Garlic Butter Lobster Risotto
Tender lobster meat cooked in garlic butter served over parmesan risotto topped with parsley
Ingredients
For the lobster:
- 1 lb lobster meat cooked
- 4 tbsp butter salted
- 6 garlic cloves minced
- fresh parsley minced
- salt and pepper to taste
For the risotto:
- 1 1/2 cups Arborio rice
- 5 cups chicken stock kept at a simmer
- 1 cup dry white wine
- 1 cup grated parmesan
- 1 onion minced
- 4 tbsp butter divided
- salt and pepper to taste
Instructions
For the risotto:
- Heat 2 tbsp butter in a sauce pan over medium heat. Keep your chicken stock hot in another sauce pan. Add the onion and rice to the butter and stir, cooking for a few minutes to toast the rice a bit.
- Add the wine and allow to simmer until the pan is almost dry. Add 1/2 cup of chicken stock at a time, stirring slowing and continuously, until the pan is almost dry again. Repeat until the rice is tender and creamy. You may not use all the stock. Add the other 2 tbsp butter and the cheese and slowly stir. Taste and add salt and pepper as needed.
For the lobster:
- Heat butter in a skillet until foaming over medium heat. Add the garlic and the lobster and toss, cooking for a few minutes until fully hot. Place risotto in bowls and top with lobster and garlic butter. Sprinkle with parsley and serve immediately.
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