Lobster Risotto
Lobster Risotto PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

On date night--or any special day, for that matter--you're out to impress. And if that involves cooking dinner for your bae, then look no further than this recipe for lobster risotto. It's surprisingly easy. The trick? Look for lobster tails in your grocer's fresh seafood section, and you're well on your way to winning over hearts (and stomachs).

Makes 2 servings
Start to Finish: 1 hour

Ingredients

4 small or 2 large lobster tails

4 tablespoons unsalted butter, divided

1 sweet onion, finely chopped

2 garlic cloves, minced

½ cup arborio rice

1 lemon, zested and juiced

2½ cups seafood or chicken broth

½ cup grated Parmesan cheese

6 sprigs fresh thyme

Salt and freshly ground black pepper

 

Directions

1. Cook the lobster: Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. (Here's a video tutorial on how to crack that shell.)

2. Make the risotto: Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer.

4. Add the broth ½ cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another ½ cup of broth and repeat. Continue until all the broth has been added and absorbed.

5. While the risotto cooks, finish the lobster: In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more.

6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper.

7. To serve: Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.

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