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Butter Poached Lobster Tails with Creamy Parmesan Risotto

Indulge in the luxurious combination of butter poached lobster tails and creamy Parmesan risotto, perfect for special occasions or a comforting meal at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Butter Poached Lobster Tails
  • 4 tails lobster tails (fresh or thawed)
  • 1 cup unsalted butter Don't hold back!
  • 1 cup vegetable stock
  • 1 piece Juice of 1 lemon
  • Salt and pepper to taste
For the Creamy Parmesan Risotto
  • 1 cup Arborio rice
  • 4 cups vegetable broth Homemade or store-bought
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup white wine Optional, but adds a nice touch
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, for garnish For visual appeal

Method
 

Butter Poaching the Lobster Tails
  1. Thaw lobster tails if frozen, and cut the top shell lengthwise with kitchen scissors, exposing the meat.
  2. Melt unsalted butter in a saucepan over low heat, stirring in vegetable stock and lemon juice.
  3. Add lobster tails to the butter mixture and poach for 8-12 minutes until cooked through and opaque. Season with salt and pepper to taste, then set aside.
Making the Creamy Parmesan Risotto
  1. In a separate saucepan, heat olive oil over medium heat and sauté chopped onion until soft and translucent, about 3-4 minutes.
  2. Add minced garlic and sauté for an additional minute.
  3. Stir in Arborio rice to coat with the oil and toast for 2-3 minutes.
  4. Pour in white wine (if using) and simmer until absorbed.
  5. Gradually add vegetable broth one ladle at a time, stirring frequently, until rice is al dente and creamy, around 18-20 minutes.
  6. Stir in grated Parmesan cheese and season with salt and pepper. Add more butter for extra creaminess if desired.
Plating
  1. Scoop reheated risotto onto each plate, place the butter poached lobster tails on top, drizzle with extra butter, and garnish with fresh parsley.

Notes

Watch the lobster closely while poaching to avoid overcooking. Experiment with herbs like tarragon or dill and add sautéed mushrooms or peas for extra texture.