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Butter Poached Lobster Tails with Risotto

Indulge in this luxurious Butter Poached Lobster Tails with Risotto, a dish that's quick to prepare yet impressive enough for special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Lobster Tails
  • 4 pieces lobster tails (fresh or thawed)
  • 1 cup unsalted butter Butter makes everything better!
  • 1/4 cup white wine Use good quality wine.
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish For visual appeal.
For the Risotto
  • 1 cup Arborio rice Gives risotto its creamy texture.
  • 4 cups chicken or vegetable broth Homemade or store-bought.
  • 1 cup white wine Quality matters.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese Deliciousness in powdered form.
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparing the Lobster Tails
  1. In a medium saucepan, melt the butter over low heat. Stir in the white wine and lemon juice. Allow it to gently simmer.
  2. Place the lobster tails in the pot, ensuring they’re mostly submerged. Cover and poach for 8-10 minutes.
  3. Sprinkle with salt and pepper to taste.
Cooking the Risotto
  1. In a separate pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (around 5 minutes).
  2. Add the Arborio rice to the pot and stir for about 2 minutes.
  3. Pour in the white wine and stir until it’s mostly absorbed.
  4. Gradually add the warm broth, one ladle at a time, stirring frequently. This process takes about 18-20 minutes.
  5. Once the risotto is creamy and the rice is al dente, stir in the Parmesan cheese, salt, and pepper.
Plating
  1. Slice the lobster tails open, fan them out over a scoop of risotto, and garnish with fresh parsley.

Notes

Tips: Poaching should be done low and slow; consider adding vegetables for variety; store leftovers in an airtight container for up to three days.