- 2 whole lobster tails (fully defrosted)
- 2 1/2 teaspoons salt (divided use)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided use)
- 1/2 cup minced onion (or shallot)
- 1 cup arborio rice
- 3/4 cup dry white wine
- 3 cups chicken broth (warm)
- chives (for garnish)
PER SERVING *
|Calories850Calories from Fat270|
|% DAILY VALUE*|
|Calories from Fat270|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Alex D'Amico 7 days ago
Quite a delicious recipe. My two lobster tails were a bit on the small side, but still I would’ve wanted at least twice the lobster meat (I cut it into chunks and added to the risotto at the end). Finished with Parmesan cheese, as is traditional for risotto. I used a combination of onion and shallots, which gave me a bit over 1/2 cup, but it worked fine. Will absolutely be making this again, with more lobster meat next time.
Denise C. 14 Feb
WONDERFUL! I did change the recipe which I never do the first time preparing it. I'm sorry. Cooking the tails as recommended in the recipe resulted in a perfectly cooked tail. I usually don't buy them because I usually over cook them. I forgot to add the salt to the water, however and found it wasn't necessary. BONUS! I got some prepared seafood stock which is now available so I used that. I added a clove of garlic chopped fine and for the onions I used 1/4 cup white onion and 1/4 cup shallots. I also added the lobster tails into the risotto with the last portion of stock so they would be heated through. When I added the butter, I also added 2 Tablespoons of grated parmagiana cheese. Finally, I did add a teaspoon of fresh lemon juice when putting the melted butter on the tails on the plate. I was afraid this dish would be very bland. It was wonderful. My husband said he would never order it at a restaurant because he was afraid it would not live up to what I had prepared. That is a compliment to savor. Happy Valentine's Day!