Lobster Risotto

Elevate your next date night dinner with this indulgent lobster tail with creamy, decadent truffle risotto. The sweet, buttery lobster meat perfectly complements the earthy, rich flavors of truffle, creating a dish that feels both sophisticated and comforting. 

Ingredients

For the Lobster:

• 1 ½ to 2 cups pre-cooked lobster meat

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 garlic clove, minced

• Salt and pepper to taste

• 1 tablespoon fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

For the Truffle Risotto:

• 1 cup Arborio rice (or your favorite boxed risotto) 

• 1 tablespoon unsalted butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/2 cup dry white wine

• 3 cups chicken or vegetable broth (warmed)

• 1/2 cup freshly grated Parmesan cheese

• 2 tablespoons truffle oil or truffle butter

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. To prepare the lobster  In a skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. 

2. Once the butter has melted add the minced garlic, and suté for about 30 seconds

3. Add the lobster meat to the skillet, stirring occasionally to ensure it heats through. This will only take about 3-4 minutes. Be careful not to overcook it, as lobster meat becomes rubbery if left too long on the heat. 

4. Once heather through, season the lobster with salt and pepper. Drizzle the remaining butter and toss gently. Remove from heat and garnish with fresh parsley. Set aside. 

5. To make the truffle risotto, heat 1 tablespoon of butter over medium heat in a large saucepan. Add the chopped onion and garlic and sauté for 2-3 minutes, until softened.

6. Add the Arborio rice to the pan, stirring to coat the grains with butter. Cook for 1-2 minutes until the rice is lightly toasted.

7. Pour in the white wine and cook, stirring, until the liquid has mostly evaporated.

8. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and tender.

9. Stir in the truffle oil or truffle butter, and Parmesan cheese. Then season with salt and pepper to taste. Keep the risotto warm while you finish the lobster.

10. To assemble and serve, spoon a generous portion of truffle risotto onto each plate. Place the lobster tail on top or beside the risotto. Garnish with additional fresh parsley and a squeeze of lemon for a burst of freshness.

This Lobster Tail with Truffle Risotto brings the luxurious flavors of the sea and earth together in one indulgent dish. It’s the perfect meal to enjoy for a special evening.