Lobster Risotto Recipe

Here is a great Lobster Risotto recipe that is easy to make but will impress anyone you make it for. Great for date night or a family meal. 

Ingredients:

• 4 – 6 ounce lobster tails
• 8 Ounce package Arborio rice with porcini mushrooms
• 2 Teaspoons crab boil seasoning
• 1/4 Cup unsalted butter
• 1/3 Cup Shredded Parmesan
• 1 Lemon

Directions:

1. Cook rice per directions on package using a saucepan with a lid. Do not add the butter in this step. Keep covered.
2. In a stockpot boil 1 1/2 cups of water.
3. Add crab boil seasoning and lobster tails and reduce to medium heat.
4. Cover and allow to simmer for about 8 minutes or until fully cooked.
5. Drain and place on cutting board flat side down and allow to cool until able to be handled without burning yourself.
6. Cut lengthwise through lobster shells cutting the tails in half.
7. Remove meat from shells and chop into 1 inch pieces.
8. Cover lobster and set aside.
9. Melt butter using medium heat in a frying pan. Cook until slightly browned but not burned.
10. Remove from heat and stir butter and parmesan cheese into the cooked rice.
11. Spoon risotto onto plates, top with lobster, and sprinkle with lemon juice. 
12. Serve and enjoy!

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