Butter Poached Lobster Tails With Creamy Risotto
Ingredients
- For the Lobster Tails:
- 4 lobster tails (4–6 oz each), shells removed
- 1 cup unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- For the Creamy Risotto:
- 1 cup arborio rice
- 4 cups chicken or seafood stock, kept warm
- 1 small onion, finely diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/3 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
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