Ingredients:
For the Lobster:
- 8 lobster tails, thawed
- 1 cup high-quality butter
- Sea salt, to taste
- Smoked paprika, to taste
- Ground black pepper, to taste
- 2 tbsp chopped parsley
- 1 lemon, cut into wedges
For the Risotto:
- 2 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups chicken broth, kept warm
- Sea salt, to taste
- 1/2 cup grated Parmesan cheese
Instructions:
For the Risotto:
1. Heat the chicken broth in a large pot until hot and simmering. Keep it warm over low heat.
2. In a large sauté pan, melt the butter over medium heat. Add the diced onion and garlic, sautéing until they become translucent.
3. Add the Arborio rice to the pan, season with a pinch of salt, and toast the rice for a few minutes, stirring constantly.
4. Pour in the white wine (if using) and simmer until fully absorbed by the rice.
5. Begin adding the warm broth, 1/2 cup at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. This process should take 25-30 minutes.
6. Once the risotto is creamy and the rice is tender, stir in the grated Parmesan cheese until melted. Cover the risotto and keep it warm.
For the Butter Poached Lobster:
1. Bring a large pot of salted water to a boil. Add the thawed lobster tails and cook for 7 minutes, adjusting the time for larger tails if necessary.
2. Immediately transfer the cooked lobster tails to a bowl of ice water to stop the cooking process. Once cooled, peel the lobster tails using kitchen shears.
3. In a small pot, melt the butter over low heat. Season with sea salt, smoked paprika, ground black pepper, and chopped parsley.
4. Add the peeled lobster tails to the butter and poach gently for 1-1.5 minutes, ensuring they are evenly coated and heated through.
5. Serve the lobster tails immediately over the risotto, drizzling them with the poaching butter and a squeeze of fresh lemon juice.
Enjoy your elegant and flavorful meal!
