Lobster Risotto

Lobster Risotto Recipe

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Lynette !

By
@breezermom

Pretty easy to make, but it makes a delicious, decadent meal! Perfect for a special night. Could also be a side, but it is pretty rich.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

  • 4 c
    chicken broth, low sodium
  • 3
    5 oz lobster tails
  • 3 Tbsp
    butter, divided
  • 1 c
    arborio rice
  • 3/4 c
    frozen green peas, thawed

How to Make Lobster Risotto

Step-by-Step

  1. Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat.
  2. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat.
  3. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly.
  4. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.

Printable Recipe Card

About Lobster Risotto

Main Ingredient: Seafood
Regional Style: American
Hashtags: #Risotto, #lobster




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