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Lobster Risotto

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Ingredients

Adjust Servings:
Rissotto
2 Tbsp Butter
2 Shallots Minced
2 Cloves Garlic Minced
1 cup Arborio Rice
1/2 cup White Wine I prefer a dry white wine for this recipe
4 cups Chicken Stock
1/2 cup Romano
2 Tbsp Lemon Juice
Lobster
Lobster Tails
Salt

Nutritional information

280
Calories
18g
Fat
12g
Saturated Fat
0g
Trans Fat
55mg
Cholesterol
270mg
Sodium
13g
Carbohydrates
0g
Fiber
1g
Sugar
8g
Protein

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Lobster Risotto

A delicious and creamy Lobster Risotto. Made with fresh lemon juice and Romano cheese. Oh and let's not forget the white wine. Yum!

Features:
    Cuisine:

    Ingredients

    • Rissotto

    • Lobster

    Directions

    Share

    I love risotto. When I make one, I usually make a parsley risotto. It’s creamy, fresh and very good. However, over the last weekend, I received a friend for dinner and I wanted to upped my game. Due to that fact, I decided to make this Lobster Risotto. It’s creamy, full of flavors and there’s lobster in it. what’s not to like! I served this dish with a nice cold bottle of white wine and it was so marvellous. We ended up eating the whole thing and drinking the whole bottle!! 😀 We had a nice time.

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    Steps

    1
    Done

    Rissotto

    In medium saucepan add chicken stock. Bring to a simmer and then just keep warm.

    2
    Done

    In a large saucepan, add butter. Once the butter is melted, add in shallots. Cook the shallots until they are translucent, about 2-3 minutes.

    3
    Done

    While stirring, add in garlic cloves, cook for 30 seconds. Add in the rice and white wine. Stir often until the liquid is absorbed, about 2 minutes.

    4
    Done

    Add in 1 cup of the broth to the rice pot and let simmer over medium low heat. Stir often and let cook until the liquid is absorbed. About 3-4 minutes.

    5
    Done

    Continue to cook until the rice is tender and creamy, adding broth in by cup by cup and stirring often. about 30 minutes. After you add in the last cup of chicken broth in stir until the liquid is evaporated again. Then squeeze in lemon juice and add the Romano cheese.

    6
    Done

    Lobster

    Fill a large sauce pot with water. Add 1 tablespoon of salt to water. Bring to a boil

    7
    Done

    Drop lobster tails into the pot, uncovered. Bring to a slow boil.

    8
    Done

    Then once it’s at a slow boil, cook for 3 additional minutes.

    9
    Done

    Remove lobster tails from the pot. Take two of the lobster tails and remove the meat. Dice up the lobster into rough chunks and add lobster meat to the cooked risotto. Stir to incorporate.

    10
    Done

    With remaining 2 lobster tails, slice in half. Serve 1 – 1 1/2 cups of risotto for each person and top with half a lobster tail.

    Vince Delz

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