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RECIPE
11 INGREDIENTS8 STEPS1HR

Lobster Risotto

4.8
4 Ratings

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380 Saved

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.
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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

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4
Lobster Tails
1/3 cup
Butter , divided
3 cloves
Garlic , minced
2 pinches
Saffron Threads , divided
2 pinches
Dried Tarragon , divided
2 pinches
2 pinches
Freshly Ground Black Pepper
3 cups
Chicken Stock
1 1/2 cups
3/4 cup
White Wine
2 Tbsp
Freshly Grated  Asiago Cheese

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Nutrition Per Serving

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CALORIES
664
FAT
22.0 g
PROTEIN
44.4 g
CARBS
61.3 g

Cooking Instructions

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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 Tail (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 3
Put the skillet back on the stove and melt Butter (2 tablespoon) in it. Add the Garlic (3 clove) 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 (4 tablespoon). While it melts, pour the Chicken Stock (3 cup) 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 cup) 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 tablespoon) until it is melted.
Step 8
Scoop it into pretty bowls and serve it immediately. Enjoy!

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Nutrition Per Serving
Calories
664
% Daily Value*
Fat
22.0 g
28%
Saturated Fat
12.0 g
60%
Trans Fat
0.0 g
--
Cholesterol
305.2 mg
102%
Carbohydrates
61.3 g
22%
Fiber
1.7 g
6%
Sugars
0.5 g
--
Protein
44.4 g
89%
Sodium
920.8 mg
40%
Vitamin D
--
--
Calcium
223.1 mg
17%
Iron
0.7 mg
4%
Potassium
451.1 mg
10%
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