By Jeremy Hluchan
Lobster Risotto
5 steps
Prep:10minCook:20min
Me: "how does this compare to other things I've made you?"
wife: "pretty good, this was definitely up there."
Updated at: Thu, 17 Aug 2023 14:02:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories506.2 kcal (25%)
Total Fat11.9 g (17%)
Carbs69.6 g (27%)
Sugars3.9 g (4%)
Protein16.9 g (34%)
Sodium234 mg (12%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Prep all ingredients by finely chopping onion, mincing garlic, zesting lemon, and plucking the thyme. Chop the lobster tail into little even sized chunks.
Step 2
Heat a pan on medium-high heat. Add butter. Once melted and bubbly add lobster. Cook 3-4 minutes (or until fully cooked, it depends on size). Pull lobster off to side.
Step 3
Add onion to pan and cook until translucent. Should take 2-3 minutes. Add garlic & pour in white wine. reduce by 50%.
Step 4
Add rice and lemon zest. Cook for about 2 minutes to get the rice going. Then add chicken broth and cream. Start stirring and don't stop. Have a cup of warm water off to the side... If you run out of liquid in the pan, add a bit of water. NEVER STOP STIRRING. Should take about 15 minutes.
Step 5
With 2-3 minutes left on the cook add the peas, thyme, and lobster back into the party. Add salt & pepper to taste. All will be done once rice is fully cooked.
