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Are you looking for a special dish to impress your dinner guests? Look no further than this Lobster Risotto recipe. This decadent dish is easy to make and bursting with flavor. Follow along with these simple steps to create a dish that's sure to impress.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the Arborio rice to the pan and stir to coat with the oil. Cook for 1-2 minutes, until the rice begins to turn translucent.
Pour in the white wine and cook until it has been absorbed by the rice.
Add 1 cup of broth to the pan and stir until it has been absorbed by the rice. Repeat this process with the remaining broth, one cup at a time, until the rice is tender and creamy.
Stir in the heavy cream and Parmesan cheese until fully incorporated.
Add the diced lobster tails to the pan and stir gently to combine. Cook for an additional 2-3 minutes, until the lobster is heated through.
Season with salt and pepper to taste. Garnish with chopped parsley and serve hot.
A: Yes, frozen lobster tails will work for this recipe. Simply thaw them in the refrigerator before using.
A: If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth.
A: While risotto is best served immediately after cooking, you can prepare the recipe up until the point of adding the lobster tails. Refrigerate the risotto and lobster separately, then reheat the risotto and add the lobster when you're ready to serve.
Lobster Risotto is a luxurious and impressive dish that's surprisingly easy to make. With a few simple ingredients and some patience, you can create a creamy and flavorful dish that's perfect for any special occasion. Whether you're serving it for a romantic dinner for two or a dinner party with friends, this Lobster Risotto recipe is sure to be a hit.
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