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Creamy Lobster Risotto

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One of the first times I cooked a nice "fancy" dinner for my now husband was on Valentine's day a few months after we started dating.  I made way too much food and officially won his heart...kidding, but he loved it and this was one of his favorite dishes.

Risotto takes patience and time, but it is worth it.  You can make risotto so many different ways, and I have several other recipes that I make, but if you are not worried about calories and want to make something that is extra special, this is a great option.  **note, I use chicken broth, but you can and maybe should use lobster stock, I just don't like it.

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Ingredients:

Lobster:

• 2-4 lobster tails depending on how many you are feeding

• salt and pepper

• 1/4 cup butter melted

• 3 cloves minced garlic

Risotto​

• 1 tbsp. Olive Oil and 3 Tbsp. Butter

• 1 shallot diced

• 3 cloves minced garlic

• 1 1/2 cups Arborio Rice

• 1/3 cup dry white wine

• 4 cups Chicken broth or stock (or lobster stock)

• 1/4 cup mascarpone cheese (you could also use cream cheese...a favored one like chive and onion might be good)

• zest of one lemon

• juice of half the lemon

• salt and pepper to taste

Instructions:

Lobster: you can easily and quickly boil lobster tails, but if you have the time, broil them for more flavor

• Preheat the oven to broil

• Prepare the lobster tails by using a sharp knife or kitchen shears to butterfly the tail by cutting down the center, loosen and push the meat upwards.  Add a dash of salt and pepper 

• Place on a lined baking sheet and top with the melted butter and garlic

• Broil for 8-10 minutes

• While it cooks prep your risotto.  When the Lobster is done set it aside to cool so you can easily remove it from the shells.  

Risotto:​

• Bring the chicken broth to a boil then reduce to simmer

• Heat a large frying pan to medium heat and add the olive oil, 1 tbsp. butter, shallots and garlic.  Cook 1-2 minutes until soft, add the Arborio rice and cook, stirring occasionally for about 2 minutes.  

• Add the white wine and cook for 1 min while stirring frequently.

• Add a ladle or approximately 1/3 cup of the broth.  Cook 3-5 minutes stirring occasionally until the liquid is absorbed.  

• Continue to add 1/3 cups of broth at a time allowing the rice to slowly absorb it until the rice is al dente (about 20-25 minutes)

• Add the lobster that you have chopped, lemon zest and juice, remaining butter (melted), mascarpone cheese, salt and pepper and stir until combined and creamy.  

• Garnish with chopped chives or parsley and grated parmigiano