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Creamy Lobster Risotto

Creamy Lobster Risotto

Creamy Lobster Risotto

You know how it’s quarantine, right? And you wanna go to your fave restaurant for a restaurant style meal at home, right? But, you can’t, right? So, bring the restaurant to you! Here’s a super easy go-to meal that’s sure to bring your right back to bistro style eating!

About 4-6 cups of lobster or seafood stock

2 tablespoons of olive oil

1 1/2 cup of sliced leeks

1 1/2 cups of arborio rice

1 cup of good white wine

1 cup of Pecorino Romano cheese

3/4 cup of mascarpone cheese

3 lobster tails, split

A good pinch of salt

A good pinch of pepper

1 tablespoon of olive oil

6 sprigs of fresh thyme

In a large pot, heat the olive oil. Then, sauté the leeks until fragrant. Add in the rice and toast in the oil, stirring occasionally, until the rice turns light brown in color. Deglaze the pan by adding the white wine and scraping any bits on the bottom of the pan. Once the wine has cooked out, add in a cup of stock at a time, stirring often, until the rice is tender. This process takes about 15 minutes or so.

To finish, add in the cheeses and stir to combine. Meanwhile, grill the lobster. First, season with salt and pepper and a good drizzle of olive oil. Then, in a screaming hot grill pan, grill the lobster with the fresh thyme just until the lobster has cooked through.

To serve, add the risotto to a bowl and top with the grilled lobster. If you desire, add more cheese and enjoy.

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