Lobster Risotto with Peas

Name: Lobster Risotto with Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 177 milliliters frozen baby peas, thawed; 907 grams carton reduced-sodium chicken broth; 118 milliliters dry white wine or dry vermouth; 3 Tbsps Carapelli Il Numerato Extra Virgin Olive Oil, divided; 1 teaspoon finely shredded fresh lemon peel; 340 grams uncooked lobster tails in the shells, thawed if frozen; 177 milliliters shredded Parmigiano-Reggiano cheese, divided; 118 milliliters chopped sweet onion

Lobster Risotto with Peas might be just the main course you are searching for. One portion of this dish contains about 17g of protein, 16g of fat, and a total of 428 calories. This gluten free recipe serves 4. If you have lobster tails in the shells, carapelli il numerato extra virgin olive oil, lemon peel, and a few other ingredients on hand, you can make it. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring broth to a boil in a large saucepan over high heat.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add lobster tails; reduce heat. Simmer gently 4 to 5 minutes or until shells turn bright red and lobster meat is opaque.

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Lobster Tails

Lobster Meat

Pasta Shells

Remove lobster from broth; let cool at least 10 minutes. Keep broth warm over low heat.

Ingredients you will need

Lobster

Broth

If your phone rings, tell the caller you're making Lobster Risotto and you'll call back. At which point, they'll ask you what time is dinner. If you wish, tell them when it's going to be ready and to pick up a bottle of Prosecco on their way.

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Prosecco

Lobster

Meanwhile, heat 2 tablespoons of the oil in a 10-inch saute pan over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion; saute 3 minutes.

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Onion

Add rice; saute 2 minutes.

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Rice

Add wine; simmer until wine is absorbed. Begin adding warm broth to rice mixture 1/2 cup at a time (a large ladleful), keeping the liquid at a gentle simmer and stirring frequently. When broth is almost absorbed, add another 1/2 cup and continue simmering and stirring frequently.

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Broth

Rice

Wine

Meanwhile, shell lobster; cut the meat into 1/2-inch thick chunks. Try not to nibble on too much of the lobster meat. Because, yum, its lobster.

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Lobster

Meat

When 3-1/2 cups of the broth are absorbed by the rice (18 to 20 minutes), add lobster meat and peas. Continue simmering and stirring in the last of the broth as needed. Rice should be slightly al dente and the mixture should be creamy.

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Lobster Meat

Broth

Peas

Rice

Remove from heat; stir in 1/2 cup of the cheese, remaining 1 tablespoon oil and the lemon peel. Season to taste with salt.

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Lemon Peel

Cheese

Salt

Cooking Oil

Transfer to shallow bowls; top with remaining 1/4 cup cheese.

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Cheese

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Bowl

Garnish with parsley if desired.

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Parsley

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

237milliliters

Arborio rice 177milliliters

frozen baby peas, thawed 907grams

carton reduced-sodium chicken broth 118milliliters

dry white wine or dry vermouth 3Tbsps

Carapelli Il Numerato Extra Virgin Olive Oil, divided 1teaspoon

finely shredded fresh lemon peel 340grams

uncooked lobster tails in the shells, thawed if frozen 177milliliters

shredded Parmigiano-Reggiano cheese, divided 118milliliters

chopped sweet onion

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Domaine de Chantemerle Chablis. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 25 dollars per bottle.

Domaine de Chantemerle Chablis

Aromas of fresh herbs, white blossoms, chalk dust. Refined, pure, lively; flavors of lemons, limes, sea salt. Enjoy chilled as an aperitif, or indulge with oysters or other fresh shellfish.