Lobster Risotto

 Beautiful Lobster Tails

Tails Removed from Shell

Butter Poaching the Lobster Tails

Lobster Risotto Cakes

This is about as good as it gets. Lobster Risotto! We purchased the Tails and then I needed to remove the the tails from their shell. I thought it would be difficult but it wasn’t. We then followed the recipe for Butter Poaching Lobster Tails. This takes the lobster meat and makes it incredibly rich.

We then followed the New York Times recipe for Lobster Risotto.

What can I say except it was fabulously decadent?

Butter-poached Lobster Tails Recipe to Die For

I have always loved lobster but rarely make it because I get the creeps by sticking a live lobster into a pot of boiling water. It feels wrong and you really only end up eating the tail and claws (I know, I know you can eat some other parts, too, but I’ll pass on those). When I saw a deal on uncooked lobster tails though, I thought that was more up my alley and why not treat myself once in a while.

I’ve had butter-poached lobster at restaurants before, and loved it, yet have never made it myself. I took the opportunity to grab the deal on uncooked lobster tails and try a new recipe all in one. You can also add a side of cauliflower mashed potatoes to this dish for an excellent pairing. If you’re a lobster lover, this is an easy way to cook lobster and it’s hard to overcook the meat. Oh yeah, and it’s supremely deliciously buttery and tender and you’ll hear little angels singing in your ears.

Total Time:30 minutes

Number of Tails: 2, or however many you would like to cook, but this recipe is for 2

Ingredients:

•  2 uncooked lobster tails

•  1 TB (Tablespoon) water

•   ½ cup (1 stick) butter cut into 1 TB pieces

Cook it:

•     Take kitchen scissors and cut the shell of the lobster from the top of the back to the start of the tail then flip it over and do the same thing on the other side

•      Remove the meat from the shell

•      In a medium saucepan, bring the water to a simmer over medium-low heat

•      Whisk in 1 piece (or 1 TB) butter

•      When that piece has melted, add another piece. Continue adding pieces of butter and whisking in this same manner until you have added all the butter (do NOT let the butter come to a boil or it will separate and you won’t have butter poached lobster tails)

•      Add the shelled, uncooked lobster tails to the butter and cook for 5-10 minutes turning them every so often (Continue to make sure the mixture does not boil, if this means you need to reduce the heat, that’s ok)

•      Make sure the lobster is fully cooked (i.e. not translucent anymore and is white and pink) then remove it from the butter

Top the butter poached lobster with the basil garnish and serve to your guests whose mouths are watering from the tantalizing smell

Lobster Risotto

New York TImes

About 6 cups lobster stock

¼ cup butter

¼ cup extra-virgin olive oil

2 medium onions, finely chopped

Salt

2 cups arborio, carnaroli or other short-grained white rice

Meat from 1 cooked lobster, chopped

2 tablespoons minced chives

½ cup grated Parmesan

Freshly ground black pepper.

1.   In a medium pot, heat the stock and keep warm.

2.   In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.

3.   Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan.