While surfing the food blogs the other day I came across this Lobster Risotto recipe and I was immediately intrigued! My brain immediately started working and I came up with my own little twist of the recipe! It’s warm, satisfying and oh so good!
What You’ll Need:
2 large lobster tails
Extra virgin olive oil
1 red onion, chopped
4 large button mushrooms, chopped
6 cloves of garlic, minced
Freshly ground black pepper
1 – 16 ounce package of Arborio rice
1 1/2 cups of warm water or broth, plus more as you cook the risotto (we’ll discuss this in the recipe itself)
1 1/2 cups of frozen peas
5 ounces of Parmesan cheese
Steam lobster tails until done and cool. Remove shells and chop meat into bite sized pieces.
In a large pot over medium heat saute onion, mushroom and garlic with sea salt and black pepper in olive oil until tender. Stir in risotto and let cook for 5 minutes or so to toast the grains. Pour in 1 1/2 cups of warm water or broth and cook stirring occasionally until liquid evaporates. Add another cup of water or broth and repeat. Keep doing this until the rice is almost tender (about 35-40 minutes).
Stir in peas and lobster and cook for 5 minutes or until rice is completely tender. Stir in Parmesan cheese and parsley and let sit for about 3 minutes. Serve immediately.
Notes: The original recipe called for beer, but I didn’t have any on hand and forgot to pick some up while I was out. You could also do this with the broth of your choice for the 1 1/2 cups of initial liquid and add water there after. You could also add in shrimp or any other seafood along with the lobster or in place of the lobster.