Ingredients (Serves 2–3)
1 lobster tail (about 8–10 oz)
1 cup Arborio rice
4 cups seafood stock (kept warm)
2 tablespoons olive oil
2 tablespoons butter
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream (optional, for extra creaminess)
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Fresh parsley or microgreens (for garnish)
Lemon zest (optional)
Instructions:
1. Prepare the Lobster:
Bring a pot of salted water to a boil.
Add the lobster tail and cook for 5–6 minutes until the shell turns bright red.
Remove and let cool slightly.
Cut the shell and remove the meat.
Slice into medallions and set aside.
(You can also pan-sear the lobster in butter for extra flavor.)
2. Sauté the Aromatics:
In a large pan over medium heat, add olive oil and 1 tablespoon butter.
Add shallot and cook until soft (about 2–3 minutes).
Add garlic and cook for another 30 seconds.
3. Toast the Rice:
Add Arborio rice to the pan.
Stir for 1–2 minutes until lightly translucent around the edges.
4. Add Wine:
Pour in white wine and stir until mostly absorbed.
5. Add Stock Gradually:
Add one ladle of warm seafood stock.
Stir constantly until absorbed.
Repeat this process, one ladle at a time, for about 18–20 minutes.
The rice should be creamy but slightly firm in the center (al dente).
6. Finish the Risotto:
Lower the heat.
Stir in remaining butter, Parmesan cheese, and heavy cream (if using).
Season with salt and black pepper.
7. Add the Lobster:
Gently place the lobster slices on top or fold them lightly into the risotto.
Let them warm through for 1–2 minutes.
Plating:
Spoon the risotto into a shallow bowl.
Top with lobster pieces.
Garnish with parsley, microgreens, and a touch of lemon zest.
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