LOBSTER RISOTTO WITH LEMON BUTTER

Ingredients:

2 lobster tails, cooked and chopped

1 1/2 cups Arborio rice

4 cups chicken or seafood broth, warmed

1/2 cup dry white wine

1/2 onion, finely chopped

3 cloves garlic, minced

2 tablespoons butter

1 tablespoon olive oil

1/4 cup grated Parmesan cheese

Zest and juice of 1 lemon

1/4 cup heavy cream (optional for extra creaminess)

Salt and pepper to taste

Fresh chopped parsley (for garnish)

Instructions:

Cook the lobster:

Steam or boil lobster tails for 6-8 minutes until tender. Remove meat from shells, cut into bite-sized pieces and set aside.

Sauté the aromatics:

In a large saucepan, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.

Cook the risotto:

Stir the Arborio rice, coating it in the butter and oil. Toast the rice for 1-2 minutes. Pour in the white wine and cook, stirring, until the liquid is absorbed.

Add the broth:

Gradually add the hot broth, one pouch at a time, stirring constantly. Wait until each pouch of broth is absorbed before adding the next. Continue until the rice is tender and creamy, about 18-20 minutes.

Finish with lobster and lemon:

Stir in the Parmesan cheese, lemon zest, and lemon juice. Add the chopped lobster and heavy cream (if using), and heat through for 2-3 minutes. Season with salt and pepper to taste.

Serve:

Garnish with fresh parsley and serve the lobster risotto with lemon butter warm.

Prep time: 10 minutes | Total time: 35 minutes | Servings: 4