Indulgent Butter Poached Lobster Tails with Risotto

Here’s how to make it:

Ingredients:

8 lobster tails, thawed

1 cup high-quality butter

Sea salt, to taste

Smoked paprika, to taste

Ground black pepper, to taste

2 tbsp chopped parsley

1 lemon

For the Risotto:

2 tbsp butter

1 small onion, diced

3 cloves garlic, minced

1 cup Arborio rice

4 cups chicken broth

Sea salt, to taste

1/2 cup grated Parmesan cheese

Instructions:

Preparation:

Heat the chicken broth in a pot until hot. In a separate pan, melt butter and sauté onion and garlic until translucent.

Cooking:

Stir in Arborio rice and toast for a few minutes. Gradually add hot broth, whisking constantly, until creamy and tender. Stir in Parmesan cheese to melt and keep warm.

In another pot, bring salted water to a boil. Cook lobster tails for 7 minutes, then transfer to ice water to cool and peel. Melt butter, season, and gently poach lobster tails for 1-1.5 minutes.

Final touches:

Plate risotto, top with lobster, and drizzle with extra butter. Finish with a squeeze of lemon juice.

Serving:

Serve immediately for a luxurious meal experience.

A dish that’s sure to impress your guests!

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4