Butter Poached Lobster Tails with Risotto

Butter Poached Lobster Tails with Risotto

Indulge in a luxurious dining experience with this recipe for Butter Poached Lobster Tails served alongside creamy, rich risotto. Perfect for a special occasion or an elegant dinner, this dish combines the succulent taste of lobster with the comfort of classic risotto.

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 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges

For the Risotto:

• 2 tablespoons butter
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 cup Arborio rice
• 4 cups chicken broth
• Sea salt, to taste
• ½ cup grated Parmesan cheese

Instructions:

For the Risotto:

1. Prepare the Broth:

• Heat the chicken broth in a large pot until it’s hot and simmering. Keep it warm on low heat.

1. Sauté Aromatics:

• In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add the diced onion and minced garlic, and sauté until translucent and fragrant, about 3-4 minutes.

1. Toast the Rice:

• Add the Arborio rice to the pan. Stir and cook for a few minutes until the rice is lightly toasted and coated with the butter.

1. Deglaze and Simmer:

• Add a splash of white wine (optional) and simmer until it’s mostly absorbed. Gradually add the hot chicken broth, ½ cup at a time, whisking constantly. Allow the liquid to be absorbed before adding more broth. Continue this process for about 25-30 minutes, or until the rice is creamy and tender.

1. Finish the Risotto:

• Stir in the grated Parmesan cheese until melted and combined. Season with sea salt to taste. Cover and keep warm.

For the Butter Poached Lobster:

1. Cook the Lobster:

• Bring a large pot of salted water to a boil. Add the thawed lobster tails and cook for about 7 minutes, adjusting the time if your tails are larger. The lobster shells should turn bright red, and the meat should be opaque.

1. Cool and Peel:

• Transfer the cooked lobster tails to an ice bath to stop the cooking process. Once cooled, use kitchen shears to cut along the underside of each lobster tail and remove the meat.

1. Poach in Butter:

• Melt 1 cup of butter in a small pot over low heat. Season with sea salt, ground black pepper, smoked paprika, and chopped parsley. Simmer gently to infuse the flavors.
• Add the lobster meat to the butter mixture and poach for 1 to 1.5 minutes, just until heated through and well coated with the buttery seasoning.

To Serve:

1. Plate the Risotto:

• Spoon a generous portion of risotto onto each plate or serving dish.

1. Add Lobster:

• Arrange the butter poached lobster tails over the risotto.

1. Finish and Garnish:

• Drizzle with some of the melted butter from the poaching process. Squeeze a bit of fresh lemon juice over the lobster and garnish with additional chopped parsley, if desired.

1. Serve Immediately:

• Serve the dish hot, and enjoy the creamy risotto paired with the rich, succulent lobster tails.

Tips for Success:

• Use Fresh Lobster: Fresh or properly thawed lobster will provide the best flavor and texture.
• Butter Quality: The quality of the butter is crucial as it’s the primary flavoring agent for the lobster.
• Constant Stirring: When making risotto, constant stirring helps release the rice’s natural starches, creating a creamy texture.
• Serve Right Away: Risotto and lobster are best enjoyed immediately for optimal texture and flavor.

Enjoy this elegant dish that combines the richness of butter poached lobster with the comforting, creamy texture of risotto—perfect for impressing your guests or treating yourself to a gourmet meal!