Butter Poached Lobster Tails with Risotto

Kitchen Equipment Needed

• Large pot: For cooking the risotto.
• Medium saucepan: For poaching the lobster.
• Ladle: For adding broth to the risotto.
• Whisk: For stirring the butter and lobster mixture.
• Cutting board and knife: For preparing the ingredients.
• Serving plates: For plating the dish.

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How to Make Butter Poached Lobster Tails with Risotto

Step 1: Prepare the Lobster Tails

1. Begin by using kitchen shears to cut the top shell of each lobster tail down the middle, stopping before the tail fan. Carefully pull the meat out and lay it on top of the shell.
2. Season the lobster meat with salt and pepper.

Step 2: Poach the Lobster

1. In a medium saucepan, melt the unsalted butter over low heat. Add the minced garlic, white wine (if using), and lemon juice, stirring to combine.
2. Once the butter is fully melted, add the lobster tails, ensuring they are submerged in the butter mixture. Cook gently for about 8-10 minutes, or until the lobster meat is opaque and cooked through. Remove from heat and set aside.

Step 3: Make the Risotto

1. In a large pot, heat a tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
2. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.
3. If using, pour in the white wine and stir until absorbed.
4. Gradually add the warm chicken or seafood broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
5. Once cooked, stir in the grated Parmesan cheese, remaining butter, and season with salt and pepper to taste.

Step 4: Plate the Dish

1. To serve, spoon a generous portion of risotto onto each plate.
2. Top with the poached lobster tails, drizzling some of the butter from the poaching pan over the lobster.
3. Garnish with fresh herbs and additional Parmesan cheese, if desired.

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Tips and Variations

Choosing Lobster Tails: When selecting lobster tails, look for ones that are firm and have a clean ocean smell. Fresh or frozen lobster tails can be used.

Flavor Variations: Consider adding fresh herbs like thyme or tarragon to the butter mixture for extra flavor. You can also incorporate sautéed mushrooms or peas into the risotto for added texture.

Serving Suggestions: This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Chardonnay. A light salad can also complement the richness of the lobster and risotto.

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How to Store Leftovers

Refrigerator: Store any leftover lobster tails and risotto in airtight containers in the refrigerator for up to 2 days.

Reheat: Gently reheat the risotto on the stove with a splash of broth or water to restore its creamy consistency. The lobster can be reheated in the microwave or in the oven until warmed through.

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