This home gourmet recipe requires a bit more time to prepare, but it is totally worth it!
FRESH FROM THE STORE
- 2 Lobster Tails
- 2 cups diced Onion
- 2 tsp Lime Zest
- 2 Bay Leaves
- 1/2 cup Parmesan Cheese
- 1/2 tsp Pepper Corns
FROM YOUR PANTRY
- 1 cup Arborio Rice
- 3 cups White Wine
- 1/4 cup Olive Oil
- 1/2 tsp Salt
Place lobster tails in a pot with boiling water. Cook for about 15 mins until they turn red.
Take lobster tails out of water. Let them cool for at least 10 mins. Then separate meat from the shells.
Cook lobster shells together with bay leaves and salt in 3 cups of water for 30 mins at medium heat.
Heat up oil in a pan. Add the onions and cook them for about 5 minutes until they turn slightly transparent.
Add Arborio rice. Mix with the onions and fry the rice-onion mix at medium heat for 5 minutes
Cook rice for about 25 minutes. Keep stirring and adding lobster broth and wine so that the rice stays covered with liquid.
Cut lobster meat into cubes. When risotto is almost done, add meat and lime zest. Mix and cook for a few minutes until broth and wine have evaporated.