off the stove in the meantime and drain the water out of the skillet, but don't clean it out to keep the lobster flavor. Remove the tail meat from the shell and dice it into small, bite sized chunks.
step 2 Remove lobster tails to a cutting board and let them cool enough to handle. Turn off the stove in the meantime and drain the water out of the skillet, but don't clean it out to keep the lobster flavor. Remove the tail meat from the shell and dice it into small, bite sized chunks.
step 3
Put the skillet back on the stove and melt Butter (2 Tbsp) in it. Add the Garlic (3 cloves) and let it soften for about 30 seconds, then add in the lobster meat. Let it cook in the butter and garlic for a couple of minutes. Season with Saffron Threads (1 pinch), Dried Tarragon (1 pinch), Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch).
step 4
Remove lobster from the pan and add Butter (1/4 cup). While it melts, pour the Chicken Stock (3 cups) into a small pot on the burner directly next to or behind the skillet. Warm it over medium-low heat.
step 5
Add Arborio Rice (1 1/2 cups) to the skillet with melted butter and let it toast for a minute. Pour in White Wine (3/4 cup) and let the rice completely absorb it. Stir often. Season with Saffron Threads (1 pinch), Dried Tarragon (1 pinch), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
step 5 Add Arborio Rice (1 1/2 cups) to the skillet with melted butter and let it toast for a minute. Pour in White Wine (3/4 cup) and let the rice completely absorb it. Stir often. Season with Saffron Threads (1 pinch), Dried Tarragon (1 pinch), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
step 6
Once the wine is absorbed, use a ladle to ladle in about 1/4 of the warmed chicken stock. Continuously stir it into the rice until it is all absorbed.
step 7
Repeat this 3 more times until the chicken stock is gone and is completely absorbed in the rice. Then add the lobster back in and stir it all well. Take the pan off of the heat and stir in the Asiago Cheese (2 Tbsp) until it is melted.
step 7 Repeat this 3 more times until the chicken stock is gone and is completely absorbed in the rice. Then add the lobster back in and stir it all well. Take the pan off of the heat and stir in the Asiago Cheese (2 Tbsp) until it is melted.
step 8
Scoop it into pretty bowls and serve it immediately. Enjoy!
step 8 Scoop it into pretty bowls and serve it immediately. Enjoy!
Tags
Date Night
Dinner
Italian
Seafood
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