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Butter Poached Lobster Risotto

Indulgent Butter Poached Lobster Risotto for Your Next Dinner Party

Experience the luxury of Butter Poached Lobster Risotto, combining rich flavors for a memorable dining experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 minute
Total Time 46 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 680 kcal

Equipment

  • pan
  • ladle
  • cutting board
  • knife

Ingredients
  

For the Lobster

  • 2 tails Lobster Ensure they are thawed if frozen prior to preparation.

For the Risotto

  • 1 cup Butter Use unsalted butter to control salt levels.
  • 1 cup Arborio Rice Can substitute with Carnaroli or Vialone Nano for similar results.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 1 medium Onion Use shallots for a milder flavor.
  • 2 cloves Garlic Fresh is preferred; garlic powder can be used as a last resort.

For the Final Touch

  • 1 cup Parmesan Cheese Grana Padano or Pecorino Romano can be substituted.
  • 2 tablespoons Fresh Parsley Chives or basil can be an alternative.
  • 1 tablespoon Lemon Lime can work in a pinch.
  • Sea Salt Adjust according to personal preference.
  • Smoked Paprika Adjust according to personal preference.
  • Black Pepper Adjust according to personal preference.

Instructions
 

How to Make Butter Poached Lobster Risotto

  • Thaw the lobster tails if frozen. Carefully remove the meat from the shells, rinse it gently, and pat dry.
  • In a pan over low heat, melt unsalted butter. Add the lobster meat and poach gently for 5-7 minutes until it turns opaque and firm. Reserve the butter.
  • In the same pan with the reserved butter, sauté finely chopped onion on medium heat until softened and translucent.
  • Add minced garlic to the sautéed onion, cooking for a minute until fragrant. Stir in the Arborio rice, letting it toast for about 2 minutes until slightly translucent around the edges.
  • Gradually add hot chicken broth, one ladle at a time, stirring continuously until fully absorbed. This takes about 18-20 minutes until the rice is al dente and creamy.
  • Remove from heat, flake the poached lobster into bite-sized pieces, and incorporate them along with the reserved butter. Stir in Parmesan, parsley, and a splash of lemon juice, seasoning to taste.

Notes

Always taste the risotto before serving and adjust seasonings to elevate the dish.

Nutrition

Serving: 1plateCalories: 680kcalCarbohydrates: 60gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
Keyword Butter Poached Lobster Risotto, comfort food, dinner party, indulgence, luxurious
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