Ingredients:
4 lobster tails, thawed
1/2 cup unsalted butter
2 tablespoons olive oil
1/2 cup dry white wine
1 cup Arborio rice
4 cups chicken broth, warm
1/2 cup grated Parmesan cheese
1 small shallot, chopped
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
Directions:
In a saucepan, melt butter over low heat. Add lobster tails, cooking them gently for about 5-6 minutes, turning halfway through. Remove lobster and set aside.
In a separate pan, heat olive oil over medium heat. Add shallot and garlic, sautéing until soft and fragrant, about 2 minutes.
Stir in the Arborio rice and cook for 1-2 minutes. Gradually add warm chicken broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
Once the rice is creamy and tender, stir in Parmesan cheese and season with salt and pepper.
Serve the lobster tails over a bed of risotto, garnished with fresh parsley. Drizzle with any leftover butter from poaching.
