Ingredients:

  • 2 (6-8 oz) lobster tails, shelled (about 340 g total)
  • 4 cups seafood stock (about 960 ml)
  • 2 tbsp unsalted butter (about 28 g)
  • 1 tbsp fresh lemon juice (about 15 ml)
  • Salt and pepper, to taste
  • 1 cup Arborio rice (about 200 g)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup dry white wine (about 240 ml)
  • 4 cups chicken or vegetable broth (about 960 ml)
  • 1 cup heavy cream (about 240 ml)
  • ½ cup grated Parmesan cheese (about 50 g)
  • 2 tbsp olive oil (about 30 ml)
  • 1 tbsp fresh parsley, chopped, for garnish
  • Zest of 1 lemon
  • Salt and pepper, to taste

Instructions:

  1. Bring seafood stock to a simmer in a large pot. Poach lobster tails for 8-10 minutes or until the meat is opaque. Remove from heat and let cool slightly, then chop into bite-sized pieces.
  2. In a medium saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent. Stir in minced garlic and cook until fragrant.
  3. Add Arborio rice to the saucepan, stirring to coat the grains. Toast for 1-2 minutes until slightly translucent around the edges.
  4. Pour in white wine, stirring continuously until absorbed.
  5. Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. Continue until rice is creamy and al dente, about 18-20 minutes.
  6. Stir in heavy cream, Parmesan cheese, lobster, lemon juice, and zest. Season with salt and pepper to taste. Cook for another 2-3 minutes.
  7. Serve risotto in warm bowls, garnished with parsley.