Risotto with Lobster Tails

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My darling husband, Alfredo, requested this delicious Risotto for his Birthday.  I usually make this at Christmas, when we can have our Lobsters flown in fresh, from Maine.  In all honesty, after an Ice storm one year and a UPS cancelled delivery for the area, I had to use plan B.   I was  surprised at what I could find at the local Sam’s Club.   South African Lobster tails?  I just had to give it a try.  There was no turning back.  They are of surprisingly, excellent quality and made for a tasty Risotto.  Happy to see they are available now, all year long.    Happy Birthday Alfredo.  Here is the Recipe.  Buon Appetito~
2-4 servings
We ate this as a Main dish.
2 lobster tails, shells on (4-6 ounces each, larger if you prefer).  Just takes an extra few minutes to cook).  Be sure and defrost them first.  To do this, place them in a bowl of cold, tap water for about 30 minutes or so.  Drain and pat dry with paper towels, leaving them in the shell.
Handful of parsley
Tablespoon of salt
Large pot of water to boil (For the tails and the broth)
6 ounces of Arborio Rice
2 tablespoons of olive oil
2 tablespoons white onion
Salt and pepper to taste
2 tablespoons of butter
Method:  Place a deep pasta pot of water to boil, about 4 quarts or so.   Add a tablespoon of salt,  celery stalk, one cleaned carrot.   Bring to a gentle, rolling boil. 
In the meantime, add your olive oil to another tall, wide skillet or a pan with at least 3 inches of depth.   Your Risotto will need to cook evenly and aerate.  To do this, it must have plenty of room in the pan.  
Gently drop your lobster tails in your in your water.   Bring to another gentle boil.  
Cook for about 7-9 minutes depending on the size and thickness of your lobster tail.  These were quite large and required the whole 9 minutes.   Drain to an ice bath and remove the shell. Add the large shells back to the broth. Discard any small, broken pieces.  
 Dry your lobster meat and let cool in a plate until your rice is almost ready. (More about this later).   Reserve the liquid to use to cook your Risotto.   Turn the heat off and let the broth rest. 
In the meantime, saute your onion until clear and fragrant. 
Carefully add your rice and mix in the hot oil and onion.  (You may add an optional glass of white wine here and cook until evaporated and reduced).   When your rise begins to stick just a little, carefully begin adding your broth.   Carefully mix your rice with a wooden spoon, being careful not to let your rise get dry.  As the liquid evaporates keep adding more liquid.
Never leave your Risotto unattended.  Keep your heat on a slow, but steady medium low.   Stirring gently but evenly, continue this process for about 25-30 minutes.  Taste and correct for salt to your liking.   Turn the heat off and let rest.  At this point your Risotto should be well absorbed of it’s liquid however still wet. 
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Cut up your lobster meat and gently add.   Add your butter and mix well until your butter is melted. (I added several tablespoons of cream.  This is an option).  After a 10 minute rest, your Risotto is ready.  Do not serve it to hot.  Buon Appetito!

Special Note:  Risotto takes Practice and plenty of patience.  Give your Rice a chance to cook.   Taste your Rice after 25 minutes of cooking and begin adjusting your cooking time.  Buon Appetito!

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