Lobster rocks, especially when it's served up in this delicious risotto dish. Next time you're in the mood for seafood, take a crack at this gourmet goodie. You will love every spoonful.
At a glance
4 to 6 servings
5 tbsp. olive oil, divided 1 small Spanish onion, fine chop 2 cloves garlic, fine chop 2 cups Arborio rice 1 cup white wine, 1 cup lobster tail pieces, chopped, 4 cups plus 1/2 cup lobster stock, Water, heated, as needed Kosher salt Freshly ground black pepper
Heat 3 tbsp. oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced, then add lobster pieces. Add stock, 2 cups at a time, for a total of 4 cups, and cook until rice is al dente and lobster is cooked through. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste.
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