Best Lobster Tail Risotto recipe
This Best Lobster Tail Risotto recipe is one of those easy recipes that is also luxurious and can be served anytime of the year. It is made Italian risotto, mushrooms, parmesan cheese, green onions and cream. Easy, quick and super tasty!
Wanting more delicious Lobster recipes? Try my Lobster Ravioli
I included instructions on how to make this dish for 2 people. If it is just you, feel free to half the recipe. If you want to serve this for 4 people double it! Simple as that.
I kid you not this is ready in no time at all and uses an easy to follow mushroom risotto package or you can even opt for a cheesy risotto, both work.
WHAT GOES WITH LOBSTER RISSOTO
Salads of any kind can go well alongside this dish and even a baguette with butter
And if your a wine lover that too!
WHAT IS LOBSTER RISOTTO
Risotto is an Italian dish that is made with short grain rice and can be cooked with fresh lobster diced right into the dish or you can use a seafood or vegetable stock and pair it with a fresh Lobster tail as I have.
HOW TO MAKE LOBSTER RISOTTO
- Start with 2 medium sized lobster tails
- 1 package of of your favorite type of risotto
- Seafood or Vegetable stock
- 2 tbsp parmesan cheese
- Green onions
- 1 tbsp olive oil
- 4 tbsp butter
HOW TO BUTTERFLY A LOBSTER TAIL
The simplest way is flip the tail over and with your hands crack each edge along the inside of the shell as seen in THE PIC below. Then take two fingers and push down behind the meat in order to separate the meat from the shell and pull up and out over top of the shell.
WHERE TO GET LOBSTER RISOTTO
You can find the risotto in any local grocery store and a lobster tail to make it just like this at home! Other than that, there is some high end restaurants that will serve this dish!
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Best Lobster Tail Risotto recipe
Ingredients
- 1 package of risotto with seasonings
- 1/2 cup of seafood stock
- 2 medium lobster tails
- 1 tbsp olive oil
- 1/2 cup butter
- 1 tbsp scallions
- 1 tsp dried parsley
- 1 /2 lemon
Instructions
- Start by butterflying each lobster tail (see pictures above)
- Then in a large frying pan heat up your oil then add in the butter to melt
- Toss in the lobster tails (meat side down) and cook for 2 minutes over medium heat or until browned to your liking
- Remove the lobster tails and plate
- Meanwhile in the same pan, add the remaining butter and fresh herbs
- Squeeze in the lemon juice and sauté for a few seconds
- Pour overtop of the lobster tails and cover to keep warm
- Lastly, cook the risotto according to package instructions
- Serve into 2 dishes and top with diced green onions and 1 lobster tail each
Notes
You can use a cheese or mushroom risotto for this dish
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 910Total Fat: 64gSaturated Fat: 34gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 247mgSodium: 1598mgCarbohydrates: 43gFiber: 3gSugar: 6gProtein: 42g
These calculations are based off Nutritionix